Stuffed Flank Steak Pinwheels

Carolina Q

Doesn't this look/sound delicious!! Just saw it this afternoon on Serious Eats. I think it would work with other cuts of meat too. Kenji uses a Weber (hot side/cool side of the grid), but I'm thinking sear/roast on the egg.

http://www.seriouseats.com/2014/05/the-food-lab-how-to-make-grilled-stuffed-flank-steak-pinwheels.html?ref=pop_serious_eats

nolaegghead

Those look F-in delicious.  I see they're tied with butcher string....wonder why they still have toothpicks in them?

FATC1TY

nolaegghead said:

Those look F-in delicious.  I see they're tied with butcher string....wonder why they still have toothpicks in them?

Proabably left because it was easier to hold them together while stringing them up.


Also, the meat will shrink a little, so maybe extra insurance.

Those sure do look damn inviting though!

Carolina Q

I expect to see these posted here within the next couple of days. 

nolaegghead

OK, read the article and answered my own question.    They're skewers.

"Insert a skewer through each piece of twine. Without the skewer, the slices would buckle and collapse once they even start cooking. The skewer helps them keep their pretty shape until served, which means better presentation, more even cooking, and better filling-retention."

DMW

This has meat glue written all over it.

Durangler

nolaegghead said:

  They're skewers.

"Insert a skewer through each piece of twine. Without the skewer, the slices would buckle and collapse once they even start cooking. The skewer helps them keep their pretty shape until served, which means better presentation, more even cooking, and better filling-retention."

That's what I was going to suggest.
I was late.... again.  )

bigguy136

They look great and a definite must do. Any tips for a first timer?

SickEyeDiaz

I will definitely be trying these at some point. Looks like a painstaking process but worth it!

7smcb7

Carolina Q said:

Doesn't this look/sound delicious!! Just saw it this afternoon on Serious Eats. I think it would work with other cuts of meat too. Kenji uses a Weber (hot side/cool side of the grid), but I'm thinking sear/roast on the egg.

Anyone done these on an Egg? Sear/Roast or another method?

Sweet100s

@Carolina Q,  this recipe is yet another reason to have a jar of that Costco Muffaletta mix on hand. 

Alton Brown's favorite chicken recipe is another. 

7smcb7

I seared and roasted on a raised grid. Raising was key, I think. Avoided flare ups from dripping oil, etc. 

They were pretty good. Toughest part (by far) was butterflying the flank steak. Very hard to keep from running it too thin on either side. But quite forgiving once you’ve tied and skewered them. 

fishlessman

i know this is an old post but if you sear hard in a pan it sears the cheese in, then rest and roast with the trex method

jdMyers

Carolina Q said:

I expect to see these posted here within the next couple of days. 

I'm Finna try it.

Photo Egg

Flat Iron steak also works pretty good.