Ingredients
Main Ingredients
- 2 ½ lbs Flank Steak
- 8 oz Cream Cheese
- 8 oz Mushrooms (mixed types)
- 2 cups Fresh Baby Spinach
- ¼ cup Roasted Red Bell Pepper
Seasonings and Oils
- 1 Tablespoon Killer Hogs AP Rub
- 1 Tablespoon Killer Hogs Steak Rub
- 1 Tablespoon Olive Oil
Instructions
- Preheat the Grill: Bring the Big Green Egg or any grill set up for 2-zone cooking up to 350°F using lump charcoal or preferred fuel source to establish a medium heat zone for searing and indirect cooking.
- Butterfly the Flank Steak: Make a thin horizontal cut along the length of the flank steak stopping short at the edge, so it opens like a book and lays flat, allowing space for stuffing.
- Season the Meat: Sprinkle half of the Killer Hogs AP Rub evenly over the top side of the opened flank steak, creating a flavorful base.
- Prepare the Filling: Spread the cream cheese over the seasoned side of the steak, leaving about a 1-inch border around the edges to prevent spill-out during rolling.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a pan and sauté the mushrooms for 3 minutes, then add the baby spinach and cook just until wilted, approximately 2 minutes more.
- Assemble the Stuffing: Layer the sautéed mushroom and spinach mixture evenly on top of the cream cheese, then add the roasted red bell pepper over this layer.
- Roll the Steak: Starting at one edge, carefully roll the flank steak tightly using your fingers to keep the filling inside, then place it seam side down on the cutting surface to hold shape.
- Tie the Roll: Use about three 16-inch pieces of butcher twine spaced approximately 1 inch apart to securely tie the rolled steak, ensuring it stays intact during cooking.
- Season Exterior: Rub the outside of the rolled flank steak with the remaining Killer Hogs AP Rub and Killer Hogs Steak Rub to enhance flavor and create a delicious crust.
- Sear the Steak: Place the flank steak on the hot grill grate and sear each side for 3 to 4 minutes until a flavorful crust forms.
- Indirect Cooking: Remove the cooking grate carefully and insert the plate setter into the grill for indirect cooking. Return the steak to the indirect heat zone maintaining 350°F temperature.
- Monitor Temperature: Insert a probe thermometer into the center of the steak and set the alarm to go off at 130°F for medium-rare doneness.
- Rest the Meat: Once the steak reaches temperature, remove from the grill and allow it to rest for 10 to 15 minutes, letting juices redistribute.
- Slice and Serve: Cut the stuffed flank steak into 1-inch thick medallions and serve warm, enjoying the rich, smoky, and creamy filling.
Notes
- If you don’t have Killer Hogs rubs, substitute with your favorite steak and all-purpose barbecue rubs.
- Make sure not to overstuff the steak to avoid the filling leaking during grilling.
- Use a sharp knife when butterflying the steak to create an even, thin layer for easier rolling.
- Resting the steak after cooking is critical to retain juiciness and slice cleanly.
- For indoor cooking, you can mimic grill flavors using a heavy skillet to sear and finish in the oven at 350°F.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
