Cheesy Flank Steak Pinwheels are my new summertime bbq show-off. With its cheesy inside with vibrant colours, this flank steak recipe is a win. Not only am I going to show you how to smoke flank steak, but also how to roll it like a boss. What makes it extra easier is these @Castellocheesecanada cheese slices.
Cheese is my love language and I love how these Castello Havarti cheese slices really elevate this BBQ cook. Not often are we thinking of slices with gourmet types of cheeses and now we can with @castellocheesecanada. Elevate your BBQ with slices like Blue Cheese, Gouda, and Havarti. Check out how I made this Cheesy Flank Steak Pinwheel recipe.
WHAT IS FLANK STEAK?
Sometimes also referred to as BARVETTE, flank steak or bavette is a part of the lower abdominal or chest of a steer. It is usually a long thin rectangle cut of meat with fat ribbons slightly running through it. It comes from a well-worked area of muscles which often means it leans to the tougher cuts of beef (that is why we marinade it to tenderize it).
WHAT TEMPERATURE DO YOU COOK FLANK STEAK TO?
For this flank steak recipe here are some quick guidelines. I personally love my grilled flank steak to an internal temperature of 130 degrees and do not recommend going over 150 degrees as it can make it tough.
RARE: 120-130 Degrees F
MEDIUM RARE: 130-135 Degrees F
MEDIUM: 140-150 Degrees
Flank Steak (2-3lbs)
Havarti Cheese Slices from @CastelloCheeseCanada (4-6 slices)
Orange Pepper (slices, sauteed)
Basil (fresh, 2 Tbsp, roughly chopped)
Parsley (fresh, 2 Tbsp, roughly chopped
Beef Rub (2 Tbsp)
Butcher String (to secure the pinwheel)
In a pan, saute your orange peppers until wilted. Next prepare your flank steak by slicing it right down the middle and spreading it open. Using a very sharp knife will really help. Place 6-7 strings of butcher string under the flank steak horizontally. Next, spread cheese slices, peppers, and herbs evenly. Your stuffing will move slightly as we roll it, so leave a little room on one side empty to allow for this. Secure by knotting your butcher string.
Preheat your pellet grill to 275 degrees. Rub the exterior with your favourite beef rub. Now you can either slice it and put it into a cast iron pan, or cook it as a whole as a roast. Either way is delicious. Throw your roast or cast iron on directly. This will take approximately 1 hour or until an internal temperature of 135 degrees. Let rest for 5 minutes before slicing into. Enjoy.
WHAT YOU'LL NEED
A PELLET GRILL
For this cook, I used my Pit Boss Grills Navigator
I used the Competition Blend by Pit Boss Grills
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