Stuffed Flank Steak
What to do about left-overs, eat it again, or make something new and wonderful?
I like the create something new and wonderful thought.
So, we had alot of Mediterranean Rice with Pomegranate and Cauliflower leftover from the night before. And pomegranate seeds do not like being nuked. Having the leftover rice made this dish really easy to whip together.
So, where does the Mediterranean meet the Caribbean?
In our kitchen
This seems like alot, but prep with the leftovers, prep took about 15 minutes.
Ingredients
1.5 lb of flank steak. It should now be about 1/2 inch thick.
Leftover Mediterranean rice
Bell Pepper Slices
Scallions
B&Gerk&Mesquite
Fried plantain or banana if plantains are not available
Cooked black beans (will be added next time)
Filet the flank steak and lay it open
Coat with B&Gerk&Mesquite, then brush on some BBQ sauce
Cover with the left-over rice. If you need to make some rice, add the turmeric, cumin, and cinnamon after it is cooked.
Lay out strips of scallions, peppers, and black beans
Fry you plantain in butter, then add a row of it
Wrap the pork, tie it off with butchers twine. Here is an important thought that came after the the first attempt. Make a tie for every slice you plan on cutting. The medallion will hold its shape if you cut between the ties.
Spinkled with B&Gerk&Mesquite, then added a thin layer of BBQ Sauce.
Cooked indirect for ~7 to 8 minutes, rolled 1/4 of the way over, repeated until all 4 sides were cooked.
Fileted flank steak
Adding scallions and peppers on top of a bed of rice
Fired bananas. Bummer, broken pieces. Many know what happens to broken pieces on the farm
Add more wraps than this. One per slice
Gerked and BBQ then off to the grill
