This stuffed BBQ flank roast is easy to prepare, inexpensive and yummy! It serves 4 to 6 people and doesn’t require a lot of ingredients. If you can use chicken loops (they’re little elastic ties used for roast chicken that you buy from a butcher or online) do that as its easier. Or you can use butcher twine. A flank roast can also be cooked in an oven or air fryer. In my opinion though, a BBQ imparts a delicious chargrilled flavour to the flank.
Ingredients
1.5lb (700g) to 2lb (900g) Flank steak
Salt and pepper (for seasoning)
1-2 tbsp homemade or store bought chimichurri (pesto works too!)
6-8 slices of provolone cheese (or any easy melt cheese or even cream cheese)
1 big handful of baby spinach
1 tbsp olive oil
4–6 chicken loops
Basting mixture
¼ cup olive oil
3 tbsp lemon juice
2 cloves garlic, crushed
Method
Prepare a BBQ for indirect cooking and preheat to 180c (350f). I use a Ziggy Elite Twin or Triple Grill BBQ from Barbeques Galore and use one out of the two burners turned to low/med heat. Place the roasting tray on the unlit side and preheat the BBQ with the lid down.
Butterfly the flank steak so it looks like an open book. It needs to be even across the surface so it rolls easily and cooks evenly.
Season the flank well with salt and pepper. Then apply the chimichurri, cheese slices and spinach.
Roll the flank steak starting from one end and working your way to the other side whilst keeping it as tight as possible. Secure it with the chicken loops and then coat the flank roll with olive oil.
Sear the flank roll over direct heat for 1-2 minutes before placing it on the indirect side and onto the roasting tray. Cook the roast with the lid on, until the internal temperature reaches 130f (55c) and then sear over direct heat for 3 to 4 minutes to finish.
Rest the roast for 5 minutes covered with foil prior to slicing and serving. Tag me on social media when you make this so I can check it out! Love, Irene XO