Crisp air, golden leaves, and the scent of smoke from the grill—fall is the perfect season for hearty dishes that bring everyone together. Pepper-Stuffed Grilled Flank Steak captures that spirit with layers of rich flavor and vibrant color. Tender steak is rolled around a savory mix of roasted peppers, herbs, and cheese, then grilled to perfection for a meal that feels both rustic and refined. Each slice reveals a swirl of color and texture, creating a dish that’s as visually striking as it is satisfying.
As temperatures dip, outdoor cooking becomes an experience worth savoring. The crackle of the flame and the aroma of seared steak add warmth to cool evenings, turning simple gatherings into memorable ones. This recipe celebrates seasonal comfort—bold, smoky, and perfectly suited for relaxed backyard dinners or fall celebrations.
Whether you’re grilling for family or hosting friends, Alfresco Backyard Living helps you create the ideal setup for any season. From premium grills to outdoor kitchens designed for performance and style, we bring craftsmanship and quality to every backyard.
You can explore our vast selection of products at www.alfrescobackyard.com or visit us in person at our retail location in St. James, New York. Our team is committed to providing exceptional service and helping you find exactly what you need to enhance your outdoor living experience.
Serves 4
Pepper-Stuffed Grilled Flank Steak Ingredients
- 1 (2-lb.) flank steak (3/4 inch thick), excess fat trimmed
- 1 Tbsp. minced garlic (from 4 garlic cloves)
- 2 1/2 tsp. kosher salt, divided
- 1 tsp. black pepper, divided
- 1/2 cup chopped fresh basil
- 1 (12-oz.) jar roasted red bell peppers, drained, patted dry, and chopped (about 1 cup, such as Mt. Olive)
- 1/2 cup seeded and chopped pickled hot or sweet cherry bell peppers
- 4 sharp provolone cheese slices
- 1 Tbsp. olive oil
Pepper-Stuffed Grilled Flank Steak Directions
- Preheat a gas grill to high (450°F to 500°F) on one side or push hot coals to one side of a charcoal grill. To butterfly the steak, place it on a cutting board with one long side facing you. Trim short edges as needed to form a rough rectangle. Press one hand flat on the steak to steady it. Holding the knife parallel to the cutting board and starting on one short side, slice horizontally to within 3/4 inch of the opposite side. Open-cut the steak like a book.
- Sprinkle the cut sides of the steak evenly with garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Top with basil, leaving a 1-inch border on all sides. Arrange bell peppers and cherry bell peppers evenly over basil, leaving a 1-inch border on all sides. Overlap cheese slices on top of peppers, leaving a 1-inch border on all sides. Roll up the steak away from you into a tight cylinder.
- Tie the cylinder crosswise at about 1 1/2-inch intervals, starting from the center and working out toward the ends, using kitchen twine. Rub with oil. Sprinkle with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
- Place the steak on the oiled grates over the lit side of the grill. Cook, uncovered, turning occasionally, until grill marks appear all over, about 10 minutes. Transfer to the unlit side. Grill, covered, turning occasionally, until a thermometer inserted into the thickest portion of the steak registers 130°F to 135°F (medium-rare), 30 to 40 minutes, or to the desired degree of doneness—transfer steak to a clean cutting board. Let it rest for 10 minutes. Remove and discard kitchen twine. Cut crosswise into eight slices.
Taken from southernliving.com
