Pepper-Stuffed Grilled Flank Steak Recipe

Pepper-Stuffed Grilled Flank Steak has become a staple in our summer grilling rotation, and for good reason. From the first time I experimented with this recipe, it was an instant hit. The vibrant flavors of the roasted peppers meld perfectly with the rich, savory flank steak, creating a dish that’s both impressive and surprisingly easy to make. My family, especially my teenagers who can be quite picky, absolutely devour it. The smoky char from the grill, combined with the juicy, tender steak and the sweet, slightly spicy peppers, makes for a truly unforgettable meal. It’s the kind of dish that gets requested again and again, and I’m always happy to oblige because it’s as much a joy to cook as it is to eat. Whether you’re hosting a backyard barbecue or just looking for a delicious weeknight dinner, this Pepper-Stuffed Grilled Flank Steak is guaranteed to be a crowd-pleaser.

Ingredients

To create this flavor-packed Pepper-Stuffed Grilled Flank Steak, you’ll need a selection of fresh, high-quality ingredients. The quality of your ingredients will directly impact the final taste of the dish, so it’s worth choosing the best you can find. Here’s a comprehensive list of everything you’ll need:

• For the Flank Steak:
  • 1 large flank steak (approximately 2-2.5 pounds), trimmed of excess fat
  • 2 tablespoons olive oil, extra virgin
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper, to taste
• For the Pepper Stuffing:
  • 3 large bell peppers (a mix of colors like red, yellow, and orange for visual appeal and varied flavor)
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons olive oil, extra virgin
  • 2 cloves garlic, minced
  • 1/2 cup crumbled feta cheese (optional, for a creamy, salty element)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • Salt and freshly ground black pepper, to taste
• Optional Garnishes:
  • Fresh parsley or basil sprigs
  • Extra feta cheese
  • Balsamic glaze

Detailed Ingredient Breakdown and Why They Matter:

• Flank Steak: Flank steak is a lean and flavorful cut of beef that’s perfect for grilling. Its long muscle fibers make it ideal for stuffing and rolling. When selecting your flank steak, look for a piece that is uniformly thick to ensure even cooking. Trimming excess fat is important to prevent flare-ups on the grill and to enhance the overall tenderness of the steak.
• Olive Oil (Extra Virgin): Extra virgin olive oil is crucial for both the marinade and the pepper stuffing. Its rich flavor and high smoke point make it perfect for grilling and sautéing. It also helps to tenderize the steak and adds a layer of richness to the peppers.
• Balsamic Vinegar: Balsamic vinegar adds a touch of sweetness and acidity to the marinade, balancing the savory flavors of the steak and enhancing its tenderness. The slight tanginess complements the richness of the beef and the sweetness of the peppers.
• Garlic: Freshly minced garlic is essential for both the marinade and the stuffing. It provides a pungent, aromatic base that elevates the overall flavor profile of the dish. Minced garlic releases its oils and flavors more effectively than garlic powder.
• Dried Oregano and Thyme: These Mediterranean herbs bring an earthy, savory depth to the marinade. Oregano has a slightly peppery and robust flavor, while thyme is more delicate and slightly minty. Together, they create a classic and complementary herb blend for beef.
• Red Pepper Flakes (Optional): For those who enjoy a bit of heat, red pepper flakes add a subtle kick to the marinade. They provide a pleasant warmth without overpowering the other flavors. If you prefer a milder dish, you can easily omit them.
• Salt and Freshly Ground Black Pepper: These are fundamental seasonings that enhance all the other flavors in the dish. Freshly ground black pepper has a more complex and aromatic flavor than pre-ground pepper. Salt is crucial for drawing out moisture and tenderizing the steak, as well as seasoning both the steak and the peppers.
• Bell Peppers (Mixed Colors): Using a mix of red, yellow, and orange bell peppers is not just for visual appeal. Each color offers a slightly different flavor profile. Red peppers are the sweetest, followed by orange, then yellow. This combination provides a balanced sweetness and complexity to the stuffing. Choose firm, heavy peppers with smooth, shiny skins.
• Yellow Onion: Yellow onion provides a foundational savory flavor to the pepper stuffing. When sautéed, it becomes sweet and caramelized, adding depth and richness to the mixture. Thinly slicing the onion ensures it cooks evenly and integrates well with the peppers.
• Feta Cheese (Optional): Feta cheese adds a creamy, salty, and tangy element to the pepper stuffing. Its crumbly texture and distinctive flavor complement the sweetness of the peppers and the richness of the steak. If you prefer a dairy-free option, you can omit the feta or substitute with a plant-based feta alternative.
• Fresh Parsley and Basil: Fresh herbs are essential for adding brightness and freshness to the pepper stuffing. Parsley offers a clean, slightly peppery flavor, while basil brings a sweet, aromatic, and slightly minty note. Chopping them fresh just before adding them to the stuffing maximizes their flavor and aroma.

