Stuffed Flank Steak Southern Dishes

The biggest chállenge to this recipe is butterflying the steák. This step requires á very shárp knife ánd á little pátience. You stárt by plácing the steák on á cutting boárd with the gráin perpendiculár to your body. With á very shárp knife, begin cutting into the steák álong the side, with the bláde párállel to the boárd. ás you cut, pull up on the top portion of the steák so you cán see where you’re cutting. You’ll wánt to máke sure thát you’re cutting ás close to the middle of the steák ás possible so the two sides will be the sáme thickness.

Ingredients
  • 1 2-pound flánk steák, butterflied
  • 1 teáspoon sált, sepáráted
  • 1 teáspoon bláck pepper, sepáráted
  • 1 10-ounce páckáge frozen, chopped spinách, tháwed ánd well-dráined
  • 1/2 cup chopped sun-dried tomátoes
  • 2 cups gráted mozzárellá cheese
  • 2 táblespoons extrá virgin olive oil
Instructions
  1. Preheát grill to high heát.
  2. Pláce butterflied steák on á cutting boárd. Seáson steák with 1/2 teáspoon sált ánd 1/2 teáspoon pepper. Spreád cheese over steák. Top with spinách ánd sun-dried tomátoes, leáving á 2 inch border on top side of steák. Begin rolling steák tightly with the gráin going the length of the roll, stárting with the side closest to you. Tie roll with kitchen twine át 1 inch interváls.
  3. Brush outside of roll with olive oil ánd seáson with 1/2 teáspoon sált ánd 1/2 teáspoon pepper.
  4. Pláce steák on grill, browning on eách side for two minutes. Turn off one burner ánd lower the others so the temperáture stábilizes át 400 degrees. Cook over indirect heát for ábout 30 minutes or until internál temperáture of steák reáches 135 to 140 degrees for medium ráre or 140 to 145 for medium.
  5. Remove steák from the grill, cover with áluminum foil, ánd rest for 10 minutes. Slide ánd serve immediátely.


Credit by >> southernboydishes.com

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