Pepper-Stuffed Grilled Flank Steak

Be the first to rate & review!

Juicy flank steak wraps around tender peppers for a company-worthy dinner.

By
Elizabeth Mervosh
Elizabeth Mervosh
Elizabeth Mervosh

Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago.

Southern Living's editorial guidelines
Published on June 2, 2023
Southern Living Pepper-Stuffed Grilled Flank Steak on a cutting board to serve
Photo:

James Ransom, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Active Time:
50 mins
Total Time:
1 hr
Servings:
4

Flank steak is a great choice for casual summer grilling, but this rolled Pepper-Stuffed Grilled Flank steak is all dressed up for company! Flavorful roasted and pickled peppers, creamy provolone, and fresh basil team up to create a colorful filling that takes average flank steak to a delicious new level.

Don’t let its impressive looks fool you; this dish is super simple to make. Just use a sharp knife to slice the steak almost in half horizontally, then open it like a book. Layer on the fillings, then roll it, tie it tightly with butcher’s twine, and fire up the grill.

Ingredients

  • 1 (2-lb.) flank steak (3/4 inch thick), excess fat trimmed

  • 1 Tbsp. minced garlic (from 4 garlic cloves)

  • 2 1/2 tsp. kosher salt, divided

  • 1 tsp. black pepper, divided

  • 1/2 cup chopped fresh basil

  • 1 (12-oz.) jar roasted red bell peppers, drained, patted dry, and chopped (about 1 cup, such as Mt. Olive)

  • 1/2 cup seeded and chopped pickled hot or sweet cherry bell peppers

  • 4 sharp provolone cheese slices

  • 1 Tbsp. olive oil

Directions

  1. Preheat a gas grill to high (450°F to 500°F) on 1 side, or push hot coals to 1 side of a charcoal grill. To butterfly the steak, place steak on a cutting board with 1 long side facing you. Trim short edges as needed to form a rough rectangle. Press 1 hand flat on steak to steady it. Holding knife parallel to cutting board and starting on one short side, slice horizontally to within 3/4 inch of the opposite side. Open cut steak like a book.

  2. Sprinkle cut sides of steak evenly with garlic, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the black pepper. Top with basil, leaving a 1-inch border on all sides. Arrange bell peppers and cherry bell peppers evenly over basil, leaving a 1-inch border on all sides. Overlap cheese slices on top of peppers, leaving a 1-inch border on all sides. Roll up steak away from you into a tight cylinder.

  3. Tie cylinder crosswise at about 1 1/2-inch intervals starting from center and working out toward the ends using kitchen twine. Rub with oil. Sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon black pepper.

  4. Place steak on oiled grates over lit side of grill. Cook, uncovered, turning occasionally, until grill marks appear all over, about 10 minutes. Transfer to unlit side. Grill, covered, turning occasionally, until a thermometer inserted into thickest portion of steak registers 130°F to 135°F (medium-rare), 30 to 40 minutes, or to desired degree of doneness. Transfer steak to a clean cutting board. Let rest 10 minutes. Remove and discard kitchen twine. Cut crosswise into 8 slices.

Related Articles

Southern Living Grilled Flank Steak with Chimichurri served on two plates with tomato salad beside
Grilled Flank Steak
Southern Living Spice-Rubbed Flank Steak With Corn-Chile Relish on a platter to serve
Spice-Rubbed Flank Steak With Corn-Chile Relish
Southern Living Chile-Lime Steak Skewers With Coconut-Cilantro Sauce on a platter to serve with lime wedges
Chile-Lime Steak Skewers With Coconut-Cilantro Sauce
Southern Living Bourbon- and Cola-Glazed Steak Kebabs on a platter to serve with smashed cucumber salad beside
Bourbon- And Cola-Glazed Steak Kebabs
Southern Living Pan Seared Strip Steaks
Pan-Seared Strip Steaks
Southern Living Chicken Fried Steak with Cream Gravy on a plate to serve with broccoli
Chicken-Fried Steak With Cream Gravy
Steak Frites on a blue plate with mustard sauce in a bowl
Steak Frites
Southern Living Grilled Flank Steak with Chimichurri served on two plates with tomato salad beside
5 Flank Steak Recipes To Impress Any Night
Southern Living Smothered Steaks With Mushroom Sauce served over mashed potatoes with roasted cheddar broccoli
Smothered Steaks With Mushroom Sauce
Southern Living Steak Diane on a plate to serve with a baked potato and salad
Steak Diane
Southern Living Pan-Seared Rib-Eye with Mushroom-Hunter’s Sauce sliced on a platter to serve
Pan-Seared Rib-Eye With Mushroom-Hunter's Sauce
Beef Fajitas
Beef Fajitas
Southern Living Meatloaf Casserole in the dish to serve
Meatloaf Casserole
Pork Chops with Carolina Barbecue Sauce, Smoked Butter, and Braised Onions on a platter to serve
Pork Chops With Carolina Barbecue Sauce, Smoked Butter, And Braised Onions
cooked ribeye steaks on a cutting board - Southern Living
What's The Difference Between Sirloin And Rib-Eye Steaks? An Expert Explains
Slow Cooker Salisbury Steak
Slow-Cooker Salisbury Steak