By carefully selecting these ingredients and understanding their role in the recipe, you’re well on your way to creating a truly exceptional Pepper-Stuffed Grilled Flank Steak.

Instructions

Now that you have all your ingredients prepped and ready, let’s walk through the step-by-step instructions for creating this delicious Pepper-Stuffed Grilled Flank Steak. Follow these directions carefully to ensure perfect results every time.

Step 1: Prepare the Marinade and Marinate the Flank Steak

1. Combine Marinade Ingredients: In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, red pepper flakes (if using), salt, and freshly ground black pepper. Ensure all ingredients are well combined.
2. Prepare the Flank Steak: Place the flank steak on a large cutting board. If your flank steak is particularly thick, you can butterfly it to make it easier to roll. To butterfly, carefully slice horizontally through the steak, starting from one long side and cutting almost all the way through, like opening a book. This will create a thinner, more even surface for stuffing.
3. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated on all sides. If using a plastic bag, seal it and massage the marinade into the steak. If using a dish, turn the steak several times to coat it well.
4. Refrigerate: Marinate the flank steak in the refrigerator for at least 2 hours, or ideally, for 4-6 hours. For even more flavor, you can marinate it overnight, but be mindful that prolonged marinating in vinegar can sometimes slightly alter the texture of the meat.

Step 2: Prepare the Pepper Stuffing

1. Preheat Oven (Optional Pre-Roasting): For a deeper, sweeter flavor in your peppers, you can pre-roast them. Preheat your oven to 400°F (200°C).
2. Prepare the Peppers and Onions: While the steak is marinating, prepare the pepper stuffing. Wash the bell peppers thoroughly. Cut each bell pepper in half lengthwise, from stem to tip. Remove the seeds and membranes. Thinly slice the yellow onion.
3. Roast Peppers and Onions (Optional): If pre-roasting, place the pepper halves and sliced onion on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the peppers are slightly softened and beginning to caramelize. Remove from the oven and let them cool slightly. If skipping pre-roasting, you can proceed directly to sautéing the peppers and onions in the next step.
4. Sauté Peppers and Onions (Alternative to Roasting or to further soften roasted peppers): If not pre-roasting, or if you prefer a softer pepper texture, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and cook for 5-7 minutes, until softened and translucent. Add the halved bell peppers (cut into strips if not pre-roasted) and minced garlic to the skillet. Sauté for another 8-10 minutes, or until the peppers are tender-crisp and slightly softened. Season with salt and pepper to taste.
5. Combine Stuffing Ingredients: Remove the skillet from the heat. Stir in the crumbled feta cheese (if using), chopped fresh parsley, and chopped fresh basil. Mix well to combine all the ingredients. Taste and adjust seasoning as needed.

Step 3: Stuff and Roll the Flank Steak

1. Remove Steak from Marinade: Take the marinated flank steak out of the refrigerator and remove it from the marinade. Discard the marinade. Pat the steak dry with paper towels. This will help achieve a better sear on the grill.
2. Lay Out Steak and Add Stuffing: Lay the flank steak flat on a cutting board, with the inside (if butterflied) or one side facing up. Spread the prepared pepper stuffing evenly over the surface of the steak, leaving about a 1-inch border around the edges to prevent the stuffing from spilling out during rolling.
3. Roll the Steak: Starting from one of the short ends, tightly roll up the flank steak, like you would a jelly roll, encasing the pepper stuffing inside.
4. Secure the Roll: Use kitchen twine to tie the rolled flank steak at approximately 2-inch intervals. This will help the steak hold its shape during grilling and ensure even cooking. You can use butcher’s knots or simple loops to secure the twine.

