Every week when we are taking cutting orders for beef we get to the Flank Steak and have to tell people this recipe. It is just one of those dishes that makes your mouth water just thinking about it. We finally, after many requests, are taking the time to add this to our recipes. It is so simple you will wonder why you did not think of it yourself. If you have never kept your Flank steaks when butchering, it is worth it just to try this recipe at least once. I think you will find it to be a favorite and wish the beef had more Flanks to offer.
Ok, so let's get started with the recipe. I don't have a lot of pictures right now simply because I don't have a Flank to cook but we are butchering soon and I will get some pictures up for you as soon as I can.
So for this recipe, you are going to need:
1 Flank Steak
1 8oz cream cheese
1-2 Jalapeños chopped
1/2c cup real bacon pieces (or more, who doesn't love bacon?)
1c shredded cheese of your choice (we like Colby Jack or Pepper Jack)
Salt, pepper, and other spices of your choosing
First thing is to let your Flank thaw naturally or in some cold water. Do NOT thaw it in the microwave. That just toughens your meat and partially cooks it, no matter how slow you try to do it. With our vacuum sealed bags, it's easy to just drop them in a sink of cold water and come back in a couple of hours (or less) to perfectly thawed meat.
Take your meat out of the bag and lay it on a large cutting board or clean countertop. Pat it down well with a paper towel to remove excess moisture and put it on a cookie sheet.
Now get a coffee cup, a rolling pin, a small skillet, or if you have it, an actual meat mallet and pound out your meat to about a half inch all the way across. It is ok if it is not exactly the same, it just makes it roll a little nicer.
You can now sprinkle whatever seasoning you like to use lightly on both sides of the meat. I like to use PS Seasonings Chop Shop but you can use any steak seasoning or just salt and pepper if you prefer.
Set the meat aside and let the spices fall in love with the meat for a few minutes.
Now you can mix together the cream cheese, chopped jalapeños, bacon, and cheese together in a bowl. Once it is mixed well, spread it evenly over your Flank steak.
Here comes the fun part. start on one of the long sides, and roll your steak into a pinwheel. Once you have it completely rolled, put toothpicks in it to hold it together.
Have your grill or smoker hot and ready to go and place it in the middle of the grates. We have our Yoder pellet smoker set to 300 and we cook it for about 15-20 minutes and then check it. We want it to be nice and done, but not over cooked. You will need to adjust the time and temperatures to suit your tastes and preferences.
Once you have it cooked to your perfect state, take it off the grill and cover it with foil and let it set for about 10 minutes. You can put it in your over on warm if you want to make sure it stays hot. I have also just turned my grill off and left it on there for a few minutes after cooking. Again, do what works for you. Just make sure your grill is not going to over cook the meat. Now, the best part. Uncover the Flank roll and slice it like you would a pumpkin roll or rolled cake. You will see the yummy jalapeño popper mixture in every slice making your tongue dance with joy.
The only thing left is to eat and enjoy!
A couple of other things we have tried is just taking the spinach artichoke dip and using it instead of the jalapeño mixture. It is great for those who don't like the spicy version. If you really want to make it yummy, you can take whole slices of bacon and completely wrap the entire roll in bacon before you put the toothpicks in it. Talk about a party in the mouth. That's some good eating' there.
Let me know if you fixed this and any adjustments you might have made to personalize it to your family's liking.