Crock-Pot® Steak Roll-ups
Easy everyday dinner made in the Crock-Pot®
Get the full recipe here: lbx.la/Kbcr
Asian Beef Steak Roll-Ups | Delish
Change up the way you look at at steak. Make this simple dinner and you'll be on a roll!
DIRECTIONS
1. In a large bowl, mix together soy sauce, brown sugar, lime juice, garlic, Dijon, and cayenne and whisk until combined. Add steak and toss until completely coated, then cover with plastic wrap and marinate in the refrigerator 30 minutes.
2. Meanwhile, heat a grill pan or grill over medium-high heat. Brush with olive oil and add vegetables. Cook, stirring occasionally, until tender, 5 minutes. Remove from heat.
3. Lay out a piece of steak and place a few veggies on top. Roll up and secure with a toothpick. Repeat until all steak and veggies are used up.
4. To same skillet add steak roll-ups and cook until charred, 2 minutes per side for medium-rare.
5. Garnish with sesame seeds and scallions and serve immediately.
INGREDIENTS
1 c. low-sodium soy sauce
3/4 c. brown sugar
Juice of 2 limes
2 garlic cloves, minced
1 tbsp. Dijon mustard
1/4 tsp. cayenne pepper
1 lb. skirt steak, cut into thin 2-long strips
2 tsp. extra-virgin olive oil
1 large red bell pepper, thinly sliced
1 large zucchini, sliced into thin strips
1 large summer squash, sliced into thin strips
Sesame seeds, for garnish
Sliced scallions, for garnish
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Flank Steak Recipe | This Is The BEST Flank Steak Recipe!
In today's video we are talking about my favorite flank steak recipe, which is flank steak rolls on a pellet grill! If you have never cooked flank steak rolls you are in for a treat! This recipe is very easy and can be cooked even on a weeknight! These flank steak rolls are stuffed with Feta cheese, spinach, peppers, garlic, and onions, all rolled in a flank steak, smoked, and then seared on cast iron! Now, I love my cast iron insert on my Traeger Ranger, but you can very easily sear this on your pellet grill, or in a cast iron skillet when you're done! The flavors are absolutely amazing with this flank steak recipe and I highly recommend you give it a try! Complete recipe down below!
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| Ingredients |
-1 Flank Steak
-1/2 cup diced onions
-1/2 cup diced red pepper
-1/2 cup diced orange pepper
-1/2 cup Feta cheese
-1/2 cup spinach
-3 gloves chopped garlic
-Tailgaters BBQ Party Rub
| Instructions |
Prep:
1. Remove the flank steak from the packaging and trim any silver skin and fat. You can optionally trim it so it’s evenly shaped.
2. Butterfly the flank steak open like a book.
3. Once the flank steak is butterflied open, season with Tailgater's BBQ Party Rub.
4. Once the flank steak is seasoned, start evenly spreading out the filling over the flank starting with feta cheese, peppers, garlic, onion, and then spinach. Be sure to leave a 1/2” border so the filling doesn’t fall out when you roll it.
5. Once the fillings have been applied, begin tightly rolling the flank steak up. It is important to evenly and tightly roll the flank steak so it cooks evenly, and the fillings are distributed evenly.
6. Once the flank is rolled, secure it with butchers twine.
7. Once the flank is tied with butchers twine, season the outside of the flank steak with Tailgater's BBQ Party Rub.
| Cooking |
1. Set the temperature to 250º
2. Let the flank steak smoke until it reaches an internal temperature of 120º internally (about 45-60 minutes).
3. Once the flank steak has reached 120º internally, remove the flank steak to rest and turn your grill up as hot as it will go. For this recipe we strived to reach 450º-500º. You can also use a cast iron pan or insert in the grill at this point.
4. Once the grill is up to searing temp, sear the flank steak on all sides until a nice crust has developed.
5. After the flank has been seared, remove from the cooker and let rest for 10-15 minutes.
6. Once rested, slice the flank steak into medallions and serve immediately.
------The stuff I use:------
For this recipe:
-Tailgater's BBQ Party Rub (use code: ASHKICKIN to save 10%):
-Butcher's Twine:
-Traeger Ranger:
-Thermometer:
Other Stuff I use:
Thermometers:
-MEATER+ Wireless Thermometer:
-Thermoworks Smoke:
-Thermoworks Thermapen MK4:
Rubs and sauces:
--Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%):
--Elk Creek Bar-B-Q Hog Knuckle:
-Lawry's seasoning::
-Diamond Crystal Kosher Salt:
-16 mesh black pepper:
-Killer Hogs Vinegar Sauce:
Miscellaneous Equipment:
-Dalstrong Quantum Series Santoku:
-Orange Sprayer:
-Cutting Boards (use code ASHKICKIN20 for 20% off):
-Cooking Racks:
-Disposable Cutting Boards:
-Finger Oven Mitts Pot Holders:
-Dalstrong Slicer:
-Fat Separator:
-A-MAZE-N Smoke Tube:
-GrillBlazer (use code: ASHKICKIN10 for 10% off):
-Cooling rack:
*Some of these links may be affiliate links, these just help support my channel at no extra cost to you*
#flanksteakrecipe #flanksteakrolls #rolledflanksteak #stuffedflanksteak #traeger #traegernation #grilledflanksteak #flanksteak
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:
Just Awesome Stuffed Flank Steak Pinwheels #cooking
Thanks @horl1993 for such an amaizing professional knife sharpener.
You can find it here:
????Recipe here
❂ Ingredients:
2 Lb Flank steak
Half of red onion
200g. Shiitake mushrooms
2 cups Spinach torn
12 slices of provolone cheese
Asparagus
salt to taste
pepper to taste
1 Tbsp Butter
2 Gloves of Garlic
Olive oil
❂ Cooking process:
1. Butterfly the steak.
2. Cover the steak with plastic wrap and pound it thin but not too thin coz you may make holes. Meat seasoning of your choice. Marinate 2-3 hours in plastic wrap.
3. Fry red onion until caramelized.
4. Fry mushrooms until golden.
5. Slightly steam the spinach.
6. Then lay out in layers: cheese, onion, mushrooms and spinach.
7. Roll up the steak tightly. Tie pinwheels with kitchen twine and stick skewers next to each thread.
8. Carefully with a sharp knife cut between threads and skewers into equal pinwheels.
9. In hot grill add marinated asparagus and the stuffed flank steaks brown each side for about 3-4 minutes then cover them with foil for about 10-20 minutes. (We fry on a flat grilling surface but alternatively, you can can fry in pan and put in the oven for 5-10 min, depends on your meat taste choice)
10. It’s ready! Bon Appetit and Merry Christmas everyone!
#knifesharpener #horl2 #rollingsharpener
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STEAK ROLL-UPS | SIMPLE EASY DELICIOUS
These steak roll-ups are a old family recipe that I grew up with. So simple, easy, and delicious. Make sure to LIKE, COMMENT, SHARE, SUBSCRIBE.
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