Stuffed Flank Steak with Blistered Cherry Tomatoes
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • For the Stuffed Flank Steak:
  • 2 pounds flank steak
  • 6 slices provolone cheese
  • 1 cup yellow onions, small dice
  • 5 cloves garlic, minced
  • ¾ cup mushrooms, finely diced
  • 1 cup, packed down of package frozen spinach, defrosted, drained well
  • ¼ cup roasted red peppers, finely diced
  • ½ cup Italian seasoning bread crumbs
  • 1 egg, whisked
  • 2 tablespoons pine nuts
  • ½ teaspoon oregano, dried
  • ½ teaspoon basil, dried
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • For the Blistered Cherry Tomatoes
  • 2 pints heirloom cherry tomatoes
  • 2 tablespoons evoo
  • 1 large shallot, finely sliced
  • 4 cloves of garlic, finely sliced
  • 2 tablespoons balsamic glaze
  • Salt and pepper to taste
Instructions
  1. For the stuffed flank steak: In a saute pan over medium-high heat, add the olive oil and saute the onions, garlic and mushrooms for about 5 minutes. Once done, set aside to cool down.
  2. In a large bowl, place the drained spinach, diced roasted red peppers, pine nuts, and the sauteed mix from above. Mix well.
  3. Next add the egg, breadcrumbs and seasoning Mix well, incorporating all the ingredients.
  4. Butterfly the flank steak and season the inside with salt and pepper well.
  5. Spread the mixture, pressing down the stuffing so that it is about 1 inch from the border all the way around the butterflied steak.
  6. Lay the provolone cheese down on top of the mixture, leaving about 1 inch from the border.
  7. Take the edge closest to you, and roll the steak up, rolling away from your body.
  8. Take the twine and tie the roast every 1 ½ - 2 inches.
  9. Salt and pepper the outside of the roast and it is ready to place onto the spit.
  10. On the grill, remove the two center grill grates directly under the roast. Use disposable aluminum tray under to catch the drippings. Place the flank roast on the rotisserie spit and place onto the rotisserie motor. Review this video Bull BBQ Rotisserie if you need to refresh your memory.
  11. Turn the rotisserie motor on and turn the rotisserie burner knob to low heat.
  12. For addition heat, turn the two outside burner knobs with the grill grates above to low. Close the lid and get the temperature to set around 350-360 degrees.
  13. Depending on the size of the roast, check for doneness after 40 minutes of cooking without lifting the lid. The internal temp for medium rare will read 140 degrees.
  14. Once done, turn the rotisserie motor off, all the burners off, and using the Bull Pit Mitt, carefully remove the spit and roast. Place the roast onto a platter and cover it with foil and allow to sit for another 15 minutes to carry-over cook.
  15. For the blistered cherry tomatoes: While the roast is resting, place the grill grates back onto the grill and preheat the grill to high heat. Place a cast iron skillet pan on the grill to preheat for 5 minutes. Add the olive oil, garlic, shallots and saute for one minute.
  16. Add the cherry tomatoes to the skillet and cook for a couple minutes without turning, until they start to blister.
  17. Lightly stir and cook for another minute or two and they are done.
  18. To serve, remove the twine, slice the roast into 1 inch slices and serve along with the blistered cherry tomatoes and top with a balsamic glaze.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/stuffed-flank-steak-with-blistered-cherry-tomatoes/