About a month ago, I grilled a rolled and stuffed flank steak. I never had the intention of writing about it. Instead, I was just playing around with some ingredients and, as I tend to do, took pictures. The pictures, which I posted to social (something else I tend to do) and the meal, turned out excellent. Granted it’s hard to screw something like this up, it’s basically a glorified roast. I just felt it was better than I expected. It was the kind of good I wake up thinking about.
When Dad asked me for the recipe, I knew just reciting it over the phone wouldn’t work. Dad is a man of precision and accuracy. I would need to write it down, and if I had to write it down, I’ll just twist my own arm and make it again.
Oddly enough, I have a hard time routinely finding flank steak at either of the two grocery stores I shop. It’s hit and miss. I had to scramble to find it for this recipe. I have no idea if it’s seasonal, holiday centric, or what, but if there is anything I would like to see routinely, it’s flank steak. It’s relatively in-expensive, versatile and is great at feeding a group.
When it comes to preparation, a marinade can add a lot to this cut. Although, I believe the stuffed route is the most interesting of the two. Not only does the stuffing bring more variety than a marinade, it also yields options for texture, which I took advantage of here.
Was it as good as the first time? Without a doubt, yes. Now hopefully Dad thinks the same. I need to get writing.
Stuffed Flank Steak with Prosciutto & Goat Cheese
by Another Pint Please
1 flank steak, 3-4 pounds
5 slices prosciutto
1/2 cup chopped walnuts
1/2 cup flat leaf parsley, fresh
1 clove garlic, chopped
4 oz goat cheese
salt and pepper
Since Angry Orchard cider is available in cans, it makes perfect sense to grill a cider can chicken. After all, why do beer cans get to have all the of the fun? Of course, I wasn’t the only with the idea, as my friends at Angry Orchard not only put the chicken on the can, but added a cider dressing to finish the bird off. Cider and chicken, it’s a fantastic combination.
Crisp Apple Cider Can Chicken by Angry Orchard and adapted for the grill by Another Pint Please
1 Roasting Chicken, approximately 4-5 pounds 1 can Angry Orchard Crisp Apple Cider (4 ounces for the dressing, 1 swig for you, the rest for the bird!) 2 T chopped fresh herbs (rosemary, thyme, etc.) 2 cloves garlic, finely chopped kosher salt and freshly ground pepper olive oil