Why this recipe works:
Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred.
- Butterflying the flank steak allows you to stuff it more easily. Butterflying with the grain ensures that the steak will be sliced against the grain into serving portions.
- Securing the rolled flank steak with a combination of butcher's twine and wooden skewers helps them hold together as they cook on the grill.
- We cook the steaks first over a hot fire to help the cheese and fillings build up a crust that will prevent them from leaking out when we then transfer the steaks to the cooler side of the grill to finish cooking, freeing up the hot side for vegetable sides.
Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese
About This Recipe
|Yield:||Serves 4 to 6|
|Active time:||45 minutes|
|Total time:||1 hour|
|Special equipment:||Butcher's twine, wooden skewers, grill|
|This recipe appears in:||The Food Lab: How to Make Grilled Stuffed Flank Steak Pinwheels Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese|
- 3 whole Poblano or Hatch chilies
- 1 tablespoon ancho chili powder
- 1/2 teaspoon ground cumin
- 3 cloves garlic, minced (about 1 tablespoon)
- Kosher salt and freshly ground black pepper
- 1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
- 4 ounces thinly sliced pepper jack cheese
Place chilies directly over the flame of a gas burner or on a foil-lined rimmed baking sheet under a broiler preheated to high heat. Cook, turning occasionally, until charred and blackened over every surface. Wrap in aluminum foil and let rest for 10 minutes. Remove from foil and carefully peel chilies and discard skin. Open chilies flat and remove seeds and stems. Lay flattened chilies between two layers of paper towels and press gently to remove excess moisture. Set aside.
Combine chili powder, cumin, garlic, 2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl and mix with fingers to form a paste. Set aside.
Lay steak on a cutting board with grain running parallel to the edge of the counter. Trim left and right edges to form a clean rectangle and reserve scraps for another use. Hold steak flat with your non-knife hand and, with a sharp boning knife, carefully butterfly the steak, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and flatten the seam gently with your hand to form a large perfect rectangle.
Rub chili paste into exposed surface of steak. Layer with flattened chilies and pepper jack cheese, leaving a 1-inch border at the top and the bottom.
Carefully roll the steak away from you (the grain should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer. Transfer to cooler side of grill, cover, and cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium. Transfer to a platter, let rest for five minutes, and serve.