Anything that can be stuffed with a variety of cheeses, vegetables, meats and of all things BACON and rolled up into a neat 'lil package deserves to be in our bellies!
But this here ain't no turkey! Our stuffing of choice for this inexpensive but remarkably impressive butterflied flank steak is... (wait for it) BACON and roasted poblano peppers with a smothering of some spicy pepper jack cheese. It may burn a little but the burn tastes so good!
SOUTHWESTERN FLANK STEAK PEPPER JACK & POBLANO PINWHEELS
PREP TIME: 20 minutes
COOK TIME: 35 minutes, total
RECOMMENDED PELLETS: Mesquite, Hickory or Maple
SERVES: 4 to 6
1 flank steak, about 2 lbs
3 whole Poblano or Pasilla chiles
8 to 10 slices pre-cooked bacon (cooked but still pliable)
4 ounces thinly sliced pepper jack cheese
1 teaspoon smoked paprika
2 teaspoons ancho chile powder
1 teaspoon ground cumin
1 tablespoon olive oil, plus more to oil the steak
3 cloves garlic, minced (about 1 tablespoon)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Trim the flank steak, removing any silverskin or excess fat. Then butterfly the steak by holding your free hand flat against the top of the steak and inserting the knife in the middle of the trimmed edge of the steak. Start slicing it horizontally through the middle. Slowly cut with the grain from one side to the other, leaving the back edge intact like the spine of a book.
Keep working the knife across slowly and carefully cutting through the meat, keeping the knife parallel to the board and gently pulling it open as you go. Stop when you are about 1/2- to 1/4-inch from the other side. If it doesn't lie flat, gently pound the seam with the palm of your hand.
Get starting roasting those peppers. Start the Traeger on Smoke, lid open, for about 5 minutes or until the fire is established. Preheat to High heat, lid closed, for about 15 minutes.
Place the chilies directly on the grill grate and roast until they blacken and blister on all sides, turning every 3 to 5 minutes. (10 to 15 minutes total)
If you haven't already partially cooked your bacon, now is a great time to throw it on the Traeger and cook it until the fat has rendered but the slices are still soft.
Put the roasted peppers in a plastic bag and let them rest for 10 minutes. Take them out of the bag and carefully peel off the skin and open the chiles flat and remove the stem and seeds.
Combine the chile powder, smoked paprika, cumin, garlic, olive oil, salt, and black pepper in a small bowl and mix to form a paste. Add more oil if it seems too thick to spread.
Rub the chile paste into the steak, reserving a couple of teaspoons to season the outside.
Layer the flank with the bacon slices, pepper jack cheese and flattened chilies, leaving a 1-inch border at the top and the bottom.
Carefully roll the steak away from you (the grain should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
Use butcher twine to tie the beef tightly, spacing the ties evenly every 2 inches.
Place the flank steak directly on the grill grate and cook at High heat for about 15 to 20 minutes, or until the internal temperature registers 125 to 130 degrees F on an instant-read thermometer, rotating it a quarter turn every 3-5 minutes.
Transfer to a platter, let rest for five minutes, and then slice it into rings about 1 1/2 inches wide. Serve 'em up!
Southwestern Flank Steak Pinwheels Recipe.docx (13.06 kb)