Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak with Malcom Reed

Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak

For this Stuffed Flank Steak recipe all you need is a few ingredients and about 30 minutes. It’s a quick and easy recipe you can throw on the grill one night and serve a delicious dinner.

To start, I squared and butterflied a flank steak so it opens like a book. The idea is to have it even all across the surface – so we can stuff it and roll it.

For this stuffing I used cream cheese, spinach, mushrooms and roasted red bell pepper – but you can get creative here and use just about anything you like. I’ve already thought about doing a blue cheese, mushroom and bacon stuffing. Pretty much anything you like will work – I would just keep it to 3-4 ingredients.

I sautéed the mushrooms in a little olive oil for about 3 minutes, then I threw the spinach in until it was wilted (about 2 minutes).

Then I took my butterflied flank steak and seasoned really well with my salt, pepper and garlic mixture – Killer Hogs AP Rub. Then I started layering my stuffing.

I started with cream cheese – made sure it was room temp so it spread easily. I left about an inch border along the sides. Then I came back with the spinach and mushrooms and topped that with the roasted red peppers.

Now it’s time to roll. Just start at one end and keep it tight as possible. When the Stuffed Flank Steak is rolled up, leave it seem-side down on the cutting board.

I cut about 6 – 8 pieces of butcher twine and used those to secure the flank steak. Starting on one end secure a few – then move to the other end and work your way to the middle.

Next I season the outside – First with the Killer Hogs AP Rub then I use a layer of Killer Hogs Steak Rub for a little more flavor and texture.

To cook this Stuffed Flank Steak, I’m using the Big Green Egg running at 350 degrees. You can use any grill – just set it up for a two-zone fire with a medium-high heat.

Place the flank steak on the grate and sear it for 3-4 minutes on all sides… just long enough to get some color on the outside.

Then carefully remove the hot grate and place the plate setter in the Big Green Egg. Or if you are using another grill, move the Stuffed Flank Steak to the indirect side and keep the temps steady.

Using an internal thermometer, I like to use the Chef Alarm, set it for 130 and let the Stuffed Flank Steak finish out cooking.

Once it hits 130 internal, take the Stuffed Flank Steak off and let it rest for 10-15 minutes before slicing.

Slice it into about 1inch medallions and serve. It doesn’t get much easier than that.

[ThrashTillDeth]

Superb knife skills man!..can't wait to try it

[AmaroTendo]

I'm sure that it came out "delicioso".!!! Thick brothers cook great ❤️

[mistersmith]

That's what I'm talkin bout brother!!!

[crunch]

Best sentence on youtube: "Let's get to cookin"

[ermaabrazado]

What's the best side dish for this?

[grants]

Malcom, as always it came out wonderful. We've done up at least 20 of your recipes this season and never had a disappointment. We're still licking our fingers from this one. Cooked on a 22.5" weber with Craycort cast iron. Thank You!

[kwowoah]

This is the real deal. Added some sautéed onions with the peppers, mushrooms, spinach. Hands down a great dinner for a Friday night with some brews.

[MonacoMike]

Never thought about using cream cheese. We've used venison and wild hog meat for this and had my processor run them through a cuber twice to flatten them out then rolled them up with spinach and mozzarella cheese and then coated with Montreal steak seasoning. You have to be careful and not use to much of the seasoning because it and the cheese can make it a little salty.

[bryanfox]

Looks good! Just need to roll it up in bacon! 👀👀

[jbateson]

Malcom, maaan - your channel rocks! I hooked up the weber last wknd and tried your smoked pork loin injected with apple juice - awesome. I put this flank steak on there last night - really awesome. I've got a whole chicken in your simple brine right now - gonna load that up later this afternoon.

Just wanted to holler and say I appreciate ya and keep the vids comin! Enjoy your Sunday!

[reubensprouse]

@Malcolm Reed I tried your Killer Hogs rub on some chicken thighs and it tasted incredible.

[kalex]

Malcom you are like my BBQ consultant I have been the "Grill Master" here at the house and at work because of your videos....thank you!

[BBQGuys]

Cooked to perfection! I love the flavor of flank steak, one of my favorite cuts for sure!

[macEboy]

Malcom thats one great, quick evening cook. Looks better than the "pinwheel" they sell at the big box stores for sure.
Thanks for the clean description.
And the nice camera work from the Mrs.
Cheers Mac

[cliffordtickell]

Malcom,
I have a barrel smoker, and don't have the ability to have two zone cooking. I would like to try this, but was wondering if I could just put it on my smoker and bring it up to an internal temp of 130?

Thanks!

[El_Hicks]

Don't cook it all the way, just sear, then cut that twine off, roll it in some puff pastry, and bake that bitch.

[marlenececil]

i had a hard time butterflying this so I just pounded it. I used blue cheese sauteed mushrooms and asparagus. It was awesome. We watche a video of you every Saturday morning so we know what to smoke that day. Thanks for all the good ideas

[tylerhughes]

Giant beef pizza... put that on my tombstone! 😂😂😂

[tangojoe]

Fantastic Malcom, great flavors for sure!

[EdHourigan]

Going to try this tomorrow ( Sunday July 14 2019 ).