Wednesday, October 22, 2014

Relatively Wordless Wednesday

Mary had a little...

Rack of Lamb on Grate

Rack of lamb is a grilled dish that sounds daunting, but flat out is not.

Rack of Lamb on Grate

A two zone cook, moving from direct to indirect, and before you know it, a gourmet dinner.

Sliced Rack of Lamb

The best part? Gnawing on a bone.

Lamb and Kettle

Enjoy your Wednesday!

Rack of Lamb with Squash and Red Pepper Pesto

Saturday, October 18, 2014

Weekend Weber Round-up

Just in case you are not following the daily updates on the Weber blog, which I highly encourage you to do, every so often I’m going to re-cap my contributions.  While I’ve been grilling a lot, not everything reaches this page.  The last thing I want is for someone to think I put my grills into storage for the fall!

Here’s a look at what I’ve been talking about:

Cast Iron Tomahawk!

Ultimate Crust: Cast Iron Steaks - No grilling on cast iron is not grilling blasphemy…just as long as you use a grill and not a stove!

Planked & Brushed

- Cedar Planked Wings - There is no doubt about it, I’m a serial-planker.  Chicken wings are just one more way I love to merge the heat of the coals and the smoke of cedar.

Rubbed Pork

- Smoking on a Kettle - I first learned to BBQ on a Weber Kettle and while I tend to now use my WSM, the kettle is the original, and most importantly, versatile, workhorse.  Those wonderful ribs you had at that BBQ place while on vacation?  Yeah, you can smoke those in your own backyard.

Grilled Chicken

- Chicken, the Never-ending Grilled Meal - A grilled chicken is the ultimate meal.  It’s easy, it’s good, and with proper planning it can not only be dinner, but two lunches and another dinner.

Grilled Pizza

- Grilled Pizza - All the more reason to throw out those carryout menus.  

Gunnamatta: Yeastie Boys

- Grilling and Beer - You know at some point I had to talk about two of my favorite things.

Note: I am compensated for my work with Weber.

Monday, October 06, 2014

What's on the Grill #306: Grilled & Stuffed Flank Steak

Whenever I grill flank steak, I always think to myself, “Why don’t I grill flank more often?” Usually, I marinade flank steak and use it for fajitas. It’s sort of a one trick pony for me.

While flank is nowhere near a tender as meat from the loins, it has a rich and deep meaty flavor.  Flank can do a lot more than fill a tortilla, in fact, flank is pretty incredible when you fill it.  It’s time for slicing and stuffing.  I do need to grill flank more often.

Stuffed, Rolled, & Grilled Flank Steak

Grilled & Stuffed Flank Steak

Adapted from Williams-Sonoma Essentials of Grilling

1/3 cup grated parmesan cheese
1/2 cup chopped salami
3 T coarsely chopped toasted pine nuts
3 large cloves of garlic, finely chopped
1/4 chopped fresh flat-leaf parsley
2 T chopped fresh oregano
1 flank steak
salt and pepper
olive oil


Combine the cheese, salami, pine nuts, garlic, parsley, and oregano in a bowl.  

Dicing Garlic

Mix well.

Mix stuffing

In order to stuff the flank steak, it first needs to be butterflied.  Think of it as making a meat book.  Which, incidentaly, is one of my favorite types of books.  Regardless of the author.

With a very sharp knife, slice the steak in half across the horizontal plane.  The knife should run parallel to the countertop.

Butterflying Flank

Continue slicing, while “opening” the book with your left hand.

Butterflying Flank

Keep cutting all of the way across, but be careful not to cut all the way through.

Butterflying Flank

Once the knife reaches the end, open the steak and keep slicing until the meat is lying flat.

Butterflying Flank

Oil one side of the steak with olive oil.  Transfer the meat to a large sheet of aluminum foil with the oil side down.

Moving to Foil

Spread the stuffing over the meat, keeping the stuffing back at least 2 inches from the edges.

Spreading Stuffing

Using the aluminum foil, tightly roll the flank steak.

Starting the roll

The key is to not roll the foil in with the meat, but rather use the foil to keep the rolled flank together.

Rolling Flank Steak

Rolling Flank Steak

Rolling Flank Steak

Once rolled, twist the sides tight and refrigerate for several hours.

Rolled Flank Steak

After the meat has been refrigerated for 2-4 hours, prepare the grill for indirect medium heat.

There are two ways to grill the flank steak.  The meat can be grilled in the foil indirect for two hours or, the method I prefer, removed from the foil and seared directly on the grate.

The foil wrapped method creates more of a tender steamed steak.  While good, I prefer meat directly on the grill.  The flavor is more intense and the texture is more interesting.

Stuffed, Rolled, & Grilled Flank Steak

Remove the steak from the foil and tie up with butcher twine to keep the steak from unrolling.  Sear each side over direct heat for approximately 2 minutes a side, 8 minutes total.

Flank Steak & Veg

Move to indirect heat, and continue to grill another 20-30 minutes or until the internal temperature reads 130 F with an instant-read thermometer.

Grilled Stuffed Flank Steak

Remove from the grill, tent with foil, and allow to rest 10-15 minutes.  Slice, and serve.

Sliced Stuffed Flank Steak