Grilled Stuffed Flank Steak And Tri Color Pasta Salad Recipe
Grilled Stuffed Flank Steak And Tri Color Pasta Salad Recipe - Easy to make, perfect for grilling season. Step-by-step photos included.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Main
Cuisine: American
Servings: 8
Author: Lyubomira from CookingLSL
Ingredients
For the flank steak:
1poundflank steak
2tbspBadia Complete Seasoning(alternatively use seasoning of your choice), divided
2tbspolive oil
1tspDijon Mustard
1tbspbalsamic vinegar
6slicesMuenster cheese(Provolone could be substituted)
4ozmushrooms, sliced and sauteed for 7-10 minutes
8-10thin slices prosciutto
1cuparugula
For the pasta salad:
8ozpasta of your choice, cooked al dente (according to the instructions on the package)
1poundmedium shrimp, seasoned with salt and pepper and cooked for 2 minutes per side in 1 tbsp vegetable oil in a skillet on the stove top over medium-high heat
1medium zucchini, cut lengthwise into 1/4 inch slices, drizzled with olive oil and grilled over medium-high heat for 3 minutes on each side
1/4cupfeta cheese
1cupolives of your choice
2tbsptoasted pine nuts
-Dressing:
1/2cupolive oil
4tbspwhite balsamic vinegar
1/2tspItalian seasoning
salt and pepper to taste
Other:
baker's twine
ribbed cast iron skillet
Santa Rita Wine For Serving
Instructions
For the pasta salad:
Cut grilled zucchini into 1/4 inch cubes.
In a bowl, combine cooked pasta, zucchini, shrimp, olives feta cheese and pine nuts. Add olive oil and white balsamic vinegar. Add Italian seasoning. Season with salt and pepper.
For the stuffed flank steak:
Wash and pat dry steak. Using a sharp knife, carefully butterfly the steak. (It took me a few tries to get it perfect!).
Season one side with 1 tbsp Badia Complete Seasoning.
Add cheese over the seasoned side, leaving about 1 inch on each side.
Add mushrooms, spread over the cheese.
Add prosciutto over mushrooms, covering the cheese, but still leaving 1 inch of steak on each side.
Add arugula.
Starting from the wider side, roll steak.
Tie using baker's twine.
In a small bowl, mix together olive oil, 1 tbsp Badia Complete Seasoning, balsamic vinegar and dijon mustard. Brush steak on the outside with the mixture.
To cook the steak, place a ribbed cast iron skillet inside a gas grill. Cover and preheat grill to medium-high heat. Let the grill preheat for at least 15 minutes.
Place steak on the skillet. Sear for 2 minutes for side (4 sides total).
Reduce heat to medium (medium-low).
Cook steak for 10-12 more minutes, flipping once. A meat thermometer should administer a temperature of 125 F in the middle.
Remove from heat and transfer to a cutting board. Cover with foil and let it rest for 10-15 minutes. Slice into 1/2 inch thick slices.
Alternatively, you can cook steak in the oven:
Preheat oven to 350F.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add steak and sear for 2 minutes per side (4 sides).
Transfer to the oven and cook for 10-12 minutes, until meat thermometer reads 125 F.
Transfer to a cutting board, cover with foil and let it rest for 15 minutes. Slice.