Tender flank steak stuffed with sun dried tomatoes, basil, garlic and Asiago cheese; then grilled to perfection.
I recently purchased a flank steak and was going to make my recipe for Flank Steak Stuffed with Brie & Zucchini on the grill, but I didn’t have any Brie cheese. Probably because it’s my youngest daughters favorite cheese and she loves to eat it on a sandwich with turkey.
In any event, I wound up experimenting with another recipe and came up with this really simple Sun Dried Tomato & Basil Grilled Flank Steak. We were having friends over and wanted to make a few different choices like beef, chicken and sausage.
I like to have a variety of foods when grilling for company because I never know what someone will or won’t like and I personally like to mix up my plate a bit; not to mention it’s great for leftovers so I don’t have to cook much the next day or two afterwards.Making flank steak is easier than you might think like this one stuffed with sun dried tomatoes, fresh basil, garlic and Asiago cheese.
How do you make Sun Dried Tomato and Basil Grilled Flank Steak?
For this recipe I flattened out a 2lb. piece of flank steak; which is a very lean and flavorful cut of beef. To flatten it out, I used a meat mallet and gently pounded the beef on both sides until it was uniform in size.
If you don’t own a meat mallet, you can use a rolling pin or the bottom of a heavy glass, but it will take a bit longer.
Once I had the meat in a rectangular shape, I combined chopped sun dried tomatoes (not in oil), fresh basil, garlic and Asiago PDO cheese; then spread it on the beef leaving 1/4″ around all sides.
Next, I carefully rolled the meat (longest side toward me); then tied it with kitchen string to hold it’s shape.
I used eight pieces of string; then cut the flank steak roll into eight pieces, cutting in between the string. You can then refrigerate the pieces until you’re ready to grill them (up to the night before) or grill them until they are cooked through to your desired preference (minimum of 120 degrees F for rare).
This Sun Dried Tomato & Basil Grilled Flank Steak was delicious, but then again you can’t go wrong with those fragrant ingredients. I also loved how it hardly took any time to prepare.
Years ago I used to purchase pre-stuffed flank steak at our local butcher because I used to think it was hard to make on your own, but boy was I wrong. The entire process took about 15-20 minutes before grilling; which gave me extra time to spend with my guests and not in the kitchen.
Besides in just a few short days it will be Labor Day and you’ll be looking for a new recipe to grill to celebrate the end of summer. ~Enjoy
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- 2 pounds flank steak
- 1/2 cup chopped sun dried tomatoes (not in oil)
- 1/2 cup chopped fresh basil
- 3 cloves garlic, minced
- 1/4 cup grated Asiago cheese (you can also use Pecorino Romano)
- Kitchen String
- Flatten the flank steak using a meat mallet until it is uniform in thickness. (If you don't own a meat mallet, you can use a rolling pin or the bottom of a heavy glass, but it will take a bit longer.)
- Combine the sun dried tomatoes, basil, garlic and Asiago PDO cheese; then spread it on the beef leaving 1/4-inch around all sides.
- Next, carefully roll the meat (longest side toward you); then tie it with kitchen string to hold it's shape. I used eight pieces of string; then cut the flank steak roll into eight pieces, cutting in between the string.
- You can then refrigerate the pieces until you're ready to grill them (up to the night before) or grill them until they are cooked through to your desired preference (minimum of 145 degrees F for medium).
Visit the recipe index to search for more recipes by category.
Baked Stuffed Flank Steak from Homemade Hooplah
Marinated Grilled Flank Steak from Kalyn’s Kitchen
Mediterranean Stuffed Flank Steak from Carrie’s Experimental Kitchen
Italian Stuffed Flank Steak from The Chunky Chef
Grilled Flank Steak with Avocado Chimichurri from Joyful Healthy Eats
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