Grilled Stuffed Flank Steak with Mangoes and Basil
Recipe GLPR2e10c4f0a18aab
A vibrant grilled flank steak pounded thin and stuffed with fresh basil, ripe mango slices, and creamy coconut rice, then rolled tightly and cooked to a perfect medium-rare. The meat is marinated in a savory blend of olive oil, rice vinegar, soy sauce, garlic, and spices, infusing it with complex flavors that pair beautifully with the tropical sweetness of the mango and aromatic basil filling.
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Ingredients
1 1/2 pounds flank steak
1/2 cup olive oil
1/2 cup rice wine vinegar
1/3 cup soy sauce
2 cloves garlic, minced
1 tablespoon salt
2 teaspoons black pepper
2 cups cooked sticky rice
1 16-ounce can coconut milk
12 fresh basil leaves
1/2 mango, sliced into long thin strips
Directions
In a small bowl, whisk together the olive oil, rice wine vinegar, soy sauce, minced garlic, salt, and black pepper until well combined. This will be your marinade.
Place the flank steak on a cutting board. Using a meat mallet, pound the steak to a thickness of 1/2 inch. Using a sharp knife, make several shallow 1/8-inch slices across the surface against the grain to help the marinade penetrate.
Transfer the pounded steak to a shallow bowl or gallon-sized ziplock bag. Pour the marinade over the meat, ensuring it is evenly coated. Seal and refrigerate for 1 to 3 hours.
While the steak marinates, heat a small pot over medium heat. Add the cooked sticky rice and the coconut milk. Stir frequently until the rice has fully absorbed the coconut milk, approximately 5 minutes. Remove from heat and allow the coconut rice to cool completely.
Remove the marinated steak from the refrigerator and pat it dry with paper towels. Allow it to rest at room temperature for about 10 minutes.
Lay the steak flat on a clean surface. Arrange the fresh basil leaves evenly across the meat, leaving a 1-inch border on all sides. Layer the mango slices on top of the basil.
Spread a thin, even layer of the cooled coconut rice over the mango slices. Carefully and tightly roll the steak from one long side to the other, enclosing the filling. Secure the roll with kitchen twine at 2-inch intervals.
Preheat your grill to medium heat. Place the stuffed steak roll on the grill and cook for 5 to 7 minutes per side. Use an instant-read thermometer to ensure the internal temperature of the beef reaches a minimum of 145°F for medium-rare. Avoid overcooking to maintain the juiciness of the meat.
Remove the grilled steak roll from heat and let it rest for 3 to 5 minutes. Carefully remove the kitchen twine, slice into portions, and serve immediately.
