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RECIPE
8 INGREDIENTS13 STEPS30MIN

Stuffed Flank Steak

5.0
2 Ratings

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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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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.
30MIN
Total Time

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2.5 lb
1 cup
Cream Cheese
8 oz
Mushrooms
2 cups
Fresh Baby Spinach
1/4 cup
1 Tbsp
Killer Hogs The A.P. Rub
1 Tbsp
Killer Hogs Steak & Chop Rub
1 Tbsp

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Nutrition Per Serving

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CALORIES
425
FAT
27.5 g
PROTEIN
35.6 g
CARBS
8.6 g

Cooking Instructions

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Step 1
Bring the Big Green Egg up to 350 degrees F (180 degrees C) using lump charcoal. Any grill can be substituted here set up for 2 zone cooking.
Step 2
Butterfly the Flank Steak (2.5 pound) by making a thin cut completely down the length of the steak (should open like a book and lay flat).
Step 3
Season the top side of the flank steak Killer Hogs Steak & Chop Rub (1 tablespoon). Spread Cream Cheese (8 ounce) over the top side leaving 1-inch border from the edge.
Step 4
Sauté the Mushroom (8 ounce) in Olive Oil (1 tablespoon) for 3 minutes and add Fresh Baby Spinach (2 cup). Cook the spinach just until wilted.
Step 5
Layer the spinach-mushroom mixture on the cream cheese and top with Roasted Red Bell Pepper (1/4 cup).
Step 6
Tightly roll the flank steak using your fingers to keep the stuffing inside. Leave it seam down on the cutting surface.
Step 7
Use 16-inch pieces of butcher twine to tie the flank steak spacing each string out about 1 inch.
Step 8
Season the outside with the remaining Killer Hogs The A.P. Rub (1 tablespoon).
Step 9
Place flank steak on grill surface and sear on each side about 3-4 minutes per side.
Step 10
Carefully raise the cooking grate and insert the plate setter in the Big Green Egg. If using another grill, move the flank steak to the indirect side. Grill should still be running at 350 degrees F (180 degrees C).
Step 11
Insert Probe Thermometer into the middle of the flank steak and set alarm for 130 degrees F (50 degrees C).
Step 12
When the steak is done, remove from grill and rest for 10-15 minutes.
Step 13
Slice into 1-inch medallions to serve.

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Nutrition Per Serving
Calories
425
% Daily Value*
Fat
27.5 g
35%
Saturated Fat
13.1 g
66%
Trans Fat
0.4 g
--
Cholesterol
123.9 mg
41%
Carbohydrates
8.6 g
3%
Fiber
0.9 g
3%
Sugars
4.3 g
--
Protein
35.6 g
71%
Sodium
1059.0 mg
46%
Vitamin D
0.1 µg
0%
Calcium
45.3 mg
3%
Iron
3.4 mg
19%
Potassium
251.3 mg
5%
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