Rolled Flank Steak

[Mark Skeet]

We're having company this weekend and my wife asked me to do a meat that will look pretty when sliced, so I'm thinking of a rolled flank steak. I've made this before on the OTG but never on the WSM. Has anyone ever done something like this on the WSM? I'm concerned mainly about timing it correctly with the rest of the meal. Thanks!

 

[Mike P.]

I've done the Cajun stuffed rolled round steak. All I can offer is that it gets to done a lot quicker than a solid piece.

Good Luck!

 

[Steven A]

Not to sound dumb, but what is a rolled flank steak. I thought I had an idea about what it might be until Mike mentioned that it gets done quicker.

 

[Bob Sample]

Steven this is rolled flank steak.

 

[Jody Smith]

I've done it on the charcoal grill but not on a smoker. I seasoned it like prime rib, salt pepper and fresh thyme. after it was done, I actually unrolled it and charred it slightly for appearance. it was a huge hit.

 

[Jon Des.]

I can't give you a time, but it will cook quicker than you'd expect. I've also found that butterflying it is a lot easier than trying to pound it flat.

 

[Steven A]

Originally posted by Bob Sample:
Steven this is rolled flank steak.

OH THAT LOOKS GOOOOOOOOOOOOOOOOOOOD!

 

[Ray Crick]

Mark,

How did it turn out? Did you roll it?

Personally, I think a flank steak that is sliced across the grain is very attractive to serve, and do it often.

Any pics?

Ray

 

[Mike P.]

Originally posted by Steven A.:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample:
Steven this is rolled flank steak.

OH THAT LOOKS GOOOOOOOOOOOOOOOOOOOD! </div></BLOCKQUOTE>

I plan on going to Mojo's Cajun Meats tomorrow to pick up one stuffed with crawfish, shrimp and peppers and onions along with about 5 lbs of boudin. Talk about some surf and turf!