- Home
- Beef
- How To make Chipolte Peppper Stuffed Flank Steak
How To make Chipolte Peppper Stuffed Flank Steak
3 Chipolte Chillies (canned)
1 sm Sweet onion (chopped)
6 Sun dried tomatoes (chopped)
1 tb Chopped fresh thyme
1 c Grated fontina cheese
1/3 c Bread crumbs
2 lb Flank steak.
saute the onion in olive oil until translucent add the tomato, chilli, and thyme and saute a couple minutes more. mix the cheese and bread crumbs with the sauted mixture. lay the steak flat and place the stuffing in a line down the long axis of the steak. roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine. brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes. scrape any residue from the baking dish into the frying pan and deglase with white wine. slice the roll into two inch medallions and top with the strained wine sauce. ken
How To make Chipolte Peppper Stuffed Flank Steak's Videos
Gordon’s Skirt Steak With Chimichurri Sauce Recipe: Extended Version | Season 1 Ep. 8 | THE F WORD
Gordon Ramsay cooks a Skirt Steak with a Chimichurri Sauce.
Subscribe now for more The F Word clips:
Watch the latest episodes on our official site:
Like The F Word on Facebook:
Follow The F Word on Twitter:
Follow The F Word on Instagram:
Like FOX on Facebook:
Follow FOX on Twitter:
FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.
Gordon’s Skirt Steak With Chimichurri Sauce Recipe: Extended Version | Season 1 Ep. 8 | THE F WORD
#TheFWord #GordonRamsay
What is a Ranchera steak? #steak
Will it Baste? Flank Steak and Chipotle Bone Marrow
Bone marrow is one of the greatest tasting bites there is. It’s buttery and rich with a beefy flavor that coats the entire mouth. But what happens when you combine it with chipotle peppers and use it to baste a steak? Today we learn about the flank steak and put this question to the test.
Let me know what I should baste with next!
#chipotlepepper #chipotlepeppers #howto #adobo #bonemarrow #basting #maxthemeatguy #flanksteak #costco #foodshopping #adobopepper #butterbaste #butterbasting #butterbastedsteak #mediumraresteak #mediumrare #cookingvideo
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat:
-Instagram:
-TikTok:
-Facebook:
-YouTube:
DISCOUNTS
WEBSITE
FILMED BY
Sophia Greb
How to Cook a perfectly Chipotle- Marinated Beef Flank Steak [USA BEEF]
Giving this Chipotle- Marinated Beef Flank Steak time to absorb all the flavors of the lime, chipotle pepper, and garlic before grilling will turn any dinner into a special event. It's such a versatile cut that you can even use the leftovers for making the most delicious sandwiches!
How to Grill Flank Steak with Cherry Chipotle Sauce
This Cherry Chipotle Flank Steak recipe on the grill can be made in less than 15 minutes. I use Fat Bastard Bite the Big One BBQ Sauce in this recipe.
Ingredients:
* 2 - 3 lb Flank Steak
* 4-6 Tablespoons Captain Thom's Steak Seasoning
Glaze Ingredients:
* 1/2 Cup Fat Bastard Bite The Big One Barbecue Sauce, You can substitute 1/2 cup cherry jam, 1 tablespoon Worcestershire sauce and 1/2 of a diced jalapeno.
* 2 Chipotle Peppers and 2 Tablespoons Adobo sauce
* 1 Teaspoon Thyme
* 1 Teaspoon Minced Garlic
* 1 Tablespoon Olive Oil
* 1/4 teaspoon Ground Ghost Peppers (this is optional).
The night before, season your Flank Steak with Captain Thom's Steak Seasoning.
Heat Grill to high. Grill until the steak is rare to medium rare. Glaze with the sauce before turning over. It will take about 6 minutes for medium rare. Time will vary depending on the thickness of your steak and your grill temperature.
Thanks for watching another episode and supporting us. If you enjoyed today’s episode, I hope you hit that thumbs up button and subscribe button. Also, one of the wonderful benefits of YouTube is interacting with you, so please leave me a comment. I’m always interested in your feedback.
Inspiration for this recipe is from Chile Pepper magazine.
Visit Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store:
Additional recipes: blog.armadillopepper.com
Connect with Armadillo Pepper on Google+:
Connect with Armadillo Pepper on Facebook:
Connect with Armadillo Pepper on Pinterest:
-~-~~-~~~-~~-~-
Please watch: Mississippi Chicken Recipe in the Masterbuilt Smoker | Mississippi Chicken Sliders
-~-~~-~~~-~~-~-
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak with Malcom Reed
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak
For more barbecue and grilling recipes visit:
For this Stuffed Flank Steak recipe all you need is a few ingredients and about 30 minutes. It’s a quick and easy recipe you can throw on the grill one night and serve a delicious dinner.
To start, I squared and butterflied a flank steak so it opens like a book. The idea is to have it even all across the surface – so we can stuff it and roll it.
For this stuffing I used cream cheese, spinach, mushrooms and roasted red bell pepper – but you can get creative here and use just about anything you like. I’ve already thought about doing a blue cheese, mushroom and bacon stuffing. Pretty much anything you like will work – I would just keep it to 3-4 ingredients.
I sautéed the mushrooms in a little olive oil for about 3 minutes, then I threw the spinach in until it was wilted (about 2 minutes).
Then I took my butterflied flank steak and seasoned really well with my salt, pepper and garlic mixture – Killer Hogs AP Rub. Then I started layering my stuffing.
I started with cream cheese – made sure it was room temp so it spread easily. I left about an inch border along the sides. Then I came back with the spinach and mushrooms and topped that with the roasted red peppers.
Now it’s time to roll. Just start at one end and keep it tight as possible. When the Stuffed Flank Steak is rolled up, leave it seem-side down on the cutting board.
I cut about 6 – 8 pieces of butcher twine and used those to secure the flank steak. Starting on one end secure a few – then move to the other end and work your way to the middle.
Next I season the outside – First with the Killer Hogs AP Rub then I use a layer of Killer Hogs Steak Rub for a little more flavor and texture.
To cook this Stuffed Flank Steak, I’m using the Big Green Egg running at 350 degrees. You can use any grill – just set it up for a two-zone fire with a medium-high heat.
Place the flank steak on the grate and sear it for 3-4 minutes on all sides… just long enough to get some color on the outside.
Then carefully remove the hot grate and place the plate setter in the Big Green Egg. Or if you are using another grill, move the Stuffed Flank Steak to the indirect side and keep the temps steady.
Using an internal thermometer, I like to use the Chef Alarm, set it for 130 and let the Stuffed Flank Steak finish out cooking.
Once it hits 130 internal, take the Stuffed Flank Steak off and let it rest for 10-15 minutes before slicing.
Slice it into about 1inch medallions and serve. It doesn’t get much easier than that.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: