The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Stuffed Flank Steak (Dirty Farkin Pron) (http://www.bbq-brethren.com/forum/showthread.php?t=81745)

GrillVuzzo 04-02-2010 08:59 PM

Stuffed Flank Steak (Dirty Farkin Pron)
 
2 Attachment(s)
Flank Steaks stuffed with Fetta and red bell peppers.

Kevin 04-02-2010 09:02 PM

Nice:becky:

swibirun 04-02-2010 09:35 PM

I feel so dirty....and stuffed. Those are some great flank steak roulades! Very nice job.

Mr. Bo 04-02-2010 09:37 PM

Loooking Gooood!

Hawgsnheifers 04-02-2010 10:13 PM

I need the details cause this looks farking awesome...

smoken don 04-02-2010 10:39 PM

Quote:

Originally Posted by Hawgsnheifers (Post 1237597)
I need the details cause this looks farking awesome...

Please?

Sunra 04-02-2010 10:41 PM

lovin it! Looks great !h

MilitantSquatter 04-02-2010 10:43 PM

I usually don't like Feta cheese but I'd eat that without question !!!

that's a great job right there !

bigabyte 04-02-2010 11:21 PM

Yup. That did it right there. I'm hungry!:hungry:

SmokinAussie 04-03-2010 07:03 AM

I see a new star rising....

GrillVuzzo 04-03-2010 07:24 AM

Quote:

Originally Posted by Hawgsnheifers (Post 1237597)
I need the details cause this looks farking awesome...

Its all out of Webers Way To Grill cook book, i tweaked the ratios of ingredents a little, but its mostly the same. Everything in that book is realllly good, but anyway heres what I did.

The stuffing is
6 oz Feta Cheese
3 tbs bread crumbs
1 red bell pepper, roasted, peeled, seeded and diced
1 garlic clove
1/4 cup fresh Italian parsley
1 1/2 tsp thyme
1/4 tsp kosher salt
1/4 tsp ground black pepper

First, the steaks are butterflied, then the stuffing is layered on. After a good layer of stuffing on top, the steaks are rolled up like a big meaty hoho and held together by wrapping butchers around. I seasoned the outside with a little salt and pepper and then on to the grill indirect at 400 for about 30 min.

Shiz-Nit 04-03-2010 07:28 AM

some dayum nice lookin' grub right there

Brauma 04-03-2010 07:30 AM

I'd hit that fo sho.

Did you roll first or after? Whats the red sauce?

GrillVuzzo 04-03-2010 07:37 AM

Quote:

Originally Posted by Brauma (Post 1237839)
I'd hit that fo sho.

Did you roll first or after? Whats the red sauce?

Sorry i rolled first, I edited the recipe post (Up a few from here) and added some more detail. As for the red sauce, It looks like blood but its just the steak juice on the red tray and it looks funny in the pic.

Phubar 04-04-2010 07:18 AM

Oh yeah!
I like your Pharkin Dirty style!:eusa_clap


All times are GMT -5. The time now is 04:36 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.