Cheese & Bacon Stuffed Flank Steak
Bacon & Cheese Stuffed Flank Steak
For the steak:
- 2 pound flank steak butterflied. Have your butcher do it
- 6 strips of bacon
- 2 handfuls of baby spinach
- ½ cup grated fontina cheese
- 2 sweet onions peeled and cut in ½ thick rounds
- Olive oil
- Kosher Salt
- Freshly cracked pepper
- Butchers twine
For the steak marinade:
- 3 tablespoons Tabasco Chipotle Sauce
- 1.5 teaspoons dried basil
- 2 teaspoons olive oil
For the couscous salad:
- 3-4 cups cooked Israeli couscous about 2 cups measured before cooked
- 1 peach halved and pit removed
- ¼ cup fresh basil leaves finely sliced
- Leftover cooked bacon from above
- Leftover cooked onions from above
- 3 tablespoon extra virgin olive oil
- Juice of half a orange grilled if desired
- 1 teaspoon kosher salt
- Couple cracks fresh pepper
Prep before coking begins:
Cook bacon in an oven or grill, roughly chop it and set aside. Pre-heat a cast iron grill pan or BBQ grill over medium heat. Season the onion slices with a shot of oil and a little pinch of salt and pepper on each side. Grill for 5-6 minutes each side, or until slightly charred and soft. Roughly chop the onions and set aside. Grill the peach, cut side down, for about 3-4 minutes so it has nice grill marks, set aside. Cut an orange in half, and grill flesh side down for 5 minutes until slightly charred, set aisde.
For the marinade, add all the ingredients to a small bowl and mix well. Set aside.
Pre-heat oven to 400 degrees F. Season the outside part of the butterflied flank steak with a generous pinch of salt, about ½ a teaspoon. Flip the steak, you should be looking at the “inside” of the butterflied steak. Season with another ½ teaspoon of salt and just over half of the marinade, rub the marinade evenly over the inside of the meat. Evenly add ¾ of the cooked and chopped bacon, grated cheese, spinach, and ¾ of the cooked and chopped onions. Roll the flank steak up making sure you roll WITH the grain of the meat, the long way not the shirt and fat way. Once you securely roll it, use some butchers twine to tie it up and make sure it stays together, about 5-6 knots will do. Rub the remaining marinade all over the outside of the steak.
Pre-heat a cast iron grill pan or BBQ grill over medium-heat for 5 minutes(10 minute if you are using a BBQ grill). Sear one side of the steak for 4-5 minutes, or until nice char marks appear, flip the steak and sear for another 4 minutes. If using a grill pan, transfer the roast to a sheet tray and bake for 30 minutes for medium doneness, just a little pink inside. If using a BBQ grill, move the meat to the opposite side of the grill that should be set over low heat. Turn the hot burners down to medium heat and close the grill lid, cook for about 25-30 minutes for medium doneness. Use a probe thermometer to know exactly the internal temperature, that way you can cook the steak to your desired doneness.
While the steak is cooking, make the salad by putting the Israeli couscous in a large bowl. Chop the grilled peach in small chunks and add it to the couscous along with the next 7 ingredients. Mix well and check for seasoning, it may need more salt or orange juice. Ideally you want to add a big squeeze of lemon juice, but I did not have that ingredient in the Tabasco 10 challenge.
When the meat is ready, let it rest on a clean platter for 10 minutes so the juices can re-distribute. Cut the butchers twine off and slice the meat in 1/2 inch thick pinwheels. Serve on a platter along with the salad and enjoy!
This recipe is: