Habanero, Onion, and Green Pepper Stuffed Flank Steak

Stuffed flank steak

Oh yeah! This stuffed flank steak idea has been on my to do list for quite some time now but I never could decide on what to stuff the steak with. A lot of people go with an herb based stuffing but I wanted to do something different so I took some of my favorite flavors and rolled them up into this stuffed flank steak. This recipe was surprisingly easy to do and was extremely tasty. Peppers, onions and cheese all rolled up into a flank steak. Did I mention a habanero pepper, too?  It’s like a spicy cheese steak all rolled up into a stuffed flank steak. Fantastic!

Stuff the Flank Steak

Stuffed flank steak

Start with a flank steak lying on top of some cling wrap and a few pieces of butchers twine cut so they can be tied around the rolled steak.

Stuffed flank steak

Lay a piece of cling wrap on top of the steak and pound the steak thin. Aim for about 1/3-1/4 inch thick.

Stuffed flank steak

Chop up half of a sweet onion and one green bell pepper. Then take one habanero pepper and cut out the inner membrane, unless you want it really hot. I just cut up the skin of the pepper to provide a little heat. Add the chopped onions and peppers to a saute pan and cook until tender.

Stuffed flank steak

Lay a few slices of provolone cheese in the center of the steak after seasoning the steak with salt and pepper.

Stuffed flank steak

Add the sauteed onions and peppers on top of the cheese and get ready to roll that steak up.

Stuffed flank steak

No stress, just start rolling up one end of the steak.  You will lose a little bit of the onion and pepper mix but that’s ok, there is more than enough inside.

Stuffed flank steak

Bring the butchers twine up and tie three knots to keep things together. I added some Montreal Steak seasoning all over the top.  For this cook I used my new Big Green Egg.  I lit it for a medium high heat.

Grill the Stuffed Flank Steak

Stuffed flank steak

Every 3 minutes, rotate the steak over direct heat. The goal here is to evenly cook the outside of the steak and also the rolled up steak that’s on the inside. It’s a bit trickier to cook the steak on the inside of the roll as the steak isn’t in direct contact with the grill.  This is when you need a super fast Mk4 Thermapen. The Thermapen reads the temperature so fast that in no time at all you can poke all around the rolled flank steak to see which sides need a bit more grilling. You can also easily see the temperature difference of the outside of the steak vs the inside of the steak in just a matter of seconds. Oh, did I mention the new Mk4 Thermapen has an auto rotate display and also a backlight? The auto rotate display comes in handy when one hand is on a camera (or a beverage) and the other is taking temperature readings.

Stuffed flank steak

Keep on rotating the steak every few minutes and checking the temperature until everywhere you test is to your liking. If you want the rolled steak on the inside to be done medium rare then you should aim for an internal temperature of about 135-140 degrees F. Naturally, the exterior will be a bit more well done than the interior but that’s just fine. There is more than enough goodness stuffed inside to make up for any slight overcooking.

Stuffed flank steak

This stuffed flank steak was absolutely incredible. The steak was cooked perfectly and since I used slices of cheese, it held together wonderfully allowing the cheese to slowly ooze out of each slice! Awesome recipe. Give this one a try and let me know what you think.

Stuffed flank steak

 

 

Habanero, Onion and Pepper Stuffed Flank Steak

Prep Time: 30 minutes

Cook Time: 30 minutes

An over the top spicy and cheesy stuffed flank steak recipe.

Ingredients

  • Flank Steak
  • 1-2 Habanero peppers
  • 1 Green Bell Pepper
  • 1/2 Sweet Onion
  • Salt and Pepper
  • Sliced Provolone Cheese

Instructions

  1. Pound flank steak flat.
  2. Dice onions and peppers and sautee in a frying pan until tender.
  3. Season the flattened flank steak.
  4. Lay the sliced provolone cheese on the steak.
  5. Add the sauteed onions and peppers and roll the steak up, tying with butchers twine to secure.
  6. Grill over direct heat until the steak is done to your liking.
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4 thoughts on “Habanero, Onion, and Green Pepper Stuffed Flank Steak

  1. I was reluctant to follow exact methods as I used my ancient imperial kamado and opening lid every 3 minutes or leaving it open would lower temp or make it exceed this clay pots safe zone…plus to get the center cooked would take some adjustments…I trussed mine up evenly with 7 ties and using fire bricks made half the grill indirect and kept temps down to 275ish for an hour then opened the kamado up took a temp (140) and put the steak over direct heat for a reverse sear on 4 sides. Let it rest. Couple ears of corn, because your picture looked so good, got smoked then rubbed in butter and sprinkled some rub on them, wrapped in foil and thrown back on with the pizza stone while it warmed up for some par baked rolls that only needed 350. Results: Steak was evenly cooked medium with a very thin smoke ring. It tasted great and was tender. Needs more cheese to account for what oozed out the ends over the longer cook. The corn was shockingly dark like ribs when opened up the foil…cut off cob and it was amazing…smokey and spicy and the sweetness of the corn was great. Oh and the 1 habanero was trimmed carefully and therefore could have easily used 2…to my surprise.

    Great recipe and a fun Father’s day project with the Kamado…too bad Flank Steak is not cheap like it used to be! I might try making mini spicy cheese steak rolls with Flap meat that is similar, cheaper and more available…I had to ask the butcher and I got a flank steak in a cryovac that was not merchandised anywhere.

  2. We love getting your recipes and cooking tips. The Thermapen has become an indispensable part of our kitchen and grill. I bought three, one for me, and one for each of my sons.
    I laugh when friends give me cooking times, I tell them that’s the amateur method.
    Thanks for a great product.

  3. It looked so good I decided to give it a try. It would have turned out great if the filling would have stayed in. All the provolone and much of the pepper and onion oozed out the ends. I used twice as many ties and yet lost almost all the filling. Probably not a dish I’ll try again.

  4. Thank you for the very tempting recipe for Habenero, Onion, Pepper Stuffed Flank Steak. I enjoy your recipes and your Thermapen! I am, however, disappointed in your use of the word “laying” in “Start with a flank steak laying on top of some cling wrap and a few pieces of butchers twine cut so they can be tied around the rolled steak.” The word should be “lying” as it was not laying an egg or something else. It was reposing on some cling wrap. Because your writings are so influential, please use good English.

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