Stuffed Flank Steak with @CalibamaCookingwithChefLorious
Stuffed Flank Steak with @CalibamaCookingwithChefLorious - Are you ready to take your cooking skills to the next level and impress your guests with a show-stopping dish? Look no further than Chef Lori's Stuffed Flank Steak recipe, exclusively on the Grillin TV Network!
In this episode, Chef Lori shares her secrets for creating a mouth-watering stuffed flank steak that's sure to leave your taste buds singing. With a delicious filling of gouda cheese and fresh baby spinach, and a savory truffle oil and butter sauce, this dish is the perfect combination of rich and flavorful.
Not only is this recipe delicious, but it's also visually stunning, making it the perfect choice for any special occasion or dinner party. Chef Lori takes you through every step of the process, from seasoning and stuffing the flank steak to cooking it to perfection, so you can follow along and create a dish that's just as impressive as it is tasty.
So why not join Chef Lori in the kitchen and discover the joy of creating amazing, restaurant-quality dishes at home? Subscribe to the Grillin TV Network for more incredible recipes and cooking tips from top chefs like Chef Lori, and get ready to elevate your cooking game to new heights!
Ingredients:
1 Flank Steak
3 - 5 slices of Gouda Cheese
¾ cup Baby Spinach
Salt, Pepper, and Garlic powder to taste
Olive Oil
Butter
Truffle oil
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Stuffed Flank Steak
Stuffed Flank Steak video recipe. How to roll, stuff & cook a flank steak.
Stuffed Flank Steaks
In this video I'll show you a delicious recipe for Stuffed Flank Steak
For this recipe, you will need:
2-2 1/2 lbs of flank steak
Provolone cheese (I used 9 slices, but you will need enough to cover the entire steak)
3 tbsp olive oil
1 tsp basil
1 tsp rubbed sage
2 tbsp parsley
1/2 tbsp garlic, minced
1/8 tsp pepper
1/4 tsp salt
toothpicks
butchers string
Stuffed Skirt Steak Recipe | Over The Fire Cooking by Derek Wolf
Stuffed Skirt Steak for a fun change up! ????????????????
After seeing @salvalacocina make something similar, I had to give this Stuffed Skirt Steak a try. Filleting open some thicker skirt steak, we will add all the ingredients that make jalapeño poppers delicious. Cover that up then grill over lower heat to build a crust and not lose too much cheese. Served with some grilled potato wedges and garlic butter. So freakin delicious! Find this whole recipe on my blog or by clicking the link in my bio! ???? ????
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How to Cook Flank Steak from Field to Plate | Our Secret Flank Steak Roll | The Bearded Butchers
Check out a summary on our blog
You won't even believe what we've cooked up today. Using our very own Bearded Butcher Blend Seasoning, we walk you, literally all the way through Whitefeather Meats in Creston, OH as we prepare our delicious flank steak roll ups.
Already have a flank steak and want to get right to prepping? Then feel free to skip ahead to 6:12 for stuffing the roll or 12:44 to get it out on your grill! Whoops, almost forgot, the bonus homemade aioli recipe is at 21:07.
This makes a great party tray. It looks delicious and tastes the same! This will definitely be one of the best beef flank steak recipes you've ever tried, so be sure to follow along and enjoy it as much as we do!
Please like and subscribe and be sure to comment below ???? about what you'd like us to do next!
Here's the recap of what we put in our flank roll and how we cooked it!
✔️ Feta cheese
✔️ Cover the cheese in Bearded Butcher Blend Seasoning (
✔️ Fresh vegetables (peppers, onions)
✔️ Then just roll it like a burrito and wrap it with butcher's twine (
✔️Maintain a temp of 225-250 for about an hour, then crank the Big Green Egg up to about 400-450 to sear to an internal temperature of about 135 ( trust us, use an instant read thermometer).
✔️Don't forget to make your very own Bearded Butcher Blend aioli! (21:07)
▶️ want to learn more about how to butcher a cow?
???? Here's the plastic cutting board. It's the best thing for minimal cleanup.
???? - All of The Bearded Butcher's cutlery
???? - Don't forget our famous Bearded Butcher Blend seasoning!
**For all things Bearded Butcher be sure to FOLLOW US on social media**
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Index:
2:15 - Where does a flank steak come from?
3:41 - How to trim a flank steak
4:19 - How to butterfly a steak to stuff it!
7:26 - Stuff a steak
10:43 - Tie the steak roll to get it ready for the grill
12:44 - Getting the flank on the Big Green Egg using some Rockwood charcoal
21:07 - Homemade aioli, yum.....
22:03 - The taste test
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Stuffed Steak Rolls
Here is what you will need!
Makes 6
Ingredients
2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices Provolone cheese
Preparation
Preheat oven to 350° Fahrenheit.
Heat 1 tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of Provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use 6 toothpicks to secure the steak roll. Slice the steak roll into 6 equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for 1-2 minutes, then flip. Sear the second side for about 1 minute, then bake for 10-15 minutes, until medium-rare.
Remove the toothpicks, then serve!
All music provided by Audio Network and Warner Chappell Inc. Used with permission