Grilled Stuffed Flank Steak with Mangoes and Basil |Cooking With Amanda

I've got a thing for stuffing my meats - cheese, bread, rice, fruits, veggies, you name it, I stuff it. Like this spinach, cranberry and goat cheese stuffed chicken. I especially love it when it comes to grilling things and I can make a "one dish" dinner on the grill like my spinach, sun-dried tomato and feta stuffed pork chops.

That's what I love about this meal - beef, fruit and rice rolled into one.

While my family is quite particular about what kind of rice they will eat, one thing all the kids agree on is coconut sticky rice. They also all love steak - combined with the sweetness of the rice, this was a winning combination.

When making sticky rice, you should look for long grain sticky rice or sweet rice, as they will both cook up the way you want them to. You will need to soak your rice in advance of cooking it, many boxes say 12 hours but I have found that if you rinse it under cold water for a couple of minutes, just an hour works fine.

You can steam the rice and add in the coconut milk the day before and use it cold when you are prepping the meat, it will actually be a lot easier to work with. You will only need 1/2 - 1 cup of rice to fill your steak, serve the rest on the side as well as any extra mango slices.

Most cooking twine will hold up to the heat of the grill and will keep the roll in place better than skewers or toothpicks. Be sure to close up the ends fairly tightly and remove any loose rice or fruit that can fall off and create flare-ups.

This coconut sticky rice, mango and basil stuffed grilled flank steak includes some commonly used Thai flavors. Looking for other Thai meals? Try our Thai Red Curry Chicken or Spring Vegetable Pad Thai too.

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Grilled Stuffed Flank Steak Recipe

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Ingredients

For the Marinade:

1/2 cup olive oil
1/2 cup rice wine vinegar, or red wine vinegar
1/3 cup soy sauce
2 cloves garlic, minced
1 tablespoon salt
2 teaspoons black pepper

For the Steak:

1 1/2 pounds flank steak
2 cups sticky rice, cooked
1 16 ounce can coconut milk
12 fresh basil leaves
1/2 mango, cut into long thin slices

Directions

Combine olive oil, rice wine (or red wine) vinegar, soy sauce, cloves, salt and pepper in a small bowl and mix well.
Pound the flank steak to 1/2 inch thickness. Make a few shallow (1/8 inch) slices against the grain of the meat. Place in a shallow bowl or gallon ziplock bag and pour marinade over the meat. Seal and refrigerate for 1-3 hours.
In a small pot over medium heat, stir rice and coconut milk together. Simmer, stirring regularly until the rice has absorbed the coconut milk, about 5 minutes. Let rice cool.
Pat the meat dry and bring to room temperature. Arrange basil leaves on the meat leaving a one inch border all around and top with mango slices.
Place a thin layer of rice on top of the mango. Gently roll the steak as tightly as you can to make a roll. Tie with kitchen twine.
Prepare grill to medium. Cook on each side 5-7 minutes for medium rare, use an instant read thermometer to ensure beef is cooked through.

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