If you want to take your steak experience to new heights with a mouth-watering twist, then you have to give this recipe a shot: steak stuffed with delicious cream cheese. The result is a steak with an impeccable combination of tenderness and exquisite taste, thanks to the addition of a rich and delicious filling. Pair it with your favorite side dishes, be it roasted vegetables or a refreshing crisp salad, and enjoy a truly impressive and delicious meal.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
500 grams / 1.1 lbs flank steak
2 red onions
150 grams / 5.3 oz bacon
200 grams 7 oz mushrooms
Cream Cheese
200 grams / 7 oz cream cheese
250 grams / 8.8 oz young gouda cheese shredded
10 grams / 0.4 oz fresh chives chopped
1 clove of garlic
½ tsp finishing salt
½ tsp black pepper
Tools
Thanks to Brabura Grills for sponsoring this recipe Visit their website to learn more.
How to
Cream Cheese
- Put 200 grams or 7 oz cream cheese in a bowl.
- Add 250 grams or 8.8 oz Gouda shredded cheese.
- Chop fine 10 grams or 0.4 oz of fresh chives and add that to the bowl along with 1 pressed clove of garlic.
- Season with ½ tsp finishing salt and ½ tsp pepper and mix it up.
Flank Steak
- Take a straight sharp knife and carefully butterfly the steak halfway trough.
- Dice up 2 red onions and 200 grams or 7 oz of mushrooms.
- Fire up your BBQ and let your griddle become hot.
- Season the griddle with 1 tbsp of olive oil and sear the steak on the griddle on the side with the floppy bit attached.
- Rest the steak once you have a brown maillard effect on the inside.
- Apply the cream cheese on top off the maillard crust.
- Close the steak and sear it on both sides with the cream cheese in the middle.
- Meanwhile, render out 150 grams or 5.3 oz of bacon strips, 2 diced red onions and 200 grams or 7 oz mushrooms on the cooler side of the griddle. Make sure the mushrooms on top of the rest soak up all the flavor.
- Once the steak reached a core temperature of 54°C or 130°F, serve it with the topping on top and let it rest for 5 minutes.
