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Stuffed Flank Steak Kabob

Adapted from Menu Musings

Ingredients
  

  • flank steak ~ 1 1/2 - 2 pounds
  • boursin cheese spread with herbs
  • sun dried tomatoes julienned
  • fresh baby spinach rough chopped
  • salt and pepper
  • Oil for grilling
  • Butcher's twine

Instructions
 

  • Lay the steak flat and make some shallow cuts across the grain, and pound flat between two sheets of plastic wrap.
  • Season with salt and pepper. Spread 2/3 container of Boursin cheese. Top with spinach and sun dried tomatoes. Roll tightly and wrap with plastic wrap. This dish may be cooked immediately, or stored in refrigerator for 12-15 hours until ready to grill.
  • Tie with butchers twine every 1"-1 1/2" apart. Place soaked skewers in the meat next to the twine. Cut on either side of the skewer and butcher's twine.
  • Oil the grill and bring to high heat. Drop to medium. Grill each side 4 - 5 minutes for a medium doneness, longer if you want them more done.
  • Remove twine and skewers before serving.
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