Real Recipes From Real Home Cooks ®

grilled flank steak with peppers and herbs

(1 rating)
Recipe by
Gar Campbell
Northwest, IN

I saw a picture of something similar a few weeks ago and decided to make my own version. This recipe takes a little bit of effort but it's totally worth it for the stunning presentation that is sure to impress all your guests.

(1 rating)
yield 4 -6
prep time 40 Min
cook time 25 Min

Ingredients For grilled flank steak with peppers and herbs

  • 1
    flank steak, about 1 1/2 pounds
  • salt and pepper, to taste
  • butcher's twine
  • STUFFING
  • 1 sm
    onion, minced
  • 2
    red bell peppers, minced
  • 4 clove
    garlic, minced
  • 1/2 c
    parsley, roughly chopped
  • 1 Tbsp
    chopped rosemary
  • 1 Tbsp
    olive oil, for moistening

How To Make grilled flank steak with peppers and herbs

  • 1
    Butterfly the steak by slicing through it horizontally, leaving halves attached by 1/2 inch. Open and flatten the meat and lightly salt and pepper. Pound the meat to get an even thickness and set aside.
  • 2
    Combine the oil, onion, peppers and garlic in a saute pan and cook until the vegetables are soft and get a little bit of color. Let the mixture cool slightly, then add the chopped herbs and lightly salt and pepper to taste.
  • 3
    Spread the stuffing mixture over the opened steak. Roll up the steak tightly lengthwise. Tie the rolled steak up with butcher's twine about every 3-4 inches. Lightly season the outside of the steak with salt and pepper.
  • 4
    Place the steak on the grill over medium-high heat and turn to brown on all sides, cooking until the internal temp is about 125-130 degrees, about 25 minutes. If you prefer your steak with no pink, you can leave it on for an additional ten minutes.
  • 5
    Remove the steak from the grill and let it rest for roughly ten minutes. Slice into 1/2" pieces and serve.

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