High Q
is one Smokin' Farker
- Joined
- Dec 29, 2009
- Location
- Houston, Texas
Flank Steak Pinwheels on a Big Stick
I have been looking for an excuse to try this recipe for awhile and boy am I glad that I did.
I took a 2+ pound flank steak, butterflied it (which is cook speak for cutting it in half the hard way), and tenderized it (which is cook speak for whacking it with a hammer).
I mixed up a stuffing of hard italian salami, fontina cheese, provelone cheese, bread crumbs, parsley, garlic, green onions and olive oil.
I spread the stuffing out over the flank steak and pressed it down into the meat to make as tight a fit as I could.
The flank steak was rolled and twined, seasoned on the outside with kosher salt and black pepper, wrapped up in kitchen wrap and foil and put in the fridge overnight.
I took the roll out of the fridge today, cut it about 1 1/4 - 1 1/2" thick and put it on a stick to help hold it together.
Stick, schmick.....that's not a stick. This is a stick!!!
On the Rotisserie it went.
Served for Sunday supper with some green beans and chopped pineapple.
I only cooked about a third of the steak roll. I froze several sections for later this week. I'll report back on how the thawed and grilled version turns out.
Enjoy your week everybody.
I have been looking for an excuse to try this recipe for awhile and boy am I glad that I did.
I took a 2+ pound flank steak, butterflied it (which is cook speak for cutting it in half the hard way), and tenderized it (which is cook speak for whacking it with a hammer).
I mixed up a stuffing of hard italian salami, fontina cheese, provelone cheese, bread crumbs, parsley, garlic, green onions and olive oil.
I spread the stuffing out over the flank steak and pressed it down into the meat to make as tight a fit as I could.
The flank steak was rolled and twined, seasoned on the outside with kosher salt and black pepper, wrapped up in kitchen wrap and foil and put in the fridge overnight.
I took the roll out of the fridge today, cut it about 1 1/4 - 1 1/2" thick and put it on a stick to help hold it together.
Stick, schmick.....that's not a stick. This is a stick!!!
On the Rotisserie it went.
Served for Sunday supper with some green beans and chopped pineapple.
I only cooked about a third of the steak roll. I froze several sections for later this week. I'll report back on how the thawed and grilled version turns out.
Enjoy your week everybody.
