Stuffed Flank Steak with

[robert-r]

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.

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

While the meat was resting, grilled some asparagus.

Time To Eat!

Super good. Will be doing this again... also polishing my butterfly technique.

 

[Joshw]

That looks beautiful! Reminds me, I have some asparagus in the fridge, I need to do something with.

 

[upStomp]

Nicely done! I never have the patience for rolling/wrapping. I still have my wife assemble my burritos :mrgreen:

 

[Big George's BBQ]

That looks really good

 

[BKING!]

Very well done! I’ve always wanted to do this

 

[tom b]

Looks Killer Robert!

 

[Garyclaw]

Very nice, Robert. That plate pic spoke to me!

 

[Stingerhook]

That's one fine plate.

 

[KevinJ]

Wow, beautiful cook, putting that on the list.

Thanks

 

[BillN]

Delicious looking plate Robert, great combo for the stuffing.

 

[Kanco Connection]

Looks great!

 

[Smoking Piney]

Superb! :thumb:

 

[mchar69]

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.

 

[mchar69]

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.

 

[scp]

Your stuffing and tying skills are off the chart!!

 

[lastmajordude]

That truly is beautiful.....wonderful eats brother!!