Bacon & Cheese Stuffed Flank Steak - FlavCity with Bobby

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar cheese is often less expensive and adds a different flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper than aged parmesan while still providing a similar flavor.

Prepare the marinade by mixing Tabasco Chipotle Sauce, dry basil, and extra virgin olive oil in a bowl.

Season the flank steak with kosher salt on both sides.

Butterfly the flank steak (or have a butcher do it) to make it easier to stuff.

Rub the Tabasco marinade all over the flank steak, including inside.

Stuff the flank steak with shredded fontina cheese, cooked bacon, grilled onions, and spinach.

Roll the flank steak tightly and tie it up with kitchen twine to secure it.

Douse the outside of the rolled flank steak with more Tabasco marinade.

Preheat a cast iron grill pan over medium heat for 3-5 minutes.

Sear the flank steak in the pan for 2 minutes on each side until it has nice sear marks.

Transfer the flank steak to a roasting pan and check the temperature with a meat thermometer, aiming for 135°F.

Cook the flank steak in the oven for 30-40 minutes.

While the steak cooks, prepare the grilled peach and couscous salad by seasoning peaches with Tabasco marinade and grilling them for a few minutes.

Chop the grilled peaches and add them to a bowl with Israeli couscous, chopped bacon, grilled onions, and fresh basil.

Grill half an orange until charred, then squeeze the juice into the bowl.

Add extra virgin olive oil, salt, and pepper to the salad, and mix everything together.

After 30 minutes, remove the flank steak from the oven and let it rest for 10 minutes before slicing.

Slice the flank steak into pinwheels and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens