Smoked Stuffed Flank Steak
Smoked flank steak stuffed with mushrooms, onions, spinach, roasted red peppers, and Pepper Jack cheese. The recipe will have people begging for more! The smokiness of the meat along with all of the flavors the ingredients bring together is just fantastic.
- 1 Flank Steak
- 1 Bunch Fresh Spinach
- 1 Red Pepper
- 8 ounces Mushrooms
- 1 Large Red Onion
- 2 teaspoons Salt
- 2 teaspoons Ground Black Pepper
- 2 tablespoons Garlic Powder
- 4 Slices of Pepper Jack Cheese
Roast the red pepper on a hot grill for about 10 minutes. Remove and let steam in a plastic sandwich bag. With the pepper still in the bag, rub the edges to remove the outer skin. Remove pepper from bag, slice and set aside.
Cut the stems off off the spinach, slice the mushrooms and onion, and sauté until the spinach starts to wilt. Remove from heat, add in the red pepper, mix and set aside.
Butterfly the flank steak in the direction of the grain. Careful not to cut all the way through. The flank should open like a book when complete.
Season with salt, pepper, and garlic powder.
Layer with slices of Pepper Jack cheese, and add the pepper, onions, mushroom, spinach mixture evenly across the flank leaving about a one inch gap around the edges.
Carefully roll the flank steak into a log shape, and tie with butchers twine in multiple places across the meat.
Place in a preheated smoker 235F, until the internal temperature reaches 120F. Aprrox. 45 minutes.
Remove from the smoker and let it rest for 5-10 minutes.
Sear all sides for 1-2 minutes on a hot grill.
Remove the butchers twine, slice and enjoy!