Pepper Coated Stuffed Flank Steak

Cutting pockets into flank steak sounds fancy but it’s just two careful slits with a paring knife, careful to leave the edges intact so the stuffing stays put. Pierce the surface with fork tines first; that breaks down the long muscle fibers and lets the seasoning soak in.

The filling is straightforward: instant onion softened in a splash of water, then mushrooms sauteed in vegetable oil until every drop of liquid cooks out. That dry-pan finish is key, soggy stuffing turns the steak into mush. Bread crumbs and a beaten egg bind it all together.

A heavy coating of coarse-ground black pepper is the whole point of this cut. Four minutes per side over hot coals gives you a peppery crust with a pink, medium-rare center. Slice against the grain on a sharp diagonal for the most tender bite.

Chef Tips

• Pat the steak completely dry before peppering or the crust will slide off in the heat
• Let the stuffing cool fully before spooning it into the pockets, otherwise the egg scrambles against the warm meat
• Rest the steak 5 to 10 minutes off the heat before slicing so the juices redistribute
• Slice on a steep bias against the grain for fork-tender pieces

Variations

• Swap the mushrooms for spinach and feta for a Greek lean
• Add minced garlic and a splash of Worcestershire to the stuffing for deeper savory notes
• Use butterflied skirt or hanger steak when flank is hard to find