Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak with Malcom Reed
Vložit
- čas přidán 13. 07. 2016
- Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak
For more barbecue and grilling recipes visit: howtobbqright.com/
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.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/ - Zábava
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!
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.
Cooked to perfection! I love the flavor of flank steak, one of my favorite cuts for sure!
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!
Malcom - I love when you cook on the Big Green Egg! Great Video! ~ Tim
Fixed this last night and it was a huge hit. Thanks Malcom!
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!
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
Cooked this on my Weber this evening. Whole family loved it.
Best sentence on youtube: "Let's get to cookin"
OMG! My husband tried this recipe tonight and it's is phenomenal! Restaurant quality dinner! The flavors are fantastic together. Delicious!
Malcom, thank you so much. The flank steak turned out fantastic. I'll be using this recipe/method from here on out!
Welcome back, LOVE your channel. keep up the great work
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
Great recipe Malcolm! Always like watching your videos! I've learned so much about BBQ! Thanks!
Fantastic Malcom, great flavors for sure!
Made this on the Weber kettle today and it is amazing! Quick and easy. I added one chopped up jalapeño. It’s on the “keeper” list for sure.
That looks bomb! I plan on trying this recipe soon! Thank you for the awesome videos!!!
Love it! Only thing I changed was added garlic powder to my cream cheese - so delicious. Thanks for sharing!!
Love ur stuff Mr. Reed. Gr8 job Again !!!!!!!!
Superb knife skills man!..can't wait to try it
Great looking flank steak. You make-a my mouth water. Will give it a try. Thanks for the BGE videos.
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.
Good job! Looks delicious, I will try this for sure!
I made it on the Weber Kettle with the vortex off to one side. Cooked for 25 minutes at 375 until it hit 125 internal and then spread the coals out and put it back on the sear it on four sides with the lid off. Let sit for 10 minutes. Perfect medium to medium rare. Very good. Next time I’m going to try adding some feta for some sour bite.
Been watching ur channel for over an hour. Fantastic videos. Subscribed almost immediately.
Looks great, thanks for all the videos
You're the man Malcom, looks great
Looks awesome. I think I'm gonna try this, this weekend.
love ur stuff man great job!
Looks awesome
Looks amazing, going to try this soon.
Outstanding my man
Dang Bro I'm so going to buy everything I need to make that this weekend. That looked freaking awesome.
looks really good!!
Looks good Malcom!
Looks great! I'm going to try this on my Weber Genesis grill.
These are some good videos, gotta control my self a little and watch a few a day instead of binging through all your videos. Even the ones i know i cant do due to pack of equipment i still wanna watch because i love some good bbq done right.
What a Beautiful Recipe. Came out perfectly cooked, looks juicy and the vegetables and filling not dried out at all. The more I watch the Green Egg the more I think I should get one as my go to Grill. Seems like such a great piece of equipment and every one seems to love theirs.
I love the BGE - it's not mobile at all but if you are leaving it on your patio its great.
HowToBBQRight Malcom Reed
Yeah I am looking for something for the Yard, building a nice little BBQ Cabana area and looking to add something good for grilling. I was thinking about building a brick pit too but might go with the Egg and add the pit later. For whole hogs and bigger stuff when more guests.
Great video buddy! I will have to try this style of flank steak for sure!
Got my supplies and giving it a try tonight on my BGE!
Wow, that looks good! Malcom is the BBQ king!
I must try this. Solid video.
man you are the best. I cant wait to try this one.
Excellent job,... really enjoyed your video!
Thank you. I am making one for the first time today.
thank you for the info brotha !!!!
Good job like always 👍😊
Yummy, Chef you are great
Going to try this tomorrow ( Sunday July 14 2019 ).
This looks nice
looks good
I'm sure that it came out "delicioso".!!! Thick brothers cook great ❤️
You are my best pit master very nice videos I have learned a lot God bless 🤓👍
Man your bringing the gourmet guns out lately. This looks great.
