Stuffing the Steak

by zydecopaws on June 8, 2011

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Yeah, I know, another risque post title. Made worse when you considered I beat my, er… steak before stuffing it. With sausage, among other things.

Now that I have your attention lets discuss the butterflied flank steak stuffed with sausage, mushrooms, onions, red bell peppers, Anaheim peppers, an undetermined variety of upscale cheese, and chopped fresh cilantro. Oh, and then rolled up nicely and sprinkled with some Simply Marvelous Pecan rub and cooked indirectly on the BS Keg for about 30 minutes after a quick sear of all sides.

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The steak was accompanied by roasted Yukon potatoes, carrots, and sweet onions drizzled with EVOO and tossed with granulated garlic, salt, and fresh rosemary.

This is what happens when the end of the day rolls around and you find yourself standing in front of the freezer wondering what to cook, then move to the refrigerator and see what might go with the meat you just took out to thaw.

Not bad for something thrown together at the last minute with ingredients on hand…

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