Grilled stuffed flank steak full of flavor thanks to mangoes, basil, and coconut sticky rice. Bring on the grill!
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.