RUBS & SEASONINGS
Stuffed Flank Steak
by DrTasteGoodBBQ
You do not need to be an expert to get started. Today, we have a Dr. Taste Good BBQ preparing a deliciously stuffed flank steak, and reminding us that even if it does not look the best, it can still taste great!
Welcome back to an episode Dr. Taste Good BBQ. What I have for you today… I'm going to attempt… to make a stuffed flank steak. Enjoy!
So those who have been around the channel for a while, you know I stink at cutting meat, and I stink at tying meat. We're going to combine those two things today and see how I do.
Luckily, I got this flank steak. Comes in a two pack, so if I really screw one up, I'll have another one. Let's get into the prep.
The first one there went okay. The second one for my skill set was just a little bit too thin. I just couldn't get the flank open, so I'm just gonna cook that one in a traditional way.
So off camera, I'm gonna cook up some mushrooms and spinach. That's gonna be part of my stuffing, and I'll bring it back when we're stuffing it and attempting to tie it. Here we go. Let's see if we can get this in before the sun starts raising some havoc…
Today, I'm going to rub it up on both sides. Going with the Grillaholics SPG plus butter.
Next up, got some gorgonzola cheese. We're trying to leave a little bit of a border here, but knowing me… I won't do a very good job of it…
Here's our mix. Let it cool a bit. I have mushrooms, some kalamata olives, spinach, and some bacon…
This will be some good eats, too, on the side… a little bit more cheese…
All right, let's attempt to roll, and I could have, I guess, trimmed it up a bit. Made it square, but again, I'm really not into the pretty barbecue. I'm into tasting good... Let me see if I can get this tied up, and we'll get it over on the smoker.
I have the Yoder set at 500. We're going to do a little sear here… We'll just pop it in. See if we can get a little sizzle for you, guys.
There we go, so we'll just roll around about a minute or so per side. See how we do.
So now that I have it all seared up, I'm just going to pop my meter probe in there...
I've lowered the temperature down to 325 and we’ll finish her off.
So the meter says we're done… There she is... We'll let her rest. Come on back for a taster.
All right, let's slice into it. See how we did. We'll just go right in the center here…
It looks good. All right, I think we did okay. Time for that taster…
Let's get a little piece here. Get a little bit of filling. Smells good. You really get that rub running off there from Grillaholics.
Man, you get that spinach, the bacon, mushroom… that's really good.
Hey, it looked kind of ugly I'll admit, but it tastes great! So if you're like me or a little scared to give this a shot, you can do it. Might not look the best, it's gonna taste great!