Step 4: Grill the Stuffed Flank Steak

1. Preheat Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
2. Grill the Steak: Carefully place the stuffed and rolled flank steak onto the preheated grill. Grill for approximately 20-30 minutes, turning occasionally to ensure even cooking and charring on all sides. The exact grilling time will depend on the thickness of your steak and the desired level of doneness.
3. Check for Doneness: To check for doneness, use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the stuffing. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Remember that the internal temperature will continue to rise slightly as the steak rests.
4. Rest the Steak: Once the steak reaches your desired temperature, remove it from the grill and place it on a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.

Step 5: Slice and Serve

1. Remove Twine: After the steak has rested, carefully remove the kitchen twine using kitchen shears or a knife.
2. Slice the Steak: Using a sharp carving knife, slice the stuffed flank steak against the grain into 1-inch thick slices. Slicing against the grain is crucial for tenderness, as it cuts through the long muscle fibers of the flank steak.
3. Serve and Garnish: Arrange the sliced Pepper-Stuffed Grilled Flank Steak on a serving platter. Garnish with fresh parsley or basil sprigs, extra crumbled feta cheese (if desired), and a drizzle of balsamic glaze (optional). Serve immediately and enjoy!

Following these detailed instructions will guide you through each step of creating this impressive and flavorful Pepper-Stuffed Grilled Flank Steak. Enjoy the process and the delicious results!

Nutrition Facts

This Pepper-Stuffed Grilled Flank Steak is not only delicious but also offers a good balance of protein and vegetables. Here’s an estimated nutritional breakdown. Please note that these values are approximate and can vary based on specific ingredient brands, portion sizes, and cooking methods.

• Servings: Approximately 6-8 servings
• Calories Per Serving (Estimated): 450-550 calories

Approximate Nutritional Information Per Serving (Based on 6 Servings):

• Protein: 40-45 grams
• Fat: 25-35 grams (varies depending on fat trimming and olive oil used)
  • Saturated Fat: 8-12 grams (varies depending on fat content of steak and feta)
  • Monounsaturated Fat: 12-16 grams (from olive oil and steak)
  • Polyunsaturated Fat: 2-4 grams (from olive oil and steak)
• Cholesterol: 120-150 mg
• Sodium: 400-600 mg (varies depending on salt added and feta cheese)
• Carbohydrates: 10-15 grams (primarily from bell peppers and onions)
  • Fiber: 3-4 grams
  • Sugar: 5-7 grams (natural sugars from peppers and onions)

Key Nutritional Highlights:

• High in Protein: Flank steak is an excellent source of lean protein, essential for muscle building and repair, as well as overall satiety.
• Good Source of Vitamins and Minerals: Bell peppers are packed with vitamins, especially vitamin C and vitamin A. They also provide antioxidants. Onions offer vitamins, minerals, and fiber.
• Healthy Fats: Olive oil provides heart-healthy monounsaturated fats. While flank steak contains saturated fat, choosing leaner cuts and trimming excess fat can help manage saturated fat intake.
• Lower in Carbohydrates: Compared to many steak dishes served with potatoes or grains, this recipe is relatively lower in carbohydrates, making it a good option for those watching their carb intake.

Important Note: These nutritional values are estimates. For more precise information, you can use a nutrition calculator app or website, inputting the specific brands and quantities of ingredients you use. Serving sizes can also significantly impact calorie and nutrient intake. Adjust portion sizes to meet your individual dietary needs and goals. If you have specific dietary concerns or restrictions, consult with a registered dietitian or nutritionist for personalized advice.

Preparation Time

Planning your cooking schedule is essential for a smooth and enjoyable cooking experience. Here’s a breakdown of the preparation time for this Pepper-Stuffed Grilled Flank Steak recipe:

• Prep Time: 45 minutes (This includes chopping vegetables, mincing garlic, making the marinade, and preparing the stuffing.)
• Marinating Time: Minimum 2 hours, ideally 4-6 hours (or overnight for maximum flavor)
• Cooking Time: 20-30 minutes (Grilling time, depending on steak thickness and desired doneness)
• Resting Time: 10-15 minutes (Essential for juicy and tender steak)

Total Time (Excluding Marinating): Approximately 1 hour 15 minutes – 1 hour 30 minutes

Time Management Tips:

• Marinate Ahead: Marinating the flank steak can be done well in advance. You can prepare the marinade and place the steak in it the night before you plan to grill. This step requires minimal active time and maximizes flavor development.
• Prepare Stuffing While Marinating: While the steak is marinating, you can prepare the pepper stuffing. Chop the vegetables, sauté them, and combine them with the herbs and feta. This optimizes your time in the kitchen.
• Pre-Roast Peppers in Advance (Optional): If you choose to pre-roast the peppers, you can do this a day ahead as well. Roasted peppers can be stored in the refrigerator and reheated or used cold in the stuffing.
• Grill During Peak Mealtime: The actual grilling time is relatively short, making this recipe ideal for cooking during the busiest part of meal preparation. Grilling adds minimal cleanup compared to oven roasting.
• Resting is Passive Time: Remember that the resting time is passive. While the steak is resting, you can prepare side dishes, set the table, or relax.

