Greek Stuffed Flank Steak Recipes

Steps:

• For the rice: Heat 1 teaspoon of the oil in a small saucepan over medium heat. Add the turmeric and cook, stirring, until toasted, about 30 seconds. Add the rice and stir to coat. Add 1 cup water and 1/2 teaspoon salt. Bring to a boil, reduce to a low simmer, cover and cook until all of the water has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and stir in the mayonnaise and garlic. Adjust the seasoning with salt and let cool completely. Set aside.
• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• For the peppers and plantains: Heat 2 tablespoons of the oil in a medium flameproof skillet over the direct-heat side of the grill until hot and shimmering. Add the peppers and cook until softened, about 5 minutes; set aside. Add the plantain halves cut-side down and cook, flipping once, until golden and caramelized, about 5 minutes per side. Let cool, then cut one of the plantain pieces in half lengthwise to make 3 strips total. Set aside.
• For the beans: Put the beans and 2 tablespoons of the barbecue sauce in a small bowl. Add a pinch of salt and squish the beans with your hands until broken down enough to hold together but not completely a paste. Set aside.
• For the flank steak: Set the flank steak on a cutting board with a short end facing you. Starting at one long side, slice the steak in half horizontally, leaving 2 inches at the opposite long side uncut so the pieces stay together. Open up the steak like a book so you have 1 big piece. Pound the steak with a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with the roasted garlic and herb seasoning.
• Position the steak vertically in front of you so the short ends are at the top and bottom of the cutting board. Pat the rice into an even layer all over the steak. Starting a third of the way in from the left side of the steak, lay down one plantain strip vertically on the steak. Moving right, line up 4 scallions next to it, followed by a third of the peppers and a third of the beans. Repeat 2 more times with the remaining ingredients, starting with a plantain strip and ending with the beans. Starting at one of the long ends, roll the steak around the filling like a jelly roll. Tie closed at 1-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat to secure it. Coat the meat evenly with the remaining 1 tablespoon oil.
• Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 10 minutes total. Move the steak to the indirect-heat side of the grill, cover the grill and cook, turning occasionally and basting with the remaining 1/4 cup barbecue sauce during the last 5 minutes of grilling; cook, testing the temperature frequently, until the very center registers 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, about 30 minutes more. Transfer the steak to a cutting board to rest for 15 minutes.
• Untie the steak and slice on a slight bias into 6 thick slices. Serve with more barbecue sauce on the side.

Steps:

• Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean. Cut at least ten 8-inch pieces of kitchen twine.
• With a very sharp knife, slice the steak lengthwise into two pieces. With a meat mallet, rolling pin, or the bottom of a cast-iron skillet, pound the two thin steaks evenly to no more than 1/2-inch thick. Pat them dry with paper towels and sprinkle with salt and pepper on both sides.
• Combine the cheese, oregano, and garlic in a small bowl. Divide the mixture between the steaks and spread it out almost to the edges. Roll the steaks up so that the grain of the meat runs the length of the roll, so you'll be slicing them across the grain. Tie the steaks closed with the twine every 2 inches or so. (You can prepare the recipe to this point up to several hours in advance and refrigerate.)
• Put the stuffed steaks on the grill directly over the fire. Close the lid and cook, turning the rolls every 2 to 3 minutes for even browning, until 5 to 10°F shy of the desired doneness; start checking them with an instant-read thermometer after 10 minutes. Depending on the thickness of the rolls, they should take 15 to 20 minutes total for medium-rare.
• Transfer to a cutting board and let rest 5 to 10 minutes, checking the internal temperature. (Or nick with a small knife and peek inside.) Cut the rolls into 1-inch slices, transfer them spiral side up to a platter, pour over any accumulated juices, and serve.
• Variations
• Stuffed Flank Steak with Mozzarella and Basil: Substitute shredded mozzarella for the queso asadero and omit the oregano. Top the cheese with a layer of fresh basil leaves before rolling; you'll need 1 cup or more.
• Stuffed Flank Steak with Prosciutto and Rosemary: Substitute Parmesan cheese for the queso asadero and 2 tablespoons chopped rosemary for the oregano. In Step 3, layer 4 ounces thinly sliced prosciutto over the cheese before rolling.
• Stuffed Flank Steak with Peppery Greens and Goat Cheese: Replace the cheese, oregano, and garlic with 8 ounces goat cheese, 1 tablespoon minced garlic, the grated zest of 1 lemon, 1 tablespoon fresh lemon juice (or more to taste), and lots of black pepper, mashed together in a small bowl. Spread the mixture over one side of each of the steaks. Layer 2 cups roughly chopped watercress or arugula over the top before rolling.

Steps:

• 1. Preheat oven to 350 degree F. Lay steak out flat. With a meat mallet or rolling pin, pound flank steak into 9 by 10 inch rectangle, pounding thin ends to 1/4 inch thickness. Do the same if using round steak. I was able to find a large butterflied piece. Salt and pepper to taste. In a mixing bowl, combine cream cheese, roasted red peppers, garlic, oregano, and cracked pepper. Mix until smooth. Spread cream cheese mixture over the steak; leaving 3 inch wide plain border along one long side. Evenly spread spinach and feta cheese over the cream cheese.
• 2. Roll the steak up from the long edge, like a jellyroll. Place seam side down in an oiled baking dish with sides. Rub with olive oil, sprinkle evenly with salt, pepper and garlic salt.
• 3. Bake for 35 - 40 minutes or until cooking thermometer reaches 145 degree F. or desired doneness. Remove from oven and allow to rest for 5 minutes
• 4. Place on a serving platter,cut into 1 inch slices and serve warm.

Steps:

• Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
• Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
• Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
• Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
• Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

Steps:

• In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
• Preheat the oven to 350 degrees F (175 degrees C).
• Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.
• Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
• Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Steps:

• Preheat oven to 350°F.
• Score the steak on both sides.
• Saute the onion, garlic and mushrooms in butter over low heat. Turn off heat and add bread crumbs, tomatoes, egg, parsley, and seasonings. Blend well and spread over flank steak.
• Roll the flank steak lengthwise like a jelly roll and tie in several places.
• In a flameproof casserole, brown meat on both sides in a little bit of oil. Add wine, cover and bake for 2 hours.

Steps:

• Place flank steak in the freezer for 20 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet. Add mushrooms, celery, sun-dried tomatoes, and garlic; saute until softened, about 5 minutes. Remove from the heat and place in a large bowl.
• Pat roasted red peppers dry. Chop and add to the vegetable mixture. Add bread crumbs, parsley, 2 tablespoons olive oil, capers, salt, pepper flakes, and black pepper. Mix to combine.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove steak from the freezer and season with salt and pepper. Turn the long side of the steak towards you and place on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the opposite edge, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
• Leaving a 1-inch border around the edges, layer prosciutto and provolone cheese over the entire steak. Top with bread crumb mixture, patting down to adhere. Roll steak up tightly starting at the small end. Use kitchen twine to tie steak in 1-inch increments taking care to tie tightly at both ends. Season with more salt and pepper and brush with remaining 2 tablespoons olive oil. Place steak carefully on a broiler pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C) for medium-rare, 160 degrees F (71 degrees C) for medium, or 170 degrees F (77 degrees C) for well done, 35 to 40 minutes. Turn on the broiler and broil for an additional 10 minutes.
• Remove from the oven and let stand for 10 minutes before slicing and serving.

Steps:

• Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
• Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
• Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
• Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).