Steak and Cheese Tamale Casserole


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Saw this recipe in one of my Weber books and it sounded good for the weekend. Here we go.

Took about 1.25 lbs. of Flank Steak and basted with oil and seasoned with K Salt, chili powder, cumin and black pepper.



Let it rest on he counter while the grill heated up and then threw it on.



Gave it about 4 minutes a side and pulled.



After allowing it to cool, I cubed up the meat for the casserole.



Here are the ingredients for the crust.



Got it all stirred up and placed it into our 12" CI Skillet. Pressed it onto the bottom and side of the skillet.



Got the flank steak mixed with a medium heat salsa, some roasted red bell peppers, chopped and about two cups of shredded pepper jack cheese.



Folded mixture into the shell in the pan and spread evenly.



Used my 26er to accommodate the 12" skillet. Got it on the grill on indirect for about 40 minutes, rotating skillet once during cook.



After 40 minutes topped with another 1/2 cup of the shredded pepper jack.



Continued......
 
Last edited:
After cheese on top melted, pulled and let cool briefly in kitchen.



I thought I had a package of nice tortillas to go along with this dish but realized I didn't. Had to settle for a little French bread in its place. Very nice recipe with wonderful flavor.



Not a great plate shot. Too much orange. Anyway, it tasted great. Thanks for looking everyone. Hope you're having a great game day!
 
Last edited:
Flank steak is a favorite in my house. A method as you have used this cut of beef is perfect. Beautiful cook, Cliff!
 
Cliff that is one awesome dinner you did. I'm glad "Rich asked which book you got it out of because I was going to also.
 
Last edited:
You must log in or register to reply here.

 

Back
Top