Rolled Flank Steak Question

[JimK]

I'm cooking a rolled/stuffed flank steak tonight. Should I slice it into "medallions" and grill individually, or cook it whole, then slice?

Your input is appreciated.

 

[Larry Wolfe]

I would cook hole and slice to serve. If you slice prior, chances are you're going to lose most of the filling, depending on what you're stuffing with. I could always come over and help eat them for you, I mean help you cook them.

 

[JimK]

Thanks Larry.

One more question: I'm assuming I should roll so that when I do cut, I'm cutting against the grain, as I would when slicing a flank. Is that correct?

PS: Going "Italian Style" and stuffing with roasted garlic, basil, oregano, mozz, parm-reggiano, and pecorino romano. I'm planning stuffed zucchini and some grilled asiago cheese bread. I'll post up later on.

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Thanks Larry.

One more question: I'm assuming I should roll so that when I do cut, I'm cutting against the grain, as I would when slicing a flank. Is that correct?

PS: Going "Italian Style" and stuffing with roasted garlic, basil, oregano, mozz, parm-reggiano, and pecorino romano. I'm planning stuffed zucchini and some grilled asiago cheese bread. I'll post up later on. </div></BLOCKQUOTE>

Absolutely, and again I will come over and eat your food! Dammit, I mean help!

 

[JimK]

The breeze is blowing south, Larry. Can you smell the Stubbs?