Example Timeline for a Dinner Party (Assuming 6 PM Dinner):

• Morning/Afternoon: Marinate flank steak (start in the morning or early afternoon). Prepare pepper stuffing (can be done in the afternoon).
• 5:00 PM: Preheat grill.
• 5:15 PM: Stuff and roll flank steak, secure with twine.
• 5:30 PM: Begin grilling flank steak.
• 5:50-6:00 PM: Check steak for doneness. Remove from grill and rest.
• 6:00-6:10 PM: Slice steak and serve.

By breaking down the preparation time and planning your steps, you can efficiently manage your time in the kitchen and ensure a stress-free cooking experience, especially when preparing this dish for guests or a special occasion.

How to Serve

Pepper-Stuffed Grilled Flank Steak is a versatile dish that pairs well with a variety of side dishes and accompaniments. Here are some delicious serving suggestions to create a complete and satisfying meal:

Classic Side Dish Pairings:

• Grilled Vegetables:
  • Asparagus: Grill asparagus spears alongside the steak for a simple and healthy side. Drizzle with olive oil, salt, and pepper before grilling.
  • Corn on the Cob: Grilled corn on the cob is a quintessential summer side. Brush with butter or olive oil and grill until kernels are tender and slightly charred.
  • Zucchini and Summer Squash: Slice zucchini and summer squash lengthwise, brush with olive oil and herbs, and grill until tender and marked with grill lines.
• Salads:
  • Caprese Salad: The fresh flavors of tomatoes, mozzarella, and basil in a Caprese salad provide a light and refreshing contrast to the rich steak.
  • Greek Salad: A traditional Greek salad with cucumbers, tomatoes, olives, feta cheese, and a tangy vinaigrette complements the Mediterranean flavors of the stuffed flank steak.
  • Mixed Green Salad with Balsamic Vinaigrette: A simple mixed green salad with a light balsamic vinaigrette offers a palate-cleansing side.
• Starchy Sides:
  • Roasted Potatoes: Roasted potatoes, whether classic roasted potatoes with herbs or roasted sweet potatoes, provide a hearty and comforting side.
  • Garlic Mashed Potatoes: Creamy garlic mashed potatoes are a classic pairing with steak, offering a luxurious and satisfying side dish.
  • Quinoa or Couscous: For a lighter grain option, serve with fluffy quinoa or couscous, perhaps tossed with herbs and a lemon vinaigrette.

Sauces and Toppings:

• Chimichurri Sauce: A vibrant chimichurri sauce, made with parsley, cilantro, garlic, olive oil, and vinegar, adds a fresh and herbaceous kick to the steak.
• Balsamic Glaze: A drizzle of balsamic glaze enhances the sweetness and tanginess of the balsamic vinegar in the marinade and provides a beautiful visual garnish.
• Gremolata: A gremolata, a simple Italian condiment made with lemon zest, parsley, and garlic, adds a bright and zesty finish to the steak.
• Garlic Herb Butter: A pat of garlic herb butter melting over the hot sliced steak adds richness and flavor.

Serving Style Suggestions:

• Family Style Platter: Arrange the sliced Pepper-Stuffed Grilled Flank Steak on a large platter surrounded by grilled vegetables and side dishes. This encourages sharing and creates a visually appealing presentation.
• Individual Plates: For a more formal setting, plate individual servings of sliced steak alongside chosen side dishes. Garnish each plate attractively.
• Taco or Fajita Style: Slice the steak into thinner strips and serve with warm tortillas, salsa, guacamole, sour cream, and other taco or fajita toppings for a fun and interactive meal.
• Steak Salad: Slice the steak and arrange it over a bed of mixed greens with your favorite salad toppings and dressing for a hearty and satisfying steak salad.

