This Grilled Stuffed Flank Steak Recipe from Cooking-Outdoors had my mouth watering the moment I saw it. The original recipe features creamy provolone cheese and sautéed vegetables all rolled up in a delicious flank steak and then wrapped in, yep, BACON! I tried it the other night and it turned out fantastic.
The original recipe calls for Provolone Cheese slices, but I opted to use shredded Provolone in my version. I also added tomato slices and substituted the mustard for italian dressing instead.
My secret ingredient when grilling steak or bacon is a generous coating of brown sugar. The caramelization adds a depth of flavor that can’t be beat!
The original recipe also directs you to roast these in the oven at 350 F for approximately 1hr or until internal temp reaches 140 F, but if you know us, then you also know that we like to BBQ everything. So these went onto a 350 F grill for about an hour, rotating and flipping about half way thru.
Tip: Make sure you keep an eye on these. Bacon has a tendency to catch fire on the grill.
- 2 lbs Flank Steak, Butterflied
- 2 Garlic Cloves, sliced
- 3 Crimini Mushrooms, sliced
- 1 cup Fresh Baby Spinach
- 1 cup Provolone Cheese, shredded
- 1 small Red Bell Pepper, diced
- 1 small Sweet Onion, diced
- 1 small Tomato, sliced
- 2 tbsp Italian Dressing
- Coarse Ground Black Pepper
- Sea Salt
- Olive Oil (I used Emile Noël Organic Olive Oil)
- 3 – 5 Slices of Bacon
- 1/4 cup brown sugar
- Butchers Twine
- Wash, dry and butterfly Flank Steak. (Your local butcher can butterfly the Flank Steak before you buy it.)
- Saute onions, garlic, red bell peppers, Crimini mushrooms. Salt and Pepper them to taste.
- Apply italian dressing to inside of Flank Steak.
- Layer the stuffing ingredients: Provolone cheese, salt, pepper, sautéed vegetables, tomatoes and spinach.
- Roll Flank Steak up to make a log.
- Apply olive oil to surface.
- Salt and Pepper
- Wrap bacon tightly around rolls and hold ends in place with toothpicks.
- Coat with brown sugar.
- Tie with Butchers twine.
- Grill at 350 F for approximately 1hr or until internal temp reaches 140 F.