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Italian Stuffed Flank Steak

by | Published Oct 27, 2021 | Last updated Nov 1, 2021 | 0 comments

Prep Time15 minsCook Time15 minsTotal Time30 minsYields4 Servings
Chef Jody from recteq brings us this divine Italian Stuffed Flank Steak. Make your guests think you worked really hard in these few quick easy steps.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 571
% Daily Value *
Total Fat 32g50%
Saturated Fat 11g56%
Trans Fat 0g
Cholesterol 195mg65%
Sodium 1383mg58%
Potassium 52mg2%
Total Carbohydrate 6g2%
Dietary Fiber 1g4%
Sugars 1g
Protein 63g126%

Vitamin A 23%
Vitamin C 6%
Calcium 87%
Iron 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



Burning the Ultimate Blend pellets, pre-heat recteq to 475°F with the flat side of the Grill Grate sear kit facing up, on the righthand side of the grill.


Place flank steak on a flat, sturdy surface. Cover flank steak with a gallon zip-top bag or a sheet of clear wrap.


Using a meat mallet or tenderizer, pound flank steak out on both sides until flank is even and flat throughout.


Rub flank on both side with EVOO and season both sides with Colden’s rub.


Spread evenly over 2/3 of the meat in this order: Lemon zest, garlic, onions, parsley, and parmesan.


Roll the flank steak tightly, starting with the filling side, and secure with butcher’s twine.


Place on grill and sear on all sides, until the internal temperature reaches 135°F.


Remove from grill and let the flank steak rest for 10 minutes, then slice across the grain. Remove the twine, then serve.


 2.50 lbs flank steak
  cup parmesan cheese, shaved
 2 tbsp lemon zest
  cup parsley, minced
 ¼ cup fresh garlic, sliced
 ½ white onion, julienned
 2 tbsp Extra Virgin Olive Oil


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