Beverage Pairings:

• Red Wine: A medium-bodied red wine like Cabernet Sauvignon, Merlot, or Chianti pairs beautifully with the rich flavors of flank steak and roasted peppers.
• Rosé Wine: A dry rosé wine is a refreshing and versatile option, especially for summer grilling.
• Craft Beer: A hoppy IPA or a robust amber ale can complement the smoky flavors of grilled steak and the savory stuffing.
• Iced Tea or Lemonade: For non-alcoholic options, iced tea or homemade lemonade are refreshing choices, especially on a warm day.

By considering these serving suggestions, you can create a well-rounded and delicious meal centered around your Pepper-Stuffed Grilled Flank Steak, ensuring a memorable dining experience for yourself and your guests.

Additional Tips for Perfect Pepper-Stuffed Grilled Flank Steak

To elevate your Pepper-Stuffed Grilled Flank Steak from good to outstanding, here are five additional tips that can make a significant difference in flavor and texture:

1. Don’t Skimp on Marinating Time: While the minimum marinating time is 2 hours, allowing the flank steak to marinate for 4-6 hours, or even overnight, will significantly enhance its flavor and tenderness. The longer marinating time allows the balsamic vinegar and herbs to penetrate deeper into the meat fibers, resulting in a more flavorful and juicy steak. If marinating overnight, be sure to use a marinade that is not overly acidic, as excessive acid can sometimes make the meat texture slightly mushy. The balsamic vinegar in this recipe is balanced and suitable for longer marinating times.
2. Butterfly for Even Thickness and Easier Rolling: If your flank steak is particularly thick at one end, butterflying it is highly recommended. Butterflying the steak creates a more uniform thickness, which ensures even cooking throughout the roll. It also makes rolling the steak much easier and more compact, preventing the stuffing from bulging out during grilling. A uniformly rolled steak will cook more evenly and present better when sliced.
3. Pre-Roast Peppers for Deeper Flavor (Optional but Recommended): While sautéing the peppers for the stuffing is perfectly acceptable and quicker, pre-roasting the bell peppers and onions in the oven adds a layer of sweetness and smoky depth that elevates the stuffing’s flavor profile. Roasting caramelizes the natural sugars in the peppers and onions, creating a richer, more complex taste. If you have the time, pre-roasting is a worthwhile step for enhancing the overall dish.
4. Properly Rest the Steak After Grilling: Resting the grilled flank steak is absolutely crucial for achieving maximum tenderness and juiciness. After removing the steak from the grill, tent it loosely with aluminum foil and let it rest for at least 10-15 minutes before slicing. During resting, the muscle fibers relax, and the juices redistribute evenly throughout the steak. Slicing the steak immediately after grilling will result in a significant loss of juices and a drier, less flavorful steak. Patience during the resting period pays off in a much more tender and flavorful final product.
5. Slice Against the Grain for Tenderness: Flank steak has long muscle fibers. To ensure maximum tenderness when serving, it’s essential to slice the steak against the grain. After resting and removing the twine, identify the direction of the muscle fibers (they will run lengthwise along the steak). Slice perpendicular to these fibers, cutting across them rather than parallel. This shortens the muscle fibers, making each bite significantly more tender and easier to chew. Slicing against the grain is a key technique for maximizing the enjoyment of flank steak.

By incorporating these additional tips into your preparation, you can refine your technique and consistently create a truly exceptional Pepper-Stuffed Grilled Flank Steak that is bursting with flavor, perfectly cooked, and incredibly tender.

FAQ About Pepper-Stuffed Grilled Flank Steak

Here are five frequently asked questions about Pepper-Stuffed Grilled Flank Steak, along with detailed answers to help you master this recipe:

Q1: Can I prepare the Pepper-Stuffed Flank Steak ahead of time?

A: Yes, you can definitely prepare several components of this recipe in advance, which is great for meal planning or when entertaining.

• Marinating: The flank steak can be marinated overnight in the refrigerator for enhanced flavor.
• Stuffing: The pepper stuffing can be prepared a day ahead and stored in the refrigerator. You can even roast the peppers in advance and store them. Just ensure they are cooled completely before refrigerating.
• Assembling: You can stuff and roll the flank steak and tie it with twine a few hours before grilling. Keep the assembled steak covered in the refrigerator until you are ready to grill.
• Grilling and Resting: It’s best to grill and rest the steak just before serving to ensure it’s hot and juicy. However, if you need to grill it slightly in advance, you can keep it warm in a low oven (around 200°F or 93°C) for a short period, but be careful not to overcook it and dry it out.

