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How To make Rolled Stuffed Flank Steak
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title: rolled stuffed flank steak categories: entree servings: 6
2 lb flank steak
1 t pepper
1 c fresh breadcrumbs
3/4 c celery
1 c onion
1/4 c butter
1/2 t salt
1/8 t white pepper
1/8 t ground thyme
water 1/4 c flour
1/4 t ground ginger
score flank on both sides, in a diagonal crosshatch pattern rub with pepper all over combine breadcrumbs, celery, onions, salt, thyme, one-fourth the butter, white pepper, and just enough water to make a thick paste-mix well spread paste onto steak, leaving a 1-inch border all around rollup lengthwise and secure with string dredge in flour, patting with your hands to remove excess heat 2 tablespoons butter in a dutch oven, over a moderate flame add rolled flank and brown well on all sides add 1 cup water bring to a boil, reduce heat to very low, cover, and simmer for 2 hours remove to a serving platter remove string and keep warm combine ginger, cornstarch, and 2 tablespoons water-mix well add to dutch oven and place over a medium-low flame heat and stir until thickened pour into a gravy boat serve flank steak hot, with gravy to the side
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How To make Rolled Stuffed Flank Steak's Videos
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Smoked Stuffed Flank Steak Recipe
One pan quick and easy weeknight recipe coming in hot. Today we're showing you how to make a smoked stuffed flank steak loaded with spinach, feta cheese, and roasted peppers before it's rolled and grilled on a sheet pan with butter glazed carrots.
This hearty flank steak is the best recipe for when you want a beef dinner but don't have the time to spend all day grilling. Pop the flank steak into the pellet smoker for a quick 25-minute smoke and finish with a sear for a perfect grilled steak dinner.
Grab your ingredients:
2 lb flank steak
3 cups fresh spinach leaves
2 bell peppers roasted, seeded, and sliced
½ cup Crumbled feta
Jack Daniels Beef Rub
Jack Daniels Steak Rub
Salt and Pepper
2 bunches of carrots peeled
2 tbsp butter, melted and cooled
2 tbsp brown sugar
½ tsp Jack Daniels Beef Rub
****** ???? ******
0:00 Intro
02:06 Prep the Flank Steak
07:32 Prep the Carrots
09:19 Grill the flank steak and carrots
10:34 Sear the Flank Steak
11:30 Rest
11:47 Smoking with Wood Chunks on a Pellet Grill
12:46 Slice, Garnish, and Serve
****** ???? ******
Full #recipe
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Stuffed Rolled Steak - MATAMBRE recipe - How to Make Argentinian Stuffed Flank Steaks
Stuffed Rolled Steak - MATAMBRE recipe
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Flank steak 1.1lb(500g)
(or thin slice of beef)
Garlic 2cloves
Italian parsley 1bunch
Red bell pepper 1/2
Carrots 1.5oz(40g)
Egg 4
Grated romano 4oz(100g)
(or parmesan cheese)
Oregano 2tsp
Paprika 3tsp
Chili flake 1tsp
Unflavored gelatin 7g
Salt&Pepper to taste
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How to tie a stuffed flank steak
how to tie a stuffed flank steak
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Grilled STUFFED Flank Steak! | How To
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RECIPE HERE:
This stuffed flank steak is filled with spinach, bell peppers, and mozzarella cheese and grilled to the perfect medium rare for an explosion of flavor in each bite.
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00:00 - Start
00:35 - Prepare your flank steak
6:45 - How to roll flank steak
8:54 - Grill your flank steak
My Sauces, Rubs and Merch:
Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
INGREDIENTS
1 1.5-2 pound flank steak
½ cup baby spinach leaves
1 red bell pepper
6 ounces mozzarella cheese
2 Tablespoons red onion (thinly sliced)
1 Tablespoon Signature Beef Seasoning
INSTRUCTIONS
Turn on the grill. Preheat your grill to 450 degrees F.
Cook the pepper. Place the red bell pepper on the grill grates and roast for 3-4 minutes, turning frequently, until blackened across the surface. Transfer to a gallon zip top bag and close the seal. Set aside.
Flatten the steak. Lay a large sheet of plastic wrap on a large cutting board and top with the flank steak and then another sheet of plastic wrap. Using a meat mallet or the bottom of a heavy saucepan, pound the flank steak until it is an even 3/4 inch thickness all the way across. Remove and discard the top sheet of plastic wrap.
Season and begin stuffing. Season the top of the flank steak with the Beef Seasoning (or equal parts coarse salt and cracked black pepper). Lay the spinach leaves down in a single layer across the top of the flank steak.
Add the remaining toppings. Remove the roasted red bell pepper from the bag and use a paper towel to peel the blackened skin away from the flesh of the pepper. Use a knife to remove the core and seeds and slice the roasted pepper into strips. Layer the strips on top of the spinach and flank steak. Scatter the sliced red onion over the red peppers and top the flank steak with the shredded mozzarella cheese, staying about an inch away from the edges on all sides.
Roll the steak and secure. Use the bottom sheet of plastic wrap to lift and roll the flank steak, tucking and tightening the wrap as you roll. Secure with butcher's twine, tied every inch and a half across the length of the rolled flank steak. Trim any excess twine.
Grill! Place the rolled flank steak on the grill, close the lid, and cook, rotating the flank steak roll a quarter turn every five minutes. Close the lid after rotating each time. The roast should take approximately 20-25 minutes to reach an internal temperature of 130-135 degrees F (Medium Rare) depending on the thickness of your roll.
Rest, slice, and serve. Remove the flank steak from the grill to a cutting board and allow to rest for 10 minutes. Slice into 1.5 inch thick portions in between the butchers twine. Remember to remove each piece of twine before serving.
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Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives: