Ahh, flank steak. Such an over-looked cut of beef. It has intense flavor, and when cooked right, can be incredibly tender and delicious. I have made fajitas with flank steak and was trying to decide what else could be done with it. It's such a flavorful cut of meat so I wanted to find other ways to use it. I really enjoy watching "The Bearded Butchers" on YouTube and saw a video for a flank steak roll that came up one day and just had to try it! (RECIPE BELOW!).
The flank steak roll was a major hit! We loved it so much that it has now become a staple at our house. The best part is that it isn't overly complicated to make once you get the hang of cutting and filling the steak. Plus, there aren't a ton of ingredients. You will need one flank steak, marinade, 8 oz. cream cheese, and your favorite veggies (such as peppers and onions). You will also need some butcher's twine. Here's how to do it:
As always, start with meat straight from a farmer. Look specifically for a flank steak that is close to 2 pounds. Once you have the steak, allow it to thaw about halfway. I typically place it in the fridge the night before I want to make it.
Once halfway thawed, you will butterfly the steak. Having the meat still slightly firm makes it easier to slice. Use a sharp knife to butterfly your steak. To do this, you will cut it in half on the long edge almost all the way to the opposite edge. Leave about 1/2 inch on the other side as to not cut it completely in half. Be careful not to cut a hole through the steak, but if you do it's not a huge deal. I cut a hole through once and just took my knife to cut deeper into the steak to have a flap to cover the hole.
This is a bit of a process since flank steak is already pretty thin, but just take your time :)
Next, you will place the butterflied steak into a marinade. You can use your favorite meat marinade or use the one in our recipe below. Allow the steak to marinate for 4-24 hours. Marinating is very important to have a tender flank steak at the end; plus it gives it SO much flavor!
After the steak has marinated for some time, it is time to get ready to make the roll. Lay the steak out flat with it folded open. Salt and pepper the steak to season. Next, spread about 8 oz. of softened cream cheese all over the steak. Leave about 1 inch around the edges. Lastly, spread your favorite thinly sliced veggies all over the steak. I prefer a couple bell peppers, a large onion, and a couple jalapeno peppers, but this is where you get to make it yours!
This next part is the trickiest and messiest for me, but I promise it is worth it! You will begin to roll the steak starting on the long edge. There will be veggies and cream cheese coming out the ends; that's ok! Take your time to roll from one side to the other. Once rolled up, I usually have someone help me tie the steak into place with butcher's twine. Use about 10-12 pieces of twine spread from one end to the other to keep everything in place. Cut the extra ends off of each knot so they won't burn. It will look messy and is by no means meant to be perfect :). Tie the strings fairly tight but not too tight so they don't cut the meat.
This is my steak AFTER cooking, but you can kind of see the placement of the strings. Once you are finished tying the strings and securing everything into place, it is time to place the beast on a preheated grill. You want the grill to be pretty hot so you can sear the roll on all sides. Some veggies and cream cheese will ooze out during cooking too, but no worries. I use the tongs to snatch the veggies off the grill for a little appetizer :) Sear the steak on each side, turning as you go to get nice color all around.
Once seared and browned, you will take the steak off of the grill on place it onto a pan. The steak will continue to cook in a 350 degree oven for about 20 minutes. After about 15 minutes, check the temp of the steak with a meat thermometer. You are aiming for about 245 degrees. The steak will continue to cook while it rests. Flank steak can also get very tough if over-cooked, so watch the temp closely. Once the steak reaches 145 degrees, take it out of the oven to rest for 10 minutes.
After resting for 10 minutes, it is FINALLY time to start slicing. You deserve it at this point ;)
I simply slice between the strings so each slice is about an inch and a half thick.
There ya go! Fork tender, cheesy, melt in your mouth goodness!
The flank steak roll is definitely a show stopper meant to please. It is great for when you have guests over or you are simply wanting to grill something over the top!
Here is the recipe so you can enjoy it just as much:
Feel free to download/print the recipe, or pick one up here at the farm store! We have flank steak on hand all the time for whenever the craving comes up :) We are open DAILY on a call-ahead basis. Simply call or text 715-214-5220 to get yours!
I highly suggest watching the video by The Bearded Butchers that I linked below. They go through the whole process of making the flank roll. It made it so much easier to see it done before I made it myself. Just a heads up though...they make it look so much easier than it was for me. No matter how messy it gets, though, I promise it is worth it when you dig in :)
Enjoy!
~Spring Creek Meats