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Chimichurri Stuffed Flank Steak

BySean A.

Flank steak is one of those cuts that rewards you for thinking slightly outside the box. It’s lean, affordable, takes smoke well, and when you butterfly it open you’ve got a natural canvas for whatever you want to stuff inside. Most people go with cheese and peppers. Our then-11-year-old had a better idea: load it with chimichurri instead, roll it tight, and smoke it over mesquite. We weren’t going to argue with that.

The chimichurri here does double duty. Packed with flat-leaf parsley, cilantro, garlic, red wine vinegar, and a hit of red pepper flakes, it works as both the stuffing and the finishing sauce. Just spoon the leftover over the slices when you serve. The mesquite smoke adds a bold, earthy backbone that plays beautifully against the brightness of the herbs. Pull it at 125°F, rest it ten minutes, and slice it either as a full roll or into individual pinwheels if you want a presentation that’ll stop the table cold.

Chimichurri Stuffed Flank Steak
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Chimichurri Stuffed Flank Steak

Course: Grills, Recipes, Red Meat
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 2-3 lbs Flank Steak

  • Kosher Salt

  • Fresh Cracked Pepper

  • Optional: Traeger Mesquite or Signature Wood Pellets

  • For the Chimichurri Sauce

  • 1 cup Flat Leaf Italian Parsley

  • 1 cup Fresh Cilantro

  • 1 Onion, Red or Sweet

  • 5 Cloves Garlic

  • 3/4 cup extra virgin Olive Oil

  • 1/4 cut red wine vinegar

  • 2 teaspoons lemon juice (or lime)

  • 1 teaspoon Red Pepper Flakes

Directions

  • Prep your grill to 450F
  • For the Chimichurri Sauce
  • Put all of the ingredients for the Chimichurri into a food processor and pulse until you have a thick sauce consistency. Note: Leftover Chimichurri can be stored in an airtight container for up to a week.
  • For the Flank Steak
  • With a very sharp knife, take your time and butterfly the Flank Steak. We’ve linked to a tutorial below.
  • Pound the Steak evenly flat in the middle if necessary
  • Pour an even layer of Chimichurri Sauce in the middle of the Steak.
  • Cut three to four even lengths of twine and place under the Steak. Keep two of the pieces close to the ends.
    Tip: Use more twine if you wish to slice into individual pinwheel servings, placing approximately 1-1.5in apart.
  • Roll the steak from one end and tie the ends tight. Some of the sauce will seep out, this is ok.
  • Place the Steak on the grates and smoke (using Super Smoke if available) approximately 15 minutes, then flip and cook another 10-15 minutes. Using the thermometer, poke the middle of the steak and pull at approximately 125F for well-done ends and medium rare center.
  • Let the Steak rest for 10 minutes, slice and enjoy!

Recipe Video

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