Shake up your artichoke routine with this delicious stuffed flank steak recipe. It’s simple to make and a perfect low carb dinner recipe. This post is sponsored by Reese Specialty Foods.
Baked artichoke dip was kind of a big deal when I was growing up. We had an old family recipe that was extra delicious and we made it every Christmas. We only ever made it during the holidays and I am not really sure why. It became such a strong tradition that perhaps we felt it was sacrilege to make it at any other time. But oh that hot, creamy, artichoke studded dip was simply amazing. And turns out it makes a fabulous filling for stuffed flank steak!
I still have that recipe, handwritten on a note card. I haven’t made it in ages, and I wonder now why that is. But when I was asked to create a summer recipe for Reese artichoke hearts, it popped to mind instantly.
Artichoke dip, for me, is comfort food. It reminds me of being with family on a cold winter day, warm and cozy inside, digging into a feast. But Reese asked me to step outside my comfort food and do something a little different. Very well, then. What can I do that’s a bit different, that doesn’t just use artichokes in the standard ways? I mean, we know artichoke hearts make great dip, we know they are great in a salad, we know they are a fabulous appetizer. But what else?
It’s summer time and that means it’s grilling season. I spend most of my summer grilling out, since it simplifies the cooking and cleaning process tremendously. And there’s nothing quite like food cooked over a flame, so how could I work those artichokes into my grilling routine?
How to Make Stuffed Flank Steak
Stuffed flank steak was definitely the way to go. It’s actually quite easy to do, especially if you ask your butcher to butterfly the flank steak for you. All you need to do is lay it open like a book, add your stuffings and roll it up tightly, then secure it with a few pieces of kitchen twine. Then simply brown the rolled flank steak over medium high on your grill, and transfer it to indirect heat for 20 minutes or so until cooked through.
Chances are, if your fillings contain cheese, some of that will ooze out during the grilling process. But that just means it will be all the more satisfying when you dig in! I used my old artichoke dip recipe but I did make some changes. I used cream cheese instead of mayonnaise, as I wanted a thicker, more substantial filling. And I added some shredded mozzarella for maximum gooeyness. And of course, plenty of chopped artichoke hearts and garlic for maximum flavor.
This was a great way to showcase Reese artichoke hearts. They are tender and delicious and perfect for all your summer meals.
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Stuffed Flank Steak
- 6 ounces Reese quartered artichoke hearts
- 4 ounces cream cheese softened
- 1 cup shredded mozzarella
- 1 ounce Parmesan grated
- 2 garlic cloves minced
- Dash hot sauce
- Salt and pepper
- 1 ½ to 2 lbs flank steak butterflied
- Preheat the grill to medium high. If using a charcoal grill, prepare it for indirect heat.
- Chop the artichokes roughly and place in a medium bowl. Add the cream cheese, mozzarella, Parmesan, garlic, hot sauce, salt and pepper. Use a rubber spatula to combined well.
- Lay the flank steak open like a book on a work surface and sprinkle with salt and pepper. Spread the flank steak generously with the filling. (Depending on the size of your flank steak, you may not need all the filling. Bake the leftovers in a dish for a delicious dip).
- Roll the flank steak up tightly and tie with 3 to 4 pieces of kitchen twine. Place the roll on the grill over direct heat and brown on all sides, about 2 minutes per side. Then move the roll over indirect heat (if using a gas grill, turn off one element and set the roll over the this part). Place so that the seam of the roll is facing up (less cheese will leak out this way!)
- Let the flank steak continue to cook over indirect heat until cooked to your liking. About 125F to 135F on an instant read thermometer for medium rare. If your cheese is melting and leaking out too much, place the roll on a large piece of tin foil and continue to cook.
- Remove to a tray and tent with foil. Let rest 10 minutes. Slice and serve.
Many thanks to Reese for partnering with me to bring you this recipe.