My wife has cooked Stuffed Flank Steak at least 20 times. She makes it in the oven, and it is fantastic! Easily one of my all time favorite meals. But I wanted to see if cooking it on the grill makes it better. While the smoky flavor does taste really good, cooking this one indoors or outdoors is a winner.
We found this recipe years ago in this cookbook. We had to modify the recipe over the years, twice the meat, but half the sauce. That leaves more than enough for me to have this leftover as breakfast the next day. And if I am really lucky, another serving for lunch too! It is that good.
First trim up the meat and pound it out so it lays flatter and will roll up easily.
When the stuffing is finished, add a good amount to the flank steak and roll the steak up. Then tie it with butchers string.
Once that is done, heat up your cast iron skillet. I placed it on the Weber Gold over charcoal, but this could be done on the stove too. Brown it in some oil, then put it back into the pan.
While the skillet is still hot add your onion and garlic, cook them until tender, then add the soup. Cook that until smooth, stirring constantly and make sure you move it to a cooler portion of the grill to keep it from burning.
We tried a new soup, Campbell’s Tomato Roasted Garlic Bacon, it’s got bacon in it, so you know it’s good. We used to use regular Campbells condensed tomato soup, which is really good too, but figured we would try something new. It worked, we will probably use this one from now on.
Pour everything over the meat. Cover it, and let it cook for about an hour. I set it up for indirect heat on the grill, but at 350 in the oven works fine too.
Too bad you can’t smell this,
Cause it smells really good!
And it tastes even better…