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
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.
Lay a piece of cling wrap on top of the steak and pound the steak thin. Aim for about ⅓-1/4 inch thick.
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.
Lay a few slices of provolone cheese in the center of the steak after seasoning the steak with salt and pepper.
Add the sauteed onions and peppers on top of the cheese and get ready to roll that steak up.
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.
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
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.
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.
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.
Habanero, Onion and Pepper Stuffed Flank Steak
- Flank Steak
- 1-2 Habanero peppers
- 1 Green Bell Pepper
- ½ Sweet Onion
- Salt and Pepper
- Sliced Provolone Cheese
- Pound flank steak flat.
- Dice onions and peppers and sautee in a frying pan until tender.
- Season the flattened flank steak.
- Lay the sliced provolone cheese on the steak.
- Add the sauteed onions and peppers and roll the steak up, tying with butchers twine to secure.
- Grill over direct heat until the steak is done to your liking.