AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Beef Recipes => Topic started by: bearbonez on September 18, 2006, 06:03:36 pm
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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
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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.
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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.
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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.
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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?
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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.