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Author:
Kevin Curry
Smoked Veggie-Stuffed Flank Steak
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Smoked veggie-stuffed flank steak recipe will take your heart, and you will make it over and over again.
It’s that time again – and truthfully, it never really stops being this time for me (in Texas) – time to fire up the grill for meal prep, family dinner or cookout. People are often surprised to know that my favorite meal to make for myself is flank steak and (sweet) potatoes – I guess they think it would be something pretty elaborate or hard to pronounce but I’m pretty simple for the most part.
But that doesn’t mean I can’t use a little creativity to spruce up one of my favorite meals! Next time you want to fire up the grill or get a hankering for steak, think about trying something new and stuffing that steak with some of your favorite veggies.
The smoky flavors from the grill bring this meal to life (and instantly you take on a journey to the South); however, it’s just as easy and delicious to make in your oven!
You will need flank steak, trimmed with no large pieces of visible fat, kale or spinach, bell pepper, pico de gallo, and feta or goat cheese crumble.
Start by setting the grill on 275F. Use a larger bowl to mix all the filling ingredients for the steak. This recipe is very customizable, so you can put veggies of your choice if you don’t like some of the listed ingredients, or just want to upgrade the recipe.
You will need as thin pieces of meat as possible, so you can cut it in half and then stuff it with a veggie mixture. Roll it up and place the flanks on the grill. Grill for about 15 minutes on both sides.
Serve stuffed flank steaks with roasted and seasoned red potatoes. Enjoy my friends!
Smoked Veggie-Stuffed Flank Steak
Ingredients
Substitution
Note
Ingredients:
- ~1.75lb raw flank steak, trimmed with no large pieces of visible fat
- Veggie stuffing
- 2 cups chopped greens (kale or spinach)
- 1 bell pepper (chopped)
- 1 cup pico de gallo (tomato, onion, cilantro, lime juice, jalapeno)
- 1/2 cup feta or goat cheese crumble (I recommend goat cheese because it makes a creamier filling)
Steps
Step 1
Set grill or oven to 275F.
Step 2
In a bowl, mix together the ingredients for the stuffing. Feel free to make this dish your own by using your favorite veggies such as zucchini/squash, cabbage and even mushrooms. Instead of pico de gallo, try sundried tomatoes to completely change the flavors of this dish.
Step 3
Make the flank steak thinner by cutting in half so that it is easier to roll and stuff. If necessary, use a food mallet to pound the flank steak and thin it out even more.
Step 4
Stuff the flank steak with the veggie mixture, then roll it up.
Step 5
If you’re using a grill, place the flank on the grill with the flap (i.e., open end) facing down so that the steak bakes closed. If you’re using an oven, place the flank on a baking sheet with the flap facing down as well.
Step 6
Grill/smoke or bake for about 30 minutes, flipping halfway through.
Step 7
Enjoy with roasted red potatoes (seasoned with rosemary, garlic, sea salt & pepper).
Approximate macros for 1 of 4 rolls (each roll is roughly 7oz flank steak but this will vary depending on the thickness of the flank after it is sliced)
Smoked Veggie-Stuffed Flank Steak
Kevin Curry
INGREDIENTS
Ingredients:
- ~1.75lb raw flank steak, trimmed with no large pieces of visible fat
- Veggie stuffing
- 2 cups chopped greens (kale or spinach)
- 1 bell pepper (chopped)
- 1 cup pico de gallo (tomato, onion, cilantro, lime juice, jalapeno)
- 1/2 cup feta or goat cheese crumble (I recommend goat cheese because it makes a creamier filling)
INSTRUCTIONS
-
Set grill or oven to 275F.
-
In a bowl, mix together the ingredients for the stuffing. Feel free to make this dish your own by using your favorite veggies such as zucchini/squash, cabbage and even mushrooms. Instead of pico de gallo, try sundried tomatoes to completely change the flavors of this dish.
-
Make the flank steak thinner by cutting in half so that it is easier to roll and stuff. If necessary, use a food mallet to pound the flank steak and thin it out even more.
-
Stuff the flank steak with the veggie mixture, then roll it up.
-
If you’re using a grill, place the flank on the grill with the flap (i.e., open end) facing down so that the steak bakes closed. If you’re using an oven, place the flank on a baking sheet with the flap facing down as well.
-
Grill/smoke or bake for about 30 minutes, flipping halfway through.
-
Enjoy with roasted red potatoes (seasoned with rosemary, garlic, sea salt & pepper).
Nutrition per serving
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