There was a time when I had hours to spend in the kitchen. I loved it. But those days are very, very rare with my schedule now. I have to do a lot more of preplanning for the answer to the nagging daily question; “What do I cook for dinner?”
You would think it would be an easy answer for someone who likes to cook.
However, I have to have that difficult balance of making my children and husband happy, the time and flexibility to make it before midnight, and actually possessing all the ingredients on hand without running to the store after a long day at work. I am competing with Taco Bell with my daughter (What?) and Chick-fil-A with my son (Maybe? Those chicken sandwiches are pretty darn good). I have to convince them daily that we are not going to eat fast food and I will make them something better. For my daughter, there is nothing better than Taco Bell. She is also the weirdo that prefers fake store bought ranch to the homemade stuff. I totally don’t understand her taste buds. I am concerned that one day she may turn into a Smothered Burrito as much as she begs for it. My son is much more easy going. He is much more open to the idea of a home cooked meal, in particular when it involves steak.
So today I am sharing with you my Grilled Stuffed Flank Steak Recipe that everyone in my household likes. Taco Bell and Chick-fil-A loose in this dinner battle.
Now don’t let the “stuffed” part scare you. It really isn’t hard at all. You will need a meat tenderizer mallet, cooking string, and skewers.
Start with cooking the bacon. Don’t cook it too crispy. You want your bacon flexible and ready to roll. Next, lay your flank steak out and pound it with the meat tenderizer mallet. Pound, pound, and pound it away. Flank steak can be chewy and tough. You want it tender. So, take some frustration out on that hunk of meat. The meat can take it. Salt and pepper both sides. Use the hard crunchy salt, not that cheap, thin flowing salt. I prefer the almost chunky, coarse Kosher Salt. Do not skip this step. Don’t go crazy on the salt, but don’t be scared of the salt. Just when you think you almost used too much; that is probably the right amount you should be at. The salt helps with the tenderization process and it truly brings out the flavors of the meat when you cook it. Would I lie to you? No!
Next add crushed garlic and chopped parsley. Just cover that bad boy in it. Layer your bacon and cheese. Precut your cooking strings. Now start wrapping the sides in as tightly as you can starting with the side closest to you. Next tie the flank steak together with your cooking string. I start with the middle. It helps hold everything together while you work out the sides.
You can cook them just like this. But I found it easier and quicker to make the stuffed flank steak into grilled stuffed flank steak lollipops!
How, you ask? I start with an end piece, I take a skewer, and insert it through the entire layers. Once that skewer has a hold of the layers perfectly, I slice off that piece of meat. You can use a separate skewer, or repeat the whole process until your skewer is full to the top with the mini rounds. The cooking string holds everything together for easy slicing.
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The lollipop method quickens the cooking process. This also allows you to divvy up the steaks for those who like them mooing and for those who like them burnt to a crisp. (Our household is divided like that, is yours?) You just throw those babies on the preheated grill, cook for five minutes, flip, and cook to the temperature that you like your steak.
It is going to be good! Real Good! I hope you enjoy this Grilled Stuffed Flank Steak Recipe. If you make it, tell me about it!
If you like this recipe, check out: Carolina Barbecue Sauce , Blue Cheese Compound Butter, and Grilled Sriracha Zucchini.
- 3 tbs minced garlic
- 3 tbs finely chopped parsley
- 2 to 2/12 pounds of flank steak
- ½ pound thinly sliced bacon
- ½ pound thinly sliced provolone
- kosher salt and ground pepper
- Fully cook bacon to flexible, but not a complete crisp. Lay your flank steak on a cutting board and pound steak. Salt and pepper both sides. Add garlic and parsley. Layer on bacon. Layer on cheese.
- Cut cooking string. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down. Starting with the middle, tie together rolled steak. Then working from center to out; tie strings on both sides.
- Starting with end piece, skewer flank steak directly from outermost flap through to the opposite side. Slice to about one inch thick thickness. Repeat.
- Preheat grill. Grill pinwheels on hot grill for about 5 minutes. Flip, and cook to desired temperature. Transfer to large plate and rest for 5 minutes. Remove skewers. Serve.