Tequila Lime Shrimp Stuffed Flank Steak

5 from 7 votes

Tequila Lime Shrimp Stuffed Flank Steak

Tequila Lime Shrimp Stuffed Flank Steak is packed with tequila lime marinated shrimp and oozing with melted Oaxaca cheese. The tequila lime marinade gives the shrimp a smoky-sweet flavor, and the Oaxaca cheese melts beautifully through the center of the flank steak when it is sliced.

Prep Time15

Cook Time1 30

Resting Time10

Total Time1 55

Course: Main Dish

Cuisine: Mexican

Keyword: flank steak, grilled flank steak, smoked stuffed chicken legs

Servings: servings

Author: Joshua Boquist

Equipment

Traeger Timberline 1300 Pellet Grill

Ingredients

For the tequila lime marinade

¼ cup tequila
¼ cup fresh lime juice
2 tbsp olive oil
2 cloves garlic minced
1 tbsp ancho dried pepper
½ tsp kosher salt

For the steak

1 ½ lb flank steak
8 oz Oaxaca cheese
24 large shrimp peeled and deveined, tails removed; about 1 ¼ pounds
1 ½ tsp kosher salt
½ tsp black pepper

Instructions

Combine the ingredients of the tequila lime marinade in a large bowl and place the shrimp in the marinade. Let it soak for 1 to 4 hours or overnight in the fridge.
Butterfly the flank steak by running your knife through the middle of the steak so that you can open it up like a book. Hammer it to about ½ inch thick with a meat mallet tenderizer. Optional: add the flank steak to the marinade from this marinated flank steak recipe and let it soak for 1 to 4 hours or overnight in the fridge.
Preheat your smoker or grill to 225°F.
Lay the flank steak out flat. Place a layer of thinly sliced Oaxaca cheese on the flank steak. Then distribute the shrimp on top of the cheese on the flank steak.
Carefully roll up the flank steak. Be sure to roll it up in the orientation which would make the fibers in the meat run lengthwise. In other words, when you slice into the stuffed flank steak, you want to cut perpendicular to the meat fibers.
Tie pieces of twine around the flank steak so that it holds it together. Space the twine about 2 inches apart.
Place the stuffed flank steak on the preheated grill and cook for about 90 minutes or until the internal temperature of the steak reaches 140°F.
Remove the steak from the grill and cover it with aluminum foil so that it can rest.
Slice up the steak and enjoy!

Video

Notes

Wood And Grill Temperature

Grill at 225°F using your favorite wood. Competition blend pellets work well, and oak or mesquite also pair nicely with flank steak.

Use Cooking Twine

Use cooking twine to hold the stuffed flank steak together. Space the twine about 2 to 4 inches apart so the steak stays tightly rolled while it cooks.

No Cooking Twine

If you do not have cooking twine, use toothpicks or wooden skewers to secure the flank steak.

Slicing The Steak

After resting, slice across the grain so the flank steak is tender and the shrimp and cheese filling shows in each slice.

Nutrition