Grilled Stuffed Flank Steak – Derrick Riches

If you’re looking for a show-stopping recipe to impress your guests, this grilled stuffed flank steak is sure to deliver!

This juicy flank steak is bursting with flavor and stuffed with delicious ingredients like spinach, prosciutto, and mozzarella cheese. It’s then grilled to perfection and topped off with a homemade chimichurri sauce, making it a great choice for entertaining or a delicious family meal!

Flank steak has always found its way to my table. Typically, I’ll marinate it in a flavorful mixture and grill it hot and fast. However, nothing, and I mean nothing, beats this stuffed flank steak recipe. The part I like about this dish is that it uses fresh, simple ingredients accompanied by a bright, refreshing sauce. I’ve watched my guests bite into these flavor-packed pinwheels and light right up. I recommend making two of these steak rolls, so you’re guaranteed to have leftovers to enjoy later!

Ingredients

• 1 flank steak, 2 pounds
• Fresh spinach, packed
• 4-5 slices prosciutto
• Shredded mozzarella cheese ( sub with Monterey Jack or feta)
• Italian parsley (flatleaf)
• Fresh garlic
• Smoked paprika
• Zest of 1 lime
• Juice of 1 lime
• Extra-virgin olive oil
• Kosher salt
• Black pepper
• Kitchen twine

How to Make Stuffed Flank Steak

• Make the chimichurri: Combine the chopped parsley, minced garlic, smoked paprika, lime zest, and juice with salt and black pepper to taste, along with 2 tablespoons of olive oil, to create a chimichurri sauce. Cover and refrigerate.
• Preheat grill: Prepare your grill for 350°F two-zone cooking by placing hot coals on one side of the grill. Alternatively, if using a 3-burner gas grill, keep the center burner off to create an indirect cooking space. For the pellet grill, preheat to 350°F, and use pecan or fruitwood pellets for this recipe.
• Prep the flank steak: Butterfly the steak with a sharp knife and flatten the it to an even thickness between 1/2-3/4-inch using a meat mallet. Season the inside with salt and black pepper.
• Spread 1/4 cup of chimichurri sauce evenly over the seasoning. Reserve the remaining sauce to use as a topping.
• Add filling: Next, layer the spinach on top, followed by the prosciutto, and finally the shredded mozzarella.
• Roll and secure: Carefully roll the roast and secure it with kitchen twine. Brush the outside with a little olive oil and season with salt and black pepper.
• Grill it: Place the rolled flank steak on the direct (hot) side of the grill, and give it a quick sear on all sides, about 4 minutes total. Move it to the indirect (cool) side of the grill, close the lid, and finish cooking.
• Doneness: Once the roast reaches an internal temperature between 140°F and 145°F (medium) it’s done.

Serving and Storing Stuffed Flank Steak

• Rest it: Remove the stuffed flank steak from the grill and place it on a clean cutting board. Rest it for 10 minutes.
• Slice and serve: Carefully cut off the twine with kitchen shears and slice the steak into individual pinwheels. Serve it plated with the remaining chimichurri sauce.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in vacuum-sealed bags for up to 2 months. Reheat in the oven, on the stovetop in a skillet, or in an air fryer until hot throughout. The chimichurri can be stored in the fridge for up to 4 days.

What to Serve with Flank Steak

More Recipes!

• 2 pounds flank steak
• 1 cup of fresh spinach, packed
• 4-5 slices prosciutto
• 3/4 cup shredded mozzarella cheese (or Monterey Jack)
• 1/2 cup finely chopped parsley
• 2 cloves garlic, minced
• 1/4 teaspoon smoked paprika
• zest of 1 lime
• juice of 1 lime
• Extra-virgin olive oil
• Kosher salt
• Black pepper
• Kitchen twine

• Combine the chopped parsley, minced garlic, smoked paprika, lime zest, and juice with salt and black pepper to taste, along with 2 tablespoons of olive oil, to create a chimichurri sauce. Cover and refrigerate.

• Prepare your grill for 350°F two-zone cooking by placing hot coals on one side of the grill. Alternatively, if using a 3-burner gas grill, keep the center burner off to create an indirect cooking space. For the pellet grill, preheat to 350°F, and use pecan or fruitwood pellets for this recipe.

• Butterfly the steak with a sharp knife and flatten the it to an even thickness between 1/2-3/4-inch using a meat mallet. Season the inside with salt and black pepper.

• Spread 1/4 cup of chimichurri sauce evenly over the seasoning. Reserve the remaining sauce to use as a topping.

• Next, layer the spinach on top, followed by the prosciutto, and finally the shredded mozzarella.

• Carefully roll the roast and secure it with kitchen twine. Brush the outside with a little olive oil and season with salt and black pepper.

• Place the stuffed flank steak on the direct (hot) side of the grill, and give it a quick sear on all sides, about 4 minutes total. Move it to the indirect (cool) side of the grill to finish cooking.

• Once the roast reaches an internal temperature between 140°F and 145°F, it’s done.

• Remove the stuffed flank steak from the grill and place it on a clean cutting board. Rest it for 10 minutes.

• Carefully cut off the twine and slice the steak into individual pinwheels. Serve it plated with the remaining chimichurri sauce.

Calories: 276kcal | Carbohydrates: 1g | Protein: 37g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 210mg | Potassium: 598mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 1028IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 3mg