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Ultimate Grilled Stuffed Flank Steak


Flank steak stuffed and rolled into a pinwheel with ham, cheese and a flavor packed mix of ingredients. Guaranteed to wow your BBQ guests that are lucky enough to partake.













Trans-fat Free


1 cup bread crumbs
plain dry
2 ½ tablespoons capers
4 tablespoons parsley leaves
freshly chopped
7 ½ tablespoons olive oil
¾ cup roasted red bell peppers
2 cloves garlic
¼ teaspoon red pepper flakes
or more to taste
2 pounds beef, flank steak (london broil)
1 flank steak, trimmed of excess fat and frozen for 20 minutes
8 ounces ham
black forest, thinly sliced
salt and black pepper
to taste
8 ounces asiago cheese
sliced, or swiss, provolone, etc.


Place the steak in the freezer for 10 to 15 minutes to firm up.

Combine together the bread crumbs, roasted peppers, 2 tablespoons of oil, capers, parsley, garlic, red pepper flakes, and ½ teaspoon salt in a medium bowl. Set aside.

Add stuffing ingredients to a small bowl
The bread crumb stuffing mixed and ready for stuffing

Season the flank steak (salt and pepper).

Season the flank steak with salt and pepper
How to butterfly a flank steak

Butterfly the flank steak from the shorter side lengthwise. This takes some care to try and keep the upper and lower slice even. Work slowly bit by bit.

Almost there
Careful not to cut all the way through

Leave about ¾ before slicing all the way through to that the long length holds the two slice together firmly.

Open up the flank steak like a book.

Add a layer of the ham to one slice (one half).

Layer the inside with sliced ham
Add a layer of cheese on top of the ham

Then a layer of the cheese.

And then the bread crumb stuff made earlier. It will seem very full; use your hands to form and stuff the ingredients as best as you can.

Fold over the unstuffed slice as if closing a book, form with your hands to help keep the stuffing.

Now add that yummy seasoned bread crumb stuff
Fold in the stuffing with the other half of the flank steak

Starting on the open length of the steak, carefully roll up as tightly as possible. Try to keep the stuffing inside with the steak encompassing the contents.

Tightly roll the stuffed flank steak lengthwise
Shape to keep the stuffing inside

Use butcher's twine to tie the steak up tightly. It works best to tie up each end and work your way towards the center tying in about 1 inch intervals as needed.

Season the steak with salt and black pepper, brush with 2 tablespoons oil and cover tightly with plastic wrap.

Tie it up to keep integrity
Wrap it up tightly with plastic wrap

Twist the ends of the plastic wrap and form the stuffed steak into a uniformly shaped cylinder.

Refrigerate for up to 24 hours.

20 minutes before grilling remove the steak from the refrigerator and allow to warm up to take the chill off.

Pre-heat your grill for at least 10 minutes.

Sear the steak over direct heat, turning every few minutes until browned and grill all over.

Turn, grilling the entire outside
Ready to remove from the grill

Turn off one of the burners to create an area of the grill with indirect heat.

Place the steak over indirect heat and close the lid. Drizzle or brush with some olive oil.

Cover and cook for about 20 to 30 minutes. Use an instant-read thermometer to ensure a perfect medium-rare at 120 degrees F.

Remove the steak from the grill, cover with foil and allow to rest at least 5 minutes.

Let rest for 5 or 10 minutes and slice

Cut the twine with scissors and remove. Using a serrated knife, slice into thick pinwheel shaped slices.

Arrange on a platter for serving

Arrange on a platter and serve. Serves 8 but it's awfully tasty so probably only 4 to 6 depending on appetites.


* not incl. in nutrient facts

Add review




Alwine Gross

That looks delicious I will koock es soon

over 11 years ago


one question before I try: The ingredients call for "bread cubes", the directions refer to "bread crumbs" - which is it?

almost 11 years ago

Thanks for your comment. Just updated the recipe, it should be bread crumbs. Enjoy!


Thank you - Will try it soon - waiting for the weather to "Spring" up!


Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 62453% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 1174mg 49%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 109g
Vitamin A 19% Vitamin C 46%
Calcium 48% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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