Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

French Grilled Flank Steak




Source of Recipe


Internet


List of Ingredients




1 1/2 lbs. Flank steak, fat and silver skin removed
5 ft Butchers twine or kite string (cotton)

FILLING
5 lbs. Kale greens, stemmed and washed
1/2 # Bacon. diced small
1 ea. Yellow onion, peeled and diced medium
1 tbsp Garlic, peeled and minced
1 cup Apple juice
to taste Kosher salt and black pepper


Recipe



Begin by placing the flank steak on a cutting board, with the length and grain of the meat face forward. With a sharp boning knife, book fold cut the flank in half trying not to cut the meat in half. Season with salt and pepper and return to the refrigerator. For the filling, in a heavy bottom pot beat butter until lightly browned, and add the bacon and cook the bacon until thoroughly crisp, add the onion and garlic and cook until translucent, add the apple juice and the prepared kale greens and cover to steam. Allow the greens to steam until soft and tender, remove from the heat and season with salt and pepper. Once cool, you may fill the meat with the kale mixture. Place the meat back onto the cutting board and open the book fold fully. It is suggested that you pound the meat to tenderize however that is not necessary. Spread the filling over 2/3rd of the meat and roll the meat into a log leaving the non filled portion of meat to be rolled last. With the twine tie circular knots around the meat individually with the twine. Heat up your French grill to high heat. Lightly season and oil your meat prior to heating and begin to grill the meat until fully caramelized. Place in oven to finish, this process should, take 12-15 minutes. Remove from the oven and allow the meat to rest prior to cutting. Once rested, remove the twine and cut 1/2" slices and place on a plate for your guests or family to enjoy.