Slices of grilled steak with cherry tomatoes on a white plate, sitting on a wood table.

Stuffed Flank Steak with Blistered Cherry Tomatoes

Name: Stuffed Flank Steak with Blistered Cherry Tomatoes Recipe
Prep time: 2 h
Cook time: 1 h
Yield: 4 Servings
Cuisine: Beef
Ingredients: For the Stuffed Flank Steak:; 2 lbs Flank Steak; 6 slices Provolone Cheese; 1 cup Yellow Onions, small dice; 5 cloves Garlic, minced; 3/4 cup Mushrooms, finely diced; 1 cup Packed down of Package Frozen Spinach, defrosted, drained well; 1/4 cup Roasted Red Peppers, finely diced; 1/2 cup Italian Seasoning Bread Crumbs; 1 Egg, whisked; 2 tbsp Pine Nuts; 1/2 tsp Oregano, dried; 1/2 tsp Basil, dried; 1/2 tsp Kosher Salt; 1/2 tsp Black Pepper; 2 tbsp Olive Oil; For the Blistered Cherry Tomatoes:; 2 pt Heirloom Cherry Tomatoes; 2 tbsp Evoo; 1 lg Shallot, finely sliced; 4 cloves Garlic, finely sliced; 2 tbsp Balsamic Glaze; Salt, to taste; Pepper, to taste; Additional Items:; Sauté Pan; Large Bowl; Cooking Twine; Disposable Aluminum Tray; Instant-read Thermometer

Courtesy of Bull Outdoor Products

Makes: 4-6 servings
Prep Time: 20 - 40 minutes
Cook Time: 50 - 60 minutes

Ingredients:

For the Stuffed Flank Steak:

Flank Steak
Provolone Cheese
Yellow Onions, small dice
Garlic, minced
Mushrooms, finely diced
Packed down of Package Frozen Spinach, defrosted, drained well
Roasted Red Peppers, finely diced
Italian Seasoning Bread Crumbs
Egg, whisked
Pine Nuts
Oregano, dried
Basil, dried
Kosher Salt
Black Pepper
Olive Oil

For the Blistered Cherry Tomatoes:

Heirloom Cherry Tomatoes
Evoo
Shallot, finely sliced
Garlic, finely sliced
Balsamic Glaze
Salt, to taste
Pepper, to taste

Additional Items:

• Sauté Pan
• Large Bowl
• Cooking Twine
• Disposable Aluminum Tray
• Instant-read Thermometer
• Rotisserie
• Aluminum Foil
• Cast Iron Skillet

Directions:

For the stuffed flank steak: In a sauté pan over medium-high heat, add the olive oil and sauté the onions, garlic and mushrooms for about 5 minutes. Once done, set aside to cool down.
In a large bowl, place the drained spinach, diced roasted red peppers, pine nuts, and the sautéed mix from above. Mix well.
Next add the egg, breadcrumbs and seasoning. Mix well, incorporating all the ingredients.
Butterfly the flank steak and season the inside with salt and pepper well.
Spread the mixture, pressing down the stuffing so that it is about 1 inch from the border all the way around the butterflied steak.
Lay the provolone cheese down on top of the mixture, leaving about 1 in. from the border.
Take the edge closest to you, and roll the steak up, rolling away from your body.
Take the twine and tie the roast every 1 1/2 - 2 in.
Salt and pepper the outside of the roast, and it is ready to place onto the spit.
On the grill, remove the two center grill grates directly under the roast. Use a disposable aluminum tray under to catch the drippings. Place the flank roast on the rotisserie spit and place onto the rotisserie motor.
Turn the rotisserie motor on and turn the rotisserie burner knob to low heat.
For additional heat, turn the two outside burner knobs with the grill grates above to low. Close the lid and get the temperature to set around 350-360°F.
Depending on the size of the roast, check for doneness after 40 minutes of cooking without lifting the lid. The internal temp for medium rare will read 140°F.
Once done, turn the rotisserie motor off, all the burners off, and using heat resistant gloves, carefully remove the spit and roast. Place the roast onto a platter and cover it with foil and allow to sit for another 15 minutes to finish cooking.
For the blistered cherry tomatoes: While the roast is resting, place a cast iron skillet pan on the side burner and preheat on high for 5 minutes. Add the olive oil, garlic, shallots and sauté for one minute.
Add the cherry tomatoes to the skillet and cook for a couple minutes without turning, until they start to blister.
Lightly stir and cook for another minute or two.
To serve, remove the twine, slice the roast into 1 inch slices and serve along with the blistered cherry tomatoes and top with a balsamic glaze.