Grilled Bacon Wrapped Stuffed Flank Steak

Hey there!!! In today’s feature we’ll discuss Grilled Bacon Wrapped Stuffed Flank Steak.

-Get smoker cranked up to 300°F.

-On the stove top, Sauté mushrooms, peppers and onions in olive oil until golden brown. Add spinach and cook for another 3 to 4 minutes. Season with salt and pepper. Set to the side.

-Butterfly flank steak cutting until it opens like a book.

-Cover the bottom layer of the flank steak with slices of prosciutto and mozzarella, leaving about ½ inch of space around the edges. Then spread the sautéed mushroom, pepper, onions, and spinach mixture evenly on top of the cheese.

-Roll the steak into a log. Season the outside with your favorite steak rub seasoning.

-Wrap bacon strips around the stuffed flank steak and tie tightly with butcher string to hold together.

-Place the rolled steak onto hot grates of the smoker and close the lid. Cook until the internal temperature reaches 130°F.

-Remove the steak from the grill and let it rest for 15 minutes at room temperature before serving. Serve with honey glazed carrots, collard greens, & cornbread. Guess what, it’s EATIN TIME!!!

I’m Belton Johnson, join me Friday morning at 11:00AM with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS for GRILLED BACON WRAPPED STUFFED FLANK STEAK

1 (2-3-pound) whole flank steak

9 slices prosciutto

9 slices mozzarella cheese

8-10 slices bacon

kosher salt and black pepper to taste

1 tbsp of favorite rub seasoning

3 tablespoons olive oil

1/3 cup thinly sliced mushrooms

1 red bell pepper, thinly sliced

1 yellow onion, sliced

1 cup spinach