- Dec 29, 2014
- 4
- 10
This is a dish I have always done as a braise and it has turned out really well. But I thought I could change things up now that I have a Big Joe, so here it is:
Sautéed some onion and garlic; in the photo above, I roasted some red peppers, and of course, had me some wine! The herbs are rosemary and thyme, along with some rub
Butterflied and pounded out the flank steak
Threw on the red peppers, onion, garlic, feta cheese, herbs, breadcrumbs and spinach.
Tied them up and added more rub.
Seared on all sides at 450, then put on the indirect side for about 1/2 hour (internal temp to 130 for medium rare)
Voila! Tasted pretty good, but would probably take the internal temp to 135-140 ( cranky family members don't want it so red), but it was really nice. When I braise, I always develop a sauce, so I was curious how well this would work without a sure, and it does work. The Big Joe kept everything really moist and the flavor was subtle.
Sautéed some onion and garlic; in the photo above, I roasted some red peppers, and of course, had me some wine! The herbs are rosemary and thyme, along with some rub
Butterflied and pounded out the flank steak
Threw on the red peppers, onion, garlic, feta cheese, herbs, breadcrumbs and spinach.
Tied them up and added more rub.
Seared on all sides at 450, then put on the indirect side for about 1/2 hour (internal temp to 130 for medium rare)
Voila! Tasted pretty good, but would probably take the internal temp to 135-140 ( cranky family members don't want it so red), but it was really nice. When I braise, I always develop a sauce, so I was curious how well this would work without a sure, and it does work. The Big Joe kept everything really moist and the flavor was subtle.
