Stuffed Flank Steak with

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robert-r

is Blowin Smoke!
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mozz, seasoned breadcrumbs, chopped spinach, chopped kalamata olives, golden raisins, minced garlic, red wine vinegar and evoo.

Rolled, tied, some evoo, K salt, black pepper and onto the grill. Seared on 4 sides for about 10 minutes total. KBB and mesquite chunks for fire and smoke.

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And then cooked indirect until it reached and internal temp of 135*.

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While the meat was resting, grilled some asparagus.

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Time To Eat!

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Super good. Will be doing this again... also polishing my butterfly technique.
 
Last edited:
That looks beautiful! Reminds me, I have some asparagus in the fridge, I need to do something with.
 
Nicely done! I never have the patience for rolling/wrapping. I still have my wife assemble my burritos :mrgreen:
 
Wow, beautiful cook, putting that on the list.

Thanks
 
Delicious looking plate Robert, great combo for the stuffing.
 
It is an excellent job, it looks terrific, and surely tasted terrific as well...


yeah that butterfly thing needs a sharp knife and no sawing back and forth -
just long slices with the knife.
 
I took another look and that is a restaurant quality serving right there.
Now a restaurant would drizzle or spread some sauce for presentation and also add

(or ruin) flavor. Really nice job.
 
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