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Stuffed Flank Steak

wdanwdan Posts: 261
edited 11:33PM in EggHead Forum
I'm still on my kick of simpler, fewer competing flavors in a bunch of my cooking lately. I have fallen absolutely in love with flank steak. I've been using it for Philly-"style" cheese steaks and my own brought from sweet home Chicago recipe for Italian beef sandwiches. [p]Tonite I found another flank calling out to me me at the grocery store. I slit a big pocket in it and slid in some Havarti cheese slices and Canadian bacon. Rubbed outside with EVoo, sea salt and black pepper. About 6 minutes each side, direct, 400-ish dome. Tented in aluminum foil for 10 - 15 minutes. Sliced about 1/8" thick across grain. My wife raved and proclaimed she liked it better than our normal, more expensive TRex'd adventures. For me the Havarti was almost (but not quite) a bit too intense...maybe regular Swiss next time. OTOH, vegetables, other cheeses, old license plates, you name it...the stuffing possibilities are endless!

Comments

  • T-47T-47 Posts: 84
    WDAN, This is my favorite flank steak recipe!
    Got this recipe out of an old Cooking Light magazine. It was awesome![p]1/4 C Packed Dark Brown Sugar
    1/4 C Minced Green Onion
    1/4 C Bourbon
    1/4 C Low Sodium Soy Sauce
    1/4 C Dijon Mustard
    1/2 t Fresh Ground Black Pepper
    1/4 t Worchester
    2-Pound Flank Steak[p]I used my Jaccard on the meat first. Combine the ingredients in a sealable bag and marinade the meat for 8 hours or over night in the fridge.[p]Remove the meat from the marinade and reserve the remaining marinade.[p]I grilled the meat over direct high heat for 4 minutes a side and let it rest 10 minutes, it gave me medium rare and rare meat.[p]Put the remaining marinade in a sauce pan with 1/2 t of corn starch bring to a boil and cook for 1 minute for gravy.[p]We served this with garlic/chive mashed potatoes and there was nothing left.

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