Intro: Stuffed Flank Steak Porchetta
This is an easy full flavored grill dish. Inspired by a pork porchetta, the stuff flank steak incorporates prosciutto, spinach, goat cheese, roasted red peppers, salt and pepper. Some could claim this is a complete meal with protein, vegetables, and dairy.
A typical porchetta is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted, and/or roasted, traditionally over wood for 8+ hours. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs
Step 1: Ingredients & Tools
- Thick cut Flank Steak
- Jar of roasted red peppers
- Olive oil
- Goat cheese
- Gas or charcoal grill
- Sharp chefs knife
- Pairing knife
- Cooking twine
- Cutting board
Step 2: Directions
- Preheat the gas or charcoal grill to about 450-500F.
Pro Tip: Use Charcoal, it tastes better. Lump charcoal preferably.
Soak approximately 2 feet of cooking twine in water. This will help prevent it from burning up when the steak goes on the grill.
- Butterfly the flank steak. You'll want to cut into it about 1/3 the thickness so that each third of the meat will cook evenly.
Pro Tip: Use a pairing knife when butterflying the steak. This will give you more control.
- Salt and pepper the flank steak generously. Salt brings out the flavor more. Please don't get carried away with salt though. You can always add more later if needed.
- Add a layer of spinach evenly over the butterflied flank steak.
- Add goat cheese crumbles across the top of the spinach.
- Add a layer of prosciutto.
- Add a layer of roasted red peppers
Step 3: Grilling
- In order to contain all of those ingredients we want to roll the flank steak up.
- Use the water soaked twine to wrap around the flank steak. The string should be tight but not TOO tight. This prevents it from unraveling on the grill.
- Rub the outside of the steak with olive oil. General purpose olive oil can be used. Expensive olive oil is not necessary.
- Grill the steak on each side (4 sides) for 8-10min per side.
- After grilling, cover the steak with tin/aluminum foil for about 10 minutes. Covering will let the juices absorb back into the meat.
- Cut across the middle and slice into 1" thick rings.
Pro Tip: If the steak is not completely cooked through, place it back on the grill vertically to allow the heat to penetrate up through the rolls.
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