I love Flat Iron steaks for their flavor, tenderness and affordability. It turns out that another reason to love this steak is for its versatility! Check out this fun and tasty recipe for a Flat Iron steak stuffed with mushrooms, shallots and blue cheese!
I grilled this up on my Weber charcoal grill along with some fingerling potatoes and it was awesome!
How to Stuff a Flat Iron Steak
To stuff a Flat Iron you are going to need to flatten it out. Place the steak between two sheets of plastic wrap and pound it thin with a mallet.
Pound the steak from multiple angles and let the mallet “push” to meat into an expanded shape. You want the steak to approximately double in area and be around 1/4 of an inch thick.
To create the stuffing I went with some shallots and mushrooms mixed with blue cheese.
Sauté the shallots and mushrooms in butter with some salt, pepper and about a tablespoon of Worcestershire sauce. After the stuffing has cooked let it cool and then incorporate the blue cheese.
Add the stuffing to the flattened steak.
Roll up the steak and tie it tight with twine.
Grill The Stuffed Flat Iron Steak
Season the exterior of the steak with salt and pepper, then stick everything on the Weber kettle set up for indirect high heat.
The indirect high heat configuration will have you using about 30 Kingsford charcoal briquettes banked on one side of the grill (or use a charcoal basket) with a few chunks of hickory. Keep your bottom air vents completely open.
Place the steak on the indirect side of the grill away from the charcoal.
Those two foil pouches on the grill are “hobo pouches” filled with sliced fingerling potatoes and chopped sweet onion with a little oil, salt, pepper and rosemary. Hey, as long as we have the grill fired up we might as well use all of the space!
Monitor the internal temperature of the steak. You are shooting for an internal temperature of about 135F for Medium Rare. This steak took about an hour to reach the target temperature.
Remove the steak from the grill, let it rest for about ten minutes and slice into pinwheels.
I have to say, while I usually grill Flat Irons with a Reverse Sear, this steak was much better and absolutely worth the extra effort.
The fingerling potatoes were soft, flavorful and creamy. There were the perfect side dish for this incredible steak!
Stuffed Flat Iron Steak on a Weber Grill
- 1.5 lbs Flat Iron Steak
- 8 ounces crumbled blue cheese
- 8 ounces sliced mushrooms
- 1 small shallot Diced
- 2 tbls butter
- 1 tbls Worcestershire sauce
- Use a mallet to pound a Flat Iron steak thin. You want the finished steak to roughly double in area and be about 1/4 inch thick.
- Sauté the mushrooms and shallots with the butter and Worcestershire sauce. Adjust seasoning with salt and pepper as desired.
- When the mushrooms and shallots have reduced, place them in the refrigerator for 15-20 minutes to cool.
- Fold the blue cheese into the mushroom mixture.
- Spread the stuffing onto the steak, then wrap the steak into a pinwheel and tie securely with twine.
- Grill this stuffed steak with indirect high heat until an internal temperature of 135F is reached. 45-60 minutes.
- Remove the stuffed steak from the grill, allow to rest for 10 minutes and slice into pinwheels.