This recipe rocked! Nice work dude!! My family thinks I know what I’m doing....which is true. Copied you exactly😎. Thanks again!!
I like your idea about feta cheese. I would add some bacon to the mushrooms and spinach mixture along with the feta cheese. Making my mouth water just thinking about it.
Thanks again Malcom for a great recipe to try for flank steak. I am still in the process of making jerky right now but I will have to try this one next week. I don't have a Big Green (expensive) Egg but I do have a WSM and a digiQ to try it on :)
PS- Thanks for the Great notation you always put after your videos.
Cream cheese…. GENIUS!
Yum yum
@Malcolm Reed I tried your Killer Hogs rub on some chicken thighs and it tasted incredible.
Damn that looks good
Daaaaaaaaaam!!! That's what I'm talkin bout brother!!!
Good video!!!! excellent job!!!!!🖒
After seeing this i had to skip class to get a flank steak hahah looks great!!😂😂😂🤤🤤🤤🤤
Thanks
Beautiful 😍
Ol’ Malcolm has rolled more than one blunt. “Smoke coming out both sides.” Lol
A beautiful roulade. I'll make this my next flank steak BBQ. - Annie
Ok! that does it. I must subscribe, this meat is looking very delicious.
Man you are awesome
@HowToBBQRight I’ve made this many times, absolutely love it! I’m currently having my BGE to make food that I can freeze and reheat later on a stove or grill (camping) and wondered if this would still taste amazing if I froze it after cooking. I’m thinking, let it cool, let it chill in fridge, vacu-seal, put in deep freezer until trip. Let thaw in cooler while traveling, once thawed toss on grill (indirect heat) to reheat. Thoughts???
Giant beef pizza... put that on my tombstone! 😂😂😂
yeah buddy
Nice vid. This guy knows what he's doing 😉😉
Martin Loyola never trust a skinny cook
"Giant beef pizza" 🍕 Now I can die happy! 😊
91K SUBS, awesome Job, can't wait to see 100k - ever thought about an intro video?
Damn!
Me- looking up how to grill something.
Click-Malcom for the win.
Looks good! Just need to roll it up in bacon! 👀👀
Hey Malcom where did you get that flank steak from? I know them to have high and low sides, but this one looked well proportioned enough for cooking medium rare throughout.
Hi Malcolm, i'm just curious...how long was your total cook time from browning to end result?
It's a smoked philly cheese steak. Very cool
Great vid! Total cook time?
Good stuft!
at the mexican butcher by me you can get flank steak thats so thing you can see through it. makes amazing carne asada
Question do you think it would work if used sugar snap peas
Its Boss brother. All good.
That looks so delicious I would have a hard time sharing that. I'd be like hey everyone come over for some bbq....nevermind I'll just order you some pizza instead.
Yummi.... 1881 👍😍
2:36
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!
As a fan of your boudin stuffed pork loin, I'm definitely giving this a shot. I'm also going to try this with fajita seasoning stuffed with onions & bell peppers for fajitas. About how long do you think this took to cook?...the video never said.
It only took about 30 minutes total. It was a quick cook
this guy here is awesome
can I bake it only
Where did you get the cutting board from?
im trying this with deer back straps hell ya !!!!!
oh ya and gonna wrap it with bacon mmmmmmmmmmmmmmmmm!!!
Just cooked this. The flavor was awesome but I will use less cream cheese next time, it overpowered all the other flavors. Also, cooking to internal temp of 130 was too rare for my families liking. I will try and hit the 140 - 145 mark next time. Make sure you do like Malcolm stated and flatten out the flank steak to ensure even cooking...
At 350F about how long does this take to cook after you've seared it?
That looks great. I actually have a question for you. Have you ever messed around with a vertical rotisserie grill before? Just asking because I'm looking for some advise on a reasonable model to purchase. We just want to make enough gyros or some shawarma for about 5 people. And not the 250lb. stacked meat slabs that a person would see a Greek restaurant. lol.. Ty for all cooking that you do btw. Keep on grilling :)
Look up the Trompo King