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Stuffed Flank Steak Pinwheels

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Carolina Q
Carolina Q Posts: 14,831
in EggHead Forum
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.


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I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,102
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    Those look F-in delicious.  I see they're tied with butcher string....wonder why they still have toothpicks in them?
    ______________________________________________
    I love lamp..
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  • FATC1TY
    FATC1TY Posts: 888
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    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!
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I expect to see these posted here within the next couple of days.  :D

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,102
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    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."
    ______________________________________________
    I love lamp..
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  • DMW
    DMW Posts: 13,832
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    This has meat glue written all over it.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Durangler
    Durangler Posts: 1,122
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    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.  :))
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • bigguy136
    bigguy136 Posts: 1,362
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    They look great and a definite must do. Any tips for a first timer?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • SickEyeDiaz
    SickEyeDiaz Posts: 162
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    I will definitely be trying these at some point. Looks like a painstaking process but worth it!
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  • 7smcb7
    7smcb7 Posts: 26
    edited May 2021
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    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?

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  • Sweet100s
    Sweet100s Posts: 553
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    @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. 




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  • 7smcb7
    7smcb7 Posts: 26
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    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. 
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  • fishlessman
    fishlessman Posts: 32,761
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    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

    100_1647jpg

    100_1649jpg

    100_1653jpg



    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • jdMyers
    jdMyers Posts: 1,336
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    Carolina Q said:
    I expect to see these posted here within the next couple of days.  :D
    I'm Finna try it.
    Columbus, Ohio
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Flat Iron steak also works pretty good.
    Thank you,
    Darian

    Galveston Texas
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