Stuffed Flank Steak.

[SmokinEdge]

Stuffing a flanker fajita style.
First we need to butterfly it open like a book across the grain.

I season the inside with a Carne Asada rub from Kinders. Then I season the outside with a Fajita rub from Kinders. Really good stuff.

Then I make homemade refried beans.

Then I sauté some fresh minced garlic with red onion and bell pepper, a little bit of Pinot Gris at the end for acid.

Let all of that cool, then its time to stuff. Start with a base layer of sour cream, then a layer of refried beans, then the veggies and topped with some rough chopped Colorado roasted green Chile.

Roll it up, tie it off and this sucker is headed for smoke and an IT of about 125*.

Will post the finish.

 

[crankybuzzard]

This is tickling my trigger!

 

[SmokinEdge]

After seeing your other post, I was thinking the same thing. Go for it. The butterfly is the hard part, needs to be thick enough. This one was a bit thin but I’m handy with a knife and made it work. It’s delicious.

 

[DRKsmoking]

There you go, love this.
And rolled right , so when sliced, across the grain it will be.
That is going to be tasty.


David

 

[Retired Spook]

Stuffing a flanker fajita style.
First we need to butterfly it open like a book across the grain.

View attachment 686769
I season the inside with a Carne Asada rub from Kinders. Then I season the outside with a Fajita rub from Kinders. Really good stuff.
View attachment 686770
Then I make homemade refried beans.
View attachment 686771
Then I sauté some fresh minced garlic with red onion and bell pepper, a little bit of Pinot Gris at the end for acid.
View attachment 686772
Let all of that cool, then its time to stuff. Start with a base layer of sour cream, then a layer of refried beans, then the veggies and topped with some rough chopped Colorado roasted green Chile.
View attachment 686773
Roll it up, tie it off and this sucker is headed for smoke and an IT of about 125*.
View attachment 686774
Will post the finish.

Geezzz that looks beautiful!

 

[JLeonard]

You had me hooked with the butterfly pic. and it just got better from there. Waiting on the finish!

Jim

 

[SmokinEdge]

There you go, love this.
And rolled right , so when sliced, across the grain it will be.
That is going to be tasty.


David

You are very astute David, and the roll direction was something I was going to add at the actual cut, but yes, always need to cut across the grain on flank.

 

[SmokinEdge]

Geezzz that looks beautiful!

C’mon Spook, you can do this. It’s just fajitas.

 

[SmokinEdge]

You had me hooked with the butterfly pic. and it just got better from there. Waiting on the finish!

Jim

You betcha Jim. Will go on shortly and I will post a finish. You would love this.

 

[JLeonard]

And the tying job.....Sheesh! I need to come to colorado for a butterflying and tying tutorial!

Jim

 

[SmokinEdge]

And the tying job.....Sheesh! I need to come to colorado for a butterflying and tying tutorial!

Jim

Any time Jim. The tying is just half hitches. Super simple. Just like a logger’s knot.

 

[Retired Spook]

C’mon Spook, you can do this. It’s just fajitas.

I am getting old so my cooks tend to be much simpler lately but that looks really good and has me salivating!

 

[Smoking Allowed]

That sure does look good. I remember when flank steak went into the hamburger grind. Now it is over $10 lb.

 

[Redicans]

You had me at Flank Steak but damn that is a thing of Beauty!! Please show the end result so we can all Drool!!

 

[SmokinEdge]

Then the cut shot.

The plated shot

Flavor is bomb, it’s crazy good.

 

[Brokenhandle]

Well dang if that doesn't just look delicious! Nice job!

Ryan

 

[JLeonard]

Well worth the wait! I could take a couple of those.

Jim

 

[Buckeyedude]

Awesome! That looks killer!

 

[BB-que]

View attachment 686793
Then the cut shot.

View attachment 686794
The plated shot

View attachment 686795
View attachment 686796
Flavor is bomb, it’s crazy good.

Wow - helluva job

 

[TNJAKE]

Heck yeah Eric I’d hit that hard!