Q2: What if I don’t have a grill? Can I cook this in the oven?

A: Absolutely! While grilling imparts a wonderful smoky flavor, you can certainly cook Pepper-Stuffed Flank Steak in the oven.

• Oven Roasting: Preheat your oven to 375°F (190°C). Place the stuffed and rolled flank steak in a roasting pan. Roast for approximately 30-40 minutes, or until the internal temperature reaches your desired level of doneness (130-135°F for medium-rare, 135-140°F for medium). Use a meat thermometer to check the internal temperature.
• Broiling (for some char): For a bit of char similar to grilling, you can broil the steak for the last few minutes of cooking. After roasting, increase the oven temperature to broil (high). Broil for 2-3 minutes per side, watching carefully to prevent burning.
• Pan-Searing and Oven Finishing: For a combination of sear and even cooking, you can sear the rolled steak in a hot oven-safe skillet on the stovetop for a few minutes per side to brown it, and then transfer the skillet to the preheated oven to finish cooking as described above.

Q3: Can I use different types of peppers for the stuffing?

A: Yes, feel free to experiment with different types of peppers based on your preference and availability.

• Variety of Bell Peppers: Using a mix of red, yellow, and orange bell peppers is recommended for flavor and color, but you can use all of one color or a combination of your favorites.
• Spicy Peppers: For a spicier stuffing, you can add some poblano peppers, Anaheim peppers, or even a finely diced jalapeño or serrano pepper (use sparingly if you are sensitive to heat). Roast or sauté these along with the bell peppers and onions.
• Sweet Peppers: Sweet mini peppers can also be used, adding a concentrated sweetness. You might need to adjust the quantity based on their size.
• Avoid Very Thin-Walled Peppers: Very thin-walled peppers like banana peppers or pepperoncini might become too soft and watery when cooked for stuffing, so it’s best to stick to thicker-walled peppers like bell peppers, poblanos, or Anaheims for better texture.

Q4: What are some vegetarian alternatives to flank steak for this recipe concept?

A: While flank steak is the star of this recipe, you can adapt the stuffing and grilling/roasting method for vegetarian options.

• Portobello Mushrooms: Large portobello mushroom caps are a great meaty vegetarian alternative. Marinate the mushroom caps in a similar balsamic-herb marinade, then stuff them with the pepper mixture and grill or roast until tender.
• Eggplant: Thick slices of eggplant can be grilled or roasted and then topped with the pepper stuffing. You can even roll the eggplant slices around the stuffing and secure with toothpicks before grilling or roasting.
• Large Bell Peppers (Stuffed Peppers): You can simply make classic stuffed bell peppers using the same pepper stuffing mixture. Halve bell peppers, fill them with the stuffing, and bake or grill until the peppers are tender and the stuffing is heated through.
• Tofu or Tempeh “Steaks”: Firm or extra-firm tofu or tempeh can be pressed, marinated, and then grilled or pan-seared. Top them with the pepper stuffing for a vegetarian “steak” experience.

Q5: How do I prevent the stuffing from falling out while grilling?

A: Preventing stuffing from falling out is key to a well-executed Pepper-Stuffed Grilled Flank Steak. Here are some tips:

• Don’t Overstuff: Avoid overfilling the flank steak with stuffing. Leaving a 1-inch border around the edges helps prevent spillage.
• Roll Tightly and Secure Well: Roll the flank steak tightly and evenly. Secure it firmly with kitchen twine at regular intervals (about every 2 inches). Tying the steak well is crucial for holding its shape and keeping the stuffing contained.
• Proper Grilling Technique: Grill the steak over medium-high heat, turning it occasionally and gently. Avoid flipping it too aggressively, which could cause stuffing to loosen.
• Resting Time: Allowing the steak to rest after grilling helps the steak and stuffing set slightly, making it easier to slice without the stuffing falling out.
• Slicing Technique: When slicing, use a sharp knife and slice carefully, using a sawing motion rather than pressing down hard, which can push the stuffing out.

By understanding these FAQs and their answers, you’ll be better equipped to tackle any challenges and confidently create a perfect Pepper-Stuffed Grilled Flank Steak every time.