Sunday, February 10, 2013

Queso & Salsa stuffed Grilled Chipotle Flank Steak


STUFFED! Flank steak can be tricky – just make sure to not overcook. Although the kids were not fans of this, my husband I enjoyed the chipotle flavor and we had an unexpected guest arrive at serving to taste test. She was amazed with the flavor! Check out my help pounding out the steak.    

Ingredients:

Salsa:
2 small tomatoes, finely chopped
1/2 cup onion, finely chopped
1/4 cup cilantro, finely chopped
Juice from 1 lime
1 tablespoon olive oil
1/2 teaspoon salt (I use sea salt)
1/4 teaspoon white pepper

Steak:
1 1/2 pound flank steak
6 ounces Queso Fresco, cut into lengthwise slices
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chipotle powder
1/2 teaspoon black pepper (I always use freshly ground)
1 1/2 pound flank steak
6 ounces Queso Fresco
1 tablespoon olive oil

Directions:

Make salsa by combining ingredients and setting aside.

Preheat grill to medium-high heat.

Place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.

Place queso cheese slices lengthwise in a 3-inch-wide strip down the middle of the steak. Top with salsa, reserving about 1/3 of the salsa for serving. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Using skewers, seal the stuffed steak by pushing through the roll and close to the overlapping edge to hold the roll together.  You may need to cut off excess skewer length.

Combine garlic powder, cumin, paprika, chipotle, pepper and salt. Brush steak with olive oil and carefully rub with seasonings.  

Gently grill the steak roll for 5 minutes on each of the four sides for medium-rare. Don't worry if the ends of the skewers burn. Remove the skewers; let the steak roll rest for 5 minutes before serving.

Slice roll into 8-10 pieces.



Suggestions: Serve over roasted vegetables – I used mixed baby potatoes and Brussels sprouts with parmesan. When I roast my veggies I season well and use olive oil of course.
  
KID TIP: Pounding out meat is a must activity for kids. We couldn’t find the meat pounder so we had to get creative and borrow a tool from the garage. I am positive a little boy has misplaced my kitchen tool!

1 comment:

  1. For white and black pepper, the best is too use the same kind of pepper and why not an aromatic pepper. Tease your taste buds with Kampot pepper!

    ReplyDelete