Barb D
TVWBB Hall of Fame
I saw this recipe in the Weber New Real Grilling book and wanted to give it a try.
Stuffing was spinach, black olives, bread crumbs, raisins, red wine vinegar, EVOO and garlic mixed all together.
Then I butterflied my flank steak and pounded it to an even thickness.
Put stuffing on and rolled up and used butchers twine to keep it together. Rubbed all over with EVOO and S & P.
[/url]100_4053 by Richard Dahl, on Flickr[/IMG]
[/url]100_4054 by Richard Dahl, on Flickr[/IMG]
[/url]100_4058 by Richard Dahl, on Flickr[/IMG]
Onto the performer, sear over direct heat on all sides then moved to indirect heat. Cook for about 40 minutes longer and pulled at 140*
[/url]100_4062 by Richard Dahl, on Flickr[/IMG]
[/url]100_4064 by Richard Dahl, on Flickr[/IMG]
[/url]100_4066 by Richard Dahl, on Flickr[/IMG]
Plated with asparagus cooked in CIS with bacon and seasoned with Trader Joes 21 Seasoning Salute.
[/url]100_4074 by Richard Dahl, on Flickr[/IMG]
Dinner was great and will be doing this again.
Thanks for looking.
Stuffing was spinach, black olives, bread crumbs, raisins, red wine vinegar, EVOO and garlic mixed all together.
Then I butterflied my flank steak and pounded it to an even thickness.
Put stuffing on and rolled up and used butchers twine to keep it together. Rubbed all over with EVOO and S & P.
Onto the performer, sear over direct heat on all sides then moved to indirect heat. Cook for about 40 minutes longer and pulled at 140*
Plated with asparagus cooked in CIS with bacon and seasoned with Trader Joes 21 Seasoning Salute.
Dinner was great and will be doing this again.
Thanks for looking.
Second Cliff's comment on the trussing, I would have cut that sucker in half to make it easier (cuz I'm a wimp!) 
