We love how versatile flank steak is and this recipe is a showcase on how to turn this ordinary steak into something amazing.
We will be making a Stuffed Flank Steak smoked on a Traeger Ranger portable pellet grill. You can follow our recipe, or use some of the variations we share, and you will have a gourmet meal in about three hours.
Butterfly the Flank Steak
A regular flank steak is too thick to stuff so we need to butterfly it to make the surface area larger and the steak thinner.
Use a sharp boning knife and start slicing along the length of the steak to open it up like a book. Leave the last few inches of the steak unsliced as you do not want to slice the steak completely in half.
This is one of those jobs that requires a sharp knife so kit your blade with a knife sharpener before you get started. Butterflying the steak takes a little time and patience but you will be rewarded for your efforts.
Stuff the Flank Steak
Once you have opened up the flank steak it is time to decide on your stuffing ingredients. We went with thin sliced prosciutto, goat cheese, sun dried tomatoes, parsley and chopped walnuts.
You could also go with something vividly colorful and use diced red and yellow bell peppers along with fresh spinach leaves.
Another great combination is minced shallots, blue cheese and mushrooms.
You get the idea…you can put whatever you like in there!
The trick is to put the stuffing down as a thin layer that covers the surface of the flattened steak. This way when you roll it up it will look like a steak pinwheel.
If you just make a big pile of stuffing in the center of the meat then it won’t roll up very well and you will have a mess on your hands.
Roll and Truss the Flank Steak
After the stuffing has been added it is time to roll the steak up and truss it with twine.
Grab the steak at the top and form tight rolls as you work your way to the bottom. You want to roll the steak with the grain so that after it is cooked it can be sliced into pinwheels that are against the grain.
Once the steak has been rolled up take 5-6 pieces of twine and tie the meat into place. The more twine you use the better the meat will hold its shape.
Coat the surface of the stuffed flank steak with a little olive oil and season with salt and pepper. If you wanted more flavors then you could go with a fancier rub like Traeger’s Beef Rub of Traeger’s Chili Garlic Rub.
Smoke the Stuffed Flank Steak
We used our Traeger Ranger to smoke this stuffed flank steak but you can use your Pit Boss or any other pellet grill.
For this cook we were burning Traeger Gourmet Wood Pellets and had the Traeger Ranger running around 250F.
Let the steak smoke at 250F for 75-90 minutes until an internal temperature of 140F is reached.
Slice and Serve the Smoked Stuffed Flank Steak
Once the Smoked and Stuffed Flank steak reaches the target internal temperature take it off the Traeger and let it rest for 15 minutes before slicing.
Slice the steak against the grain into pinwheels that are a little over 1/2 inch thick.
If you have trouble getting pretty slices then either cut them a little thicker or chill the teak in the refrigerator for an hour to let things firm up. This would also be a good time to think about investing in a proper slicing knife that has a long blade with a granton edge.
Some ideas for side dishes to accompany the steak are:
Traeger Smoked Stuffed Flank Steak
- Traeger Ranger
- 1.5 lbs Flank Steak
- 1/4 cup Goat Cheese
- 2 strips Prosciutto
- 1/4 cup Diced Parsley
- 2 tbls Chopped Walnuts
- 2 tbls Sun Dried Tomatoes
- Salt and Pepper
- Start by butterflying the flank steak and opening it up like a book.
- Spread the stuffing ingredients in a thin layer across the meat.
- Roll the steak up, with the grain, and truss with at least five pieces of twine.
- Turn your Traeger to 250F and let preheat for 15 minutes.
- Smoke the stuffed flank steak for 75-90 minutes until an internal temperature of 140F is reached.
- Remove the steak from the grill and let rest for 15 minutes.
- Slice the steak into 1/2 inch pinwheels and serve with your favorite sides.