Page 8 - DEC2021 Digial Issue: Barbecue News Magazine

Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Ingredients:
olive oil
6 oz fresh baby spinach
1⁄4 cup sliced roasted red peppers 2 cloves minced garlic
4 oz goat cheese, softened
4 oz cream cheese, softened
1 1⁄2-2 lb flank steak
kosher salt
freshly ground black pepper granulated garlic
Directions:
Prepare a charcoal grill to cook at 375F. Set up the charcoal grill for 2-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cook- ing), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones.
Heat a sauté pan over
medium heat on the
stovetop for 1-2 minutes. Drizzle in about one tbsp of olive oil and add the spinach. Cook until the spinach is slightly wilted, stir- ring, about two minutes. Add the roasted red peppers and minced garlic and continue to cook until the peppers are warmed through, and the garlic is fragrant, about two minutes. Season with salt and pepper to taste. Remove the pan from the heat, set aside and allow to cool.
In a small bowl mix together the goat and cream cheeses and set aside.
Butterfly the steak: Place the flank steak in the freezer for 20 to 30 minutes or until it is firm but not frozen. With the short end facing you, make short, horizontal lengthwise cuts, slicing almost through to other side. Open the meat like a book and push to flat- ten it. Season the steak with salt, pepper, and garlic. Begin stuff-
ing the steak by spreading the cheese mixture onto the meat, leaving a one-inch border along the sides. Then arrange an even layer of the spinach mixture on top of the cheese.
Roll it up: Starting at the end closest to you, begin rolling the steak up tightly, tucking in the sides as your go. Place kitchen twine around the steak at 1⁄2 inch intervals. Brush the meat with olive oil and season the outside of the roll with salt, pepper, and garlic.
Once the cooker comes up to temperature place the steak over the direct heat side of the grill and sear the meat on all sides, about 3 to 4 min- utes. Move the steak to the indirect heat side of the grill, close the lid and continue to cook until the meat reaches an internal temperature of 130F, or your desired doneness. Transfer the meat to a platter and allow it to rest for 10 minutes. Slice into 1- inch pinwheels and re- move the kitchen twine to serve.
Stuffed F lank Steak (Pinwheels)
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BBQbuddha.com
BarbecueNews.com - 8
DECEMBER 2021