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Bear's stuffed flank steak (italian style) w/ pics

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bearbonez

  • Karma: 9
 This was an experiment i tried yesterday. I cooked a flank steak low and slow. I wrapped the whole thing up in bacon to keep it moist. This was previously believed to be a hot direct griiling meat...not anymore.

 For this recipe I used a 1.5 lbs flank steak with some fat content.

I layed plastric wrap and pounded flat with a smoth meat mallet.

From there I added a layer of proscuitto, spinach, artichoke hearts, sundried tomatoes, than last sliced mozzerella.
I rolled up like a jelly roll and wrapped the whole thing with bacon and securing with toothpicks.

 I put in the pit using oak keeping temps at 225. I let it stay in the pit till the bacon looked ready. About five hours total cook time.
I served it up with garlic bread, ceasar salad, and tortellini with a homemade sun dried tomato pesto.

 The meat came out very moist and tender. I was pleased beyond my expectations.
http://www.kodakgallery.com/Slideshow.jsp?mode=fromshare&Uc=7b6jg68.87m3i6j0&Uy=tl1pyz&Ux=0
#1 - September 18, 2006, 06:03:36 pm
David "Bear" Nunley

Mike (AZBarbeque)

  • Karma: 84
Wow, that looks tasty.  Wish I was there to sample it with you.  I will certainly have to try that.  How tender was the meat?  It looks pretty tender and juicy still.
#2 - September 18, 2006, 09:01:24 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

bearbonez

  • Karma: 9
 I tell ya Mike. a coffin of pork fat was the right call.  I was worried about this type of cut turning to jerky going lo and slo. Every single bite was tender and juicy. Going to do this again soon, but going to a differnet region. Also wanting to do a stuffed meat loaf here soon with hard boiled eggs and a mild shredded cheese.
#3 - September 19, 2006, 06:22:00 am
David "Bear" Nunley

ron b

  • Karma: 0
i am really trying to think skinny right now lol !!
looks great bear!! next time i will send you up some carne asada that stufff is awsome.
#4 - September 19, 2006, 09:38:15 am
wwww.jncentertainmentservices.com

Slush

  • Karma: 0
Quote
From there I added a layer of proscuitto, spinach, artichoke hearts, sundried tomatoes, than last sliced mozzerella.
I rolled up like a jelly roll and wrapped the whole thing with bacon and securing with toothpicks

Where did you get SPINACH?

#5 - September 19, 2006, 02:43:03 pm
www.FrozenPartyRental.com
Forget the KEG Freeze your party!

bearbonez

  • Karma: 9
 At safeway. I dont freak out at everything thing that hits the news. Think it was 1 death and 19 sick from the E. Coli, out of how many million that ate spinach that same week.

 Carne asada is on the planning board. I will be making rolled carne asada, stuffed with tomatos, chiles, lime, cilantro, and cojita cheese.

 
#6 - September 19, 2006, 06:28:58 pm
David "Bear" Nunley

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