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Chimichurri-Stuffed Flank Steak

post #1 of 11
Thread Starter 
Being new to this whole smoking addiction I thought I'd vary from the path a little and march to the beat of that different drummer. biggrin.gif

I'm not sure how many have ever used chimichurri sauce but I have to tell you, it's fantastic in meats for grilling. I got this recipe from the net and thought I'd give it a try.

This is what I'm shooting for.

And now, on with the

For the chimichurri sauce:
1 cup packed fresh parsley leaves
5 medium cloves of garlic, peeled
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion, finely minced
1 teaspoon salt
1/4 teaspoon red pepper flakes
For the steak:
2 pounds flank steak
Salt and freshly ground black pepper to taste

Fisrst I prepared the sauce per instructions

Next, I butterflied my two flank steaks with the grain, wide open, but not completely split. I'd recommend chilling the meat in the freezer for a spell to get it good and firm. A nice sharp fillet knife will do wonders here.

With the the steak butterflied & open I spread the sauce liberally onto the meat.

I rolled the meat near side to far pulling the roll towards me gently so I didn't squeeze out all the goods whilst I was rolling.
After getting the flank rolled up I used some butchers twine to tie it up good. Notice the twine runnin from end to end. I tucked the ends in a bit to hold the goods while resting and grilling.

After I finished preparing the rolls and tying them up, on to a platter and into the fridge they went to rest until grilling tonight keeping a little extra sause for basting.

One last thing I gotta mention. You'll probably fall prey to finger lickin... Just so long as you do go to lickin the spoon and bowl it'll probably turn out alright.
post #2 of 11
Awesome job!! Great pics. Looks tasty. You are going to share the rest right?
post #3 of 11
Looks (and sounds)a lot like pesto.
post #4 of 11
I love that chimichurri sauce on beef! Good idea!
post #5 of 11
Thread Starter 
Yeah it does. Pesto uses Basil as the base as to where this recipe calls for parsley. Which reminds me,, I opted to vary from the recipe and go with Celantro/Parsley at a 50/50 ratio. The sauce tasted fantastic. I caught myself doin the finger lickin on more than one occasion.biggrin.gif
post #6 of 11
Thread Starter 
I grilled the flank rolls at 350deg. closed for about an hour or so. Got a meat temp of 145 and off the grill for a short rest and slice. Overall they tastes pretty good. I think next time I'll marinade the steaks for a few hours before preparing the rolls but the sauce drizzled over the slices tasted great with the steak. I'd give this one a 6 on the danger scale. This was the small one.

Pic came out a little fuzzy and theres none left.... Oh yeah,, Mrs B,, You missed your window biggrin.gif
post #7 of 11
Yeah, I'd agree with marinading first, although I'd have no problem chowing down on that! Sounds awesome. Now, I gotta wonder how that'd taste with some hickory smoke, say 225 degrees for about 3 hours??????
post #8 of 11
Looks good Dan. Hope they don't start calling you Rachelle Ray.
post #9 of 11
Thread Starter 
I went to the butcher yesterday to get my freak on and left with enough big beef to restore my masculinity. biggrin.gif

Got a couple nice nice pork butts to boot. Next I'm going to try a nice 8lbs boneless Rib Roast.
post #10 of 11
Nice lookin beef there DD, Isn.t your wife gettin tied of your experiments yet!eek.gif

Good looking stuff for sure. POINTS!icon_smile.gif
post #11 of 11
Thread Starter 
Those lil rolls went like the wind... You have to remember I got a small army here with the two of us and three growin teenage boys. The daughter (only 6) doesn't really put a dent in the grocery bill but she's a clothes hog! Thanks mom!

There is light at the end of the tunnel though. The oldest boy flew the coup today..He starts college in a few weeks and FINALLY has his own apartment. PDT_Armataz_01_37.gif
Most everything I'm smoking right now or whats left over from a meal goes into vacuum bags until I get a chance to enjoy it more
Thanks for the comps guys/Mrs B.
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