Best 2 Herb Stuffed Grilled Flank Steak Recipes

**Savor the Succulent Flavors of Herb-Stuffed Grilled Flank Steak: A Culinary Journey of Delights**

Indulge in a culinary adventure with our herb-stuffed grilled flank steak, a tantalizing dish that combines the rich, bold flavors of flank steak with a vibrant blend of aromatic herbs. This delectable entrée is a symphony of taste and texture, showcasing the tender chewiness of flank steak, expertly complemented by a savory stuffing of aromatic herbs, garlic, and tangy lemon zest. Grilled to perfection, the steak exudes a smoky, charred exterior while maintaining a tender, juicy interior, creating a harmonious balance that will tantalize your taste buds. Accompanied by a trio of delectable sauces – chimichurri, horseradish cream, and salsa verde – this dish promises an explosion of flavors that will leave you craving more.

Let's cook with our recipes!

HERB-STUFFED GRILLED FLANK STEAK

Herb-Stuffed Grilled Flank Steak image

Marinated, stuffed and grilled, this steak is a special dinner for six.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h50m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons dry red wine
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon beef-flavor instant bouillon
1 large clove garlic, minced
1 beef flank steak (2 lb)
3 tablespoons olive oil
1/4 cup finely chopped onion (1/2 medium)
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons Progresso™ plain bread crumbs
1 teaspoon grated lemon peel

Steps:

In large, shallow nonmetal dish or resealable food-storage plastic bag, mix all marinade ingredients. Make pocket in side of flank steak by cutting lengthwise almost but not completely through opposite side. Add steak to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
In 8-inch skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally, until tender. Stir in garlic and parsley; cook and stir 1 minute. Add bread crumbs and lemon peel; cook and stir 1 minute. Remove from heat.
Heat grill. Remove steak from marinade; discard marinade. Fill pocket in steak with stuffing. Secure opening with toothpicks.
Place steak on gas grill over medium heat; cover grill. Cook 12 to 20 minutes, turning once, until steak is desired doneness. Cut steak across grain into 1/2-inch-thick slices.

Nutrition Facts : Calories 320, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 1/2 g

GRILLED FLANK STEAK WITH OLIVE AND HERB SAUCE

Grilled Flank Steak with Olive and Herb Sauce image

This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 1h35m

Number Of Ingredients 6

Ingredients

2 flank steaks (3 1/2 to 4 pounds total)
2 tablespoons plus 2/3 cup extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups)
1/2 cup chopped peperoncini, plus 1/3 cup reserved juice
2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)

Steps:

Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.

Tips:

To save time, use a store-bought flank steak marinade. Be sure to choose one that complements the herbs in the stuffing.
If you don't have a meat mallet, use a rolling pin to pound the flank steak until it is about 1/4-inch thick.
To make the herb stuffing, use a variety of fresh herbs, such as parsley, cilantro, basil, and thyme. You can also add other ingredients to the stuffing, such as bread crumbs, grated Parmesan cheese, or chopped nuts.
Be careful not to overcook the flank steak. It should be cooked to medium-rare or medium, otherwise it will become tough.
Let the flank steak rest for a few minutes before slicing it. This will help the juices redistribute and make the steak more tender.

Conclusion:

Herb-stuffed grilled flank steak is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful marinade, tender meat, and savory stuffing, this steak is sure to be a hit with everyone at your table. So next time you're looking for a grilled steak recipe, give this one a try. You won't be disappointed!