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Grilled Stuffed/Pinwheel Flank Steak

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    Grilled Stuffed/Pinwheel Flank Steak

    As I eat a lot of meat on my low-carb diet, I'm always looking for easy but different ways of preparing. I remembered that Costco used to sell flank steak pinwheels, so I thought I'd give it a shot. My flank steak was two pieces at about 2 1/2 lbs I think. Used a 16 oz bag of thawed frozen chopped spinach, a cup of feta cheese, some rosemary, 1/4 c of diced onion sauteed and a few garlic cloves diced and sauteed, all mixed together. I tried to butterfly the flank steaks, but my skills aren't as good as I thought, so I ended up with holes/gaps. Undaunted, I spread the mixture on the steaks, rolled them up and tied.

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    As you can see, there are various places with the stuffing coming through. I had intended to slice them before grilling, but realized it just wasn't going to work that way. So I through them right on to direct heat and turned them 1/4 every few minutes.

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    They were getting a nice exterior char to them, but it was hard to gauge the internal temp because i kept hitting filling, which was much cooler than the meat around it.

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    When I cut into these, the centers were still uncooked. Not surprising. I had originally planned on 3/4-1" slices that would cook hot and fast, and now I was cooking to a center that was at least twice that. Not thinking too clearly, I first put them back on in 4 pieces.

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    (you can see here how evenly sliced my butterflying was...)

    In the end, I sliced them down from here and put them back on the grill for a little bit longer, just to be sure

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    Glad I did, as you can see some of the raw spots.

    They ended up mighty tasty. Next time, I think I'll pound them thin instead of trying to butterfly them - same end result. I've seen these done with various fillings. May try some colored bell peppers & portabella mushrooms and I may do a marinade of some sort. Also, might dry brine them after pounding them.

    Those look great TB . Gotta love a nice roulade!


    • The Burn
      The Burn commented
      Editing a comment
      Ah, right, that's the fancy-pants term I couldn't think of :-)

    Hello Burn...Stuffed Flank Steak is a Argentine dish called Matambre. In Brazil (Portuguese) it means "shoe leather" and in Argentina (Spanish) it means "hunger killer". Mat(ar) = to kill...(H)ambre = Hungry. Normally it is cooked/braised in an oven and is filled with carrots, hard boiled eggs, spinach, green olives, onions and herbs. If you search Matambre on Google you will find a lot of recipes.

    I recently made matambre, but instead of in the oven, I slow smoked on my BGE @ 225deg for 7 hours to an internal temp of 195deg. I have a post from a few weeks ago about the cook. Usually in the US, we make pinwheels and cook fast like a steak, but matambre is meant to be cooked slow and until fork tender, so on a grill it is perfect for low and slow,and since it is removed from the short rib, I treated it like beef ribs.

    I actually started with short ribs and the matambre was a side dish. The flank steak is part of the short rib and I had bought a whole short rib, which came with the flank steak (was cheaper buying together and the butcher gave me a discount). I separated the two and cooked separately.

    For the flank steak (matambre), I butterflied it, added pork sausage with the casing removed, garlic, carrots, herbs and Gruyere cheese. I rolled it up, put a bacon weave around it and tied it off. I dry brined the flank steak for 24 hours before butterflying. I added the sausage in the middle and the bacon weave to keep the meat from drying out, as well as, adding more flavor. I also added some MBBBR to the outside.

    Short Rib before cleaning

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    Short rib cleaned with flank steak removed

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    On the smoker

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    Finished product

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    • smarkley
      smarkley commented
      Editing a comment
      whew... what a beautiful piece of meat!

    Nice, Mal! You got some skills and knowledge that I don't. And perhaps a bit more patience.


    • Mal Passado
      Mal Passado commented
      Editing a comment
      Its not patience, I was cooking for my father-in-law who was visiting from Brazil. My wife lets me splurge on wine and better quality meat when he is in town. Plus, you have to keep the father-in-law in your good graces.


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