Grilled Flank Steak with Peppers and Herbs

Grilled Flank Steak With Peppers And Herbs Recipe

No Photo

Have you made this?

 Share your own photo!

Gar Campbell


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 vote
40 Min
25 Min


flank steak, about 1 1/2 pounds
salt and pepper, to taste
butcher's twine


1 small
onion, minced
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


  • 1Butterfly 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.
  • 2Combine 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.
  • 3Spread 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.
  • 4Place 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.
  • 5Remove the steak from the grill and let it rest for roughly ten minutes. Slice into 1/2" pieces and serve.

Printable Recipe Card

About Grilled Flank Steak with Peppers and Herbs

Course/Dish: Beef, Steaks and Chops
Hashtags: #Entree, #steak, #grilling