Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese Recipe

J. Kenji Lopez-Alt

Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chiles and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred.

Read more details on the rolling and stuffing process here!

Why this recipe works:

  • 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.

Recipe Facts



Active: 45 mins
Total: 60 mins
Serves: 4 to 6 servings

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  • 3 whole poblano or Hatch chiles

  • 1 tablespoon ancho chile 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


  1. Place chiles 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 chiles and discard skin. Open chiles flat and remove seeds and stems. Lay flattened chiles between two layers of paper towels and press gently to remove excess moisture. Set aside.

  2. Combine chile 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.

  3. 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.

  4. Rub chile paste into exposed surface of steak. Layer with flattened chiles and pepper jack cheese, leaving a 1-inch border at the top and the bottom.

  5. 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.

  6. 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.

  7. 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 grill 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.

  8. Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add pinwheels and cook without moving until well browned on first side, about 3 minutes. Flip pinwheels and continue cooking until second side is browned and an instant read thermometer registers 120°F for medium-rare or 130°F for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes. Serve.


This steak can also be prepared indoors. See Step 8 for pan-frying instructions.

Special Equipment

Butcher's twine, wooden skewers, grill

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Nutrition Facts (per serving)
361 Calories
18g Fat
4g Carbs
45g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 361
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 42%
Cholesterol 129mg 43%
Sodium 615mg 27%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 45g
Vitamin C 9mg 46%
Calcium 187mg 14%
Iron 3mg 18%
Potassium 622mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)