Stuffed Flank Steak in a Kilkenny Bath
This grilling recipe takes a bit of time to make.
Mostly because it has to sit in its beer brine for about 24 h, but I promise you, it is worth it. Flank steak is a fantastic cut for the grill, with a pronounced beefy flavor and, cooked the right way, very tender.
For flank steak you can use our temperature guide for beef.
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Instructions Trim the fat and membranes from the flank steak. If you can get a relatively flat piece, that's good, but otherwise cut into it so you end up with a flat sheet. Place it between two sheets of plastic wrap and pound it out with a saucepan or a meat mallet. Put the flank steak in a zip-top bag and pour in the beer, 6 garlic cloves, chili flakes, parsley, salt, pepper and vinegar. Seal the bag and try to press out as much air as possible. Leave in the fridge for about 24 h, making sure the whole piece of meat is covered by the beer. Open the Spitfire Ale and drink Chop the jalapeños, onion and the remaining garlic. Sauté 3 min–5 min in a little oil, then let cool. Pat the flank steak thoroughly dry and place it on a cutting board. Season lightly with salt and pepper. Mix the jalapeño and onion mixture with the grated cheese. Scatter the chopped smoked ham over the whole "meat sheet" Top with the cheese and onion mixture. Press flat. Roll up the flank steak and tie it with kitchen twine Fire up the grill and sear the roast on all sides over high heat. Then make sure the grill is at about 300°F Grill indirect for about 40 min or until the internal temperature reaches 136°F. Pour a little Kilkenny over it now and then during grilling. Let rest in foil for a while before serving Slice into thin slices and serve with the sides of your choice. [caption id="attachment_5754" align="alignnone" width="300"] Image from Ica.se[/caption]
