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Grilling Girl - Stuffed Flank Steaks

I just admitted to a friend the other day that my favorite protein is and has always been steak. My favorite meal at home, as much as I love to create in the kitchen, is a beautiful medium-rare ribeye with lots of garlic and herbs, and a big salad.

But I wanted to do something different  with steak and came upon this recipe from Derek Wolfe - pictured below. Derek has a website called overthefirecooking.com and does a lot of great stuff. I’ve modified it a little, but it’s really his creation. And his pictures are far better than mine. Maybe I need a food stylist :)

This is really delicious, so you should give it a try. It tastes like a Jalapeño Popper with  no deep-frying and the added benefit of steak. Since we’ll be getting into grilling season soon (despite the snow that’s coming down as I write this),  check his site out for other good-looking dishes.

I have a Traeger Pellett grill/smoker, so I adjusted, but most people have a grill like his or a gas grill that you can divide into zones. So I left his grill instructions as is. The Traeger site also has some great cooking tips, and a sense of humor as well - take a look at their beef temperature table at the right side of the page.


INGREDIENTS

Steak

2 inside skirt steaks trimmed and butterflied

1 tbsp kosher salt

1 tbsp black pepper

1 tbsp garlic powder

1 tbsp onion powder


Stuffing

2-3 jalapeños thinly sliced

1 cup shredded jack cheese

3/4 cup cooked chopped bacon


Garlic butter

¼ cup butter

1.5 tbsp minced garlic

1 tbsp Parmesan cheese

1 tbsp chopped basil


Method

Preheat your fire to medium heat (about 300).

Carefully butterfly open your skirt steaks in half and then use a mallet to flatten them.

Lather with oil and generously season with salt, pepper and garlic. With the steaks open, add cheese, bacon bits and sliced jalapenos to one side and cover with the other side. Leave at least ½” of room on the edges so that the meat will seal. Use your mallet to flatten the edges to make the seal even stronger, then repeat this whole process for the other skirt steak. Once done, set in the fridge for 30 minutes.

Add your stuffed skirt steaks to the coals and  cook for about 7-8 minutes per side over medium heat or until they reach 130F. Once done, pull them off and let them rest for 10 minutes.

As the steaks rest mix the garlic butter ingredients and cook on low until melted (about 5 minutes). Pull off the heat and brush the steaks with the garlic butter.



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