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Foolin With Flank Steak

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Been thinking I should throw together a cook for this month's steak challenge. Went to the market this morning and saw all the usual suspects, Rib Eye, T Bone, Tri Tip, Fillet, and so on. Then I saw the humble Flank Steak and thought well that might be unique among the other entries and decided to go for it.

 

Brought it home, sliced it thin and then pounded it flat

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Made a marinade of red wine, olive oil, lemon juice, Kosher salt, crushed garlic, dried onion, oregono and Dijon mustard and put it in the fridge for a couple hours.

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Next comes the stuffing. Greek olives, sun dried tomatoes, sliced red onion, flat leaf parsley, feta and havarti cheese.

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Add the stuffing to the steak

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Covered everything with sliced havarti,

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Only thing left to do before my cook is to tie this sucker up

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Now I'll sprinkle on some rub and put it on the grill with a two zone set up this afternoon. 

Probably light the fire around 3 my time.

Check back if your interested.

 

 

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The cheese covered up all the stuffing, so here's what it looked like.

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On the kamado

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Da money shot

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Just amazingly tender and flavorful. Wife couldn't believe it started as a poor cut. I am thinking the secret is the salt level. Too little and the flavor is lacking, to much and, well you know, but if you hit it right, Wow.The olives help with the salt level so it is not all the kosher salt in the rub. But I did add a bit more than I usually do. The cheese, olives, and sun dried tomatoes are wonderful.Highly recommend you try this.  Remember because you roll this you have the possibility of bacteria not only on the outer surface but internal like with ground beef. I took it to 150 and then pulled it. IMO cooked through but still moist and flavorful. Probably depends on the thickness of your steak.  Definitely a Keeper.

 

 

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20 minutes ago, KismetKamado said:

Definitely a Keeper indeed!  Beautiful as always. And a lot of great bold flavors there - wish I had been able to sample it. 

It was really good. I just put together Greek flavor elements. Actually most of the ingredients are found in a typical Greek salad. 

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On 11/12/2019 at 9:57 PM, ckreef said:

Great cook and great entry. It's too bad Flank Steak is hard to come by where I live. 

 

 

 

Really? That's a shame. I get mine at the local Costco which always seems to have them in stock. 

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7 hours ago, Tarheel said:

 

Really? That's a shame. I get mine at the local Costco which always seems to have them in stock. 

 

Nearest Costco - about a 2 hour drive :(

 

 

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