Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese

By melissab

Ingredients

• 3 whole Poblano or Hatch chilies
• 1 tablespoon ancho chili powder
• 1/2 teaspoon ground cumin
• 3 cloves garlic, minced (about 1 tablespoon)
• Kosher salt and freshly ground black pepper
• 1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
• 4 ounces thinly sliced pepper jack cheese

Details

Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

The Food Lab: How to Make Grilled Stuffed Flank Steak Pinwheels

Place chilies directly over the flame of a gas burner or on a foil-lined rimmed baking sheet under a broiler preheated to high heat. Cook, turning occasionally, until charred and blackened over every surface. Wrap in aluminum foil and let rest for 10 minutes. Remove from foil and carefully peel chilies and discard skin. Open chilies flat and remove seeds and stems. Lay flattened chilies between two layers of paper towels and press gently to remove excess moisture. Set aside.

Combine chili powder, cumin, garlic, 2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl and mix with fingers to form a paste. Set aside.

Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.

When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes.

the grilling grate. Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer. Transfer to cooler side of grill, cover, and cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium. Transfer to a platter, let rest for five minutes, and serve.

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