Mediterranean filled flank steak Mediterranean filled flank steak
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Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 kg flank steak
  • 1 jar of green pesto
  • 125 g sun-dried tomatoes
  • 125 g green olives
  • Parmesan cheese
  • pine nuts
  • olive oil
  • butcher rope
Mediterranean filled flank steak
Butterflied flank steak that is rolled up with mediterranean flavours is so good and perfect for a nice summer meal with friends

General prep

  1. First take the flank steak out of the refrigerator and remove all loose membranes.
  2. To prepare the flank steak so that you can roll it up, you’ll need to butterfly it, or have your butcher do it, so that it opens up like a book.
  3. You’ll need a sharp long knife and a steady hand. Orient the flank steak so that the short end faces you, place your hand down on the steak and make a horizontal cut along the long side of the steak, cutting the meat almost in half, stopping when you still have about an inch to go. Then open it like a book!
  4. Cut about 6 pieces of the butcher rope and place them on a cutting board.
  5. Place the meat on the butcher rope and coat the flank steak with the green pesto.
  6. Cut the olives into rings and the sun-dried tomatoes into strips.
  7. Roast the pine nuts in a little olive oil in a pan till brown.
  8. Sprinkle the pine nuts with the olives and sun-dried tomatoes and Parmesan on the pesto.
  9. Then you roll up the flank steak with the stuffing and use the butcher rope to hold it together. Cut the ends off the butcher robe and you have a stuffed flank steak.

 

Grilling the stuffed flank steak

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install the diffuser plate on the bottom of the rack so it sits just above the charcoal and leave for about another 5 minutes. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your BBQ and adjust the temperature to about 120℃ At this point, almost close the the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
  2. When the temperature has reached 120℃ you can put the flank steak on the grill grate.
  3. Close the lid until the flank steak has reached a core temperature of 49℃ .
  4. Open the lid and place the flank steak on a cutting board. Remove the diffuser plate from the BBQ and open the bottom and top vents. Wait till the BBQ is really hot like around 250℃ .
  5. Place the flank steak above direct heat and grill it on each side for about 1 or 2 minuts till it has a nice brown color.
  6. Remove the flank steak and let it rest for a couple off minuts before serving.


Good luck making, and greetings from GrillFun!!!

favorite
print
rate
Mediterranean filled flank steak
Butterflied flank steak that is rolled up with mediterranean flavours is so good and perfect for a nice summer meal with friends
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 kg flank steak
  • 1 jar of green pesto
  • 125 g sun-dried tomatoes
  • 125 g green olives
  • Parmesan cheese
  • pine nuts
  • olive oil
  • butcher rope

General prep

  1. First take the flank steak out of the refrigerator and remove all loose membranes.
  2. To prepare the flank steak so that you can roll it up, you’ll need to butterfly it, or have your butcher do it, so that it opens up like a book.
  3. You’ll need a sharp long knife and a steady hand. Orient the flank steak so that the short end faces you, place your hand down on the steak and make a horizontal cut along the long side of the steak, cutting the meat almost in half, stopping when you still have about an inch to go. Then open it like a book!
  4. Cut about 6 pieces of the butcher rope and place them on a cutting board.
  5. Place the meat on the butcher rope and coat the flank steak with the green pesto.
  6. Cut the olives into rings and the sun-dried tomatoes into strips.
  7. Roast the pine nuts in a little olive oil in a pan till brown.
  8. Sprinkle the pine nuts with the olives and sun-dried tomatoes and Parmesan on the pesto.
  9. Then you roll up the flank steak with the stuffing and use the butcher rope to hold it together. Cut the ends off the butcher robe and you have a stuffed flank steak.

 

Grilling the stuffed flank steak

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install the diffuser plate on the bottom of the rack so it sits just above the charcoal and leave for about another 5 minutes. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your BBQ and adjust the temperature to about 120℃ At this point, almost close the the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
  2. When the temperature has reached 120℃ you can put the flank steak on the grill grate.
  3. Close the lid until the flank steak has reached a core temperature of 49℃ .
  4. Open the lid and place the flank steak on a cutting board. Remove the diffuser plate from the BBQ and open the bottom and top vents. Wait till the BBQ is really hot like around 250℃ .
  5. Place the flank steak above direct heat and grill it on each side for about 1 or 2 minuts till it has a nice brown color.
  6. Remove the flank steak and let it rest for a couple off minuts before serving.


Good luck making, and greetings from GrillFun!!!