Stuffed flank steak makes a pretty presentation and with the right savory fillings, will appeal to everyone’s palate while still meeting the restrictions of a healing diet like AIP. And your guests won’t ever suspect that it was as easy to make as it really is (nor would they even know it’s “healthy food” unless you want to tell them)!
I love flank steak… it cooks quickly and has a great flavor that holds up well to bold sauces like chimichurri. Usually I just throw it on the grill, then slice it against the grain, and plop it on the table, but sometimes you just want a little more WOW! I had seen several recipes recently for stuffed flank steaks that looked delicious, but all relied on bread crumbs and cheese and other unnecessary things. I wanted a recipe that just took delicious vegetables and aromatics and put them inside so they could enhance the flavor of the meat and vice versa (and look pretty on the table, of course!).
Notes on technique for stuffed flank steak
Flank steak is already a nice cut for stuffing and rolling, but “butterflying” and pounding it out will make it twice as large and more even in thickness, which will create a more uniform roll and therefore prettier slices. Butterflying sounds fancy, but it simply means to take a sharp knife, hold it parallel to your work surface, and carefully cut into the meat along the long edge while you peel it open like a book. In the end you have a piece of meat that is now half as thin and twice as large. Nut sure what I mean? My friend Martha will show you how in this video!
After you’ve butterflied the steak, you want to pound it out as even as you can. You can use a heavy skillet, but I have found this meat pounder to be a great tool in my kitchen. I use it for meat, of course, but it is also very helpful when I make homemade sauerkraut.
FYI, the same company also makes a kitchen twine dispenser that I have found to be really handy. (Yes, these are affiliate links from Amazon… that just means that if you click on them and buy what I have recommended I get a tiny commission for that referral. It isn’t much, but every little bit helps! And I like to be able to tell you exactly which products I use in my kitchen… according to Amazon, I bought both of these over 5 years ago and they are going strong. Good stuff!)
TIP: Flank steak needs to be sliced against the grain, otherwise it is tough and difficult to chew. So when you you roll up a stuffed flank steak, you want to roll it it up with the grain parallel to the rolling so that the slices will be cut against the grain. It took me a minute or two to puzzle this out, but finally figured out that if I placed the steak in front of me before I spread out the filling and imagined that I was getting ready to slice it already, it suddenly made sense.
Now, onto the recipe!
AIP Paleo Stuffed Flank Steak RecipePrint
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