I have been asked why Flank steaks??
The simple reason is that they are very easy to stuff since they are thick and robust! Flank steak has tons of intense beefy flavor which keeps it juicy while cooking. It’s also thicker, wider cut of meat than skirt steak.
Serving : 2
Prep : 15 mins / Cook : 25 mins / Total : 40 mins
2 portions of Flank Steak
1/4 Cup Melted Garlic Butter
1/4 Whole Red onion
3 Cloves of garlic
2 Tablespoons Lemon pepper
1 Tablespoon Cajun
1 Tablespoon black pepper
3 Tablespoons Worcestershire sauce
2 Tablespoons Olive Oil
Few small cubes of Cream Cheese
1 Cup Cheddar Cheese block ( Cube’s & Shredded)
1-Cut the Garlic and jalapeno very finely and add Red onion , Garlic, Jalapeno, Lemon pepper, Cajun, Black pepper, in a bowl until a paste is created.
2-Stuff the Beef with the paste.
3-Add the 2 cheese’s.
4-Hold together with Toothpicks.
5-Brush the beef with the melted Garlic butter.
6-Baked for 20 minutes.
7-Grilled on high 3-4 minutes per side in a pan with olive oil.
8-Sprinkle remaining cheese on top and put in oven until the cheese is melted.
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