Stuffed Flank Steak

Chef's Notes

NotesPreheat the grill to medium high. If using a charcoal grill, prepare it for indirect heat. Chop the artichokes roughly and place in a medium bowl. Add the cream cheese, mozzarella, Parmesan, garlic, hot sauce, salt and pepper. Use a rubber spatula to combined well. Lay the flank steak open like a book on a work surface and sprinkle with salt and pepper. Spread the flank steak generously with the filling. (Depending on the size of your flank steak, you may not need all the filling. Bake the leftovers in a dish for a delicious dip!). Roll the flank steak up tightly and tie with 3 to 4 pieces of kitchen twine. Place the roll on the grill over direct heat and brown on all sides, about 2 minutes per side. Then move the roll over indirect heat (if using a gas grill, turn off one element and set the roll over the this part). Place so that the seam of the roll is facing up (less cheese will leak out this way!) Let the flank steak continue to cook over indirect heat until cooked to your liking. About 125F to 135F on an instant read thermometer for medium rare. If your cheese is melting and leaking out too much, place the roll on a large piece of tin foil and continue to cook. Remove to a tray and tent with foil. Let rest 10 minutes. Slice and serve.