Sun-dried Tomato and Queso Fresco
Stuffed Flat Iron Steak Pinwheel
I am always trying to think of new ways to make old foods.
Case in point; the flat iron steak.
This is a relatively new cut of meat
that was developed by scientists at the University of Nebraska
and the University of Florida.
They wanted to take a cut of meat from the shoulder
of the cow that commonly went to waste because of the
tough connective tissue that ran right down the middle of it.
They figured out a way to cut this piece of meat
eliminating the connective tissue
and the flavorful flat iron steak was "born."
As this piece of meat is a non-loin cut,
it should be marinated before cooking and should never
be cooked past medium.
Now that you know a bit more about flat iron steaks,
let's get on with the cooking.
Flat Iron Steak Pinwheel covered
with a honeyed soy whiskey glaze.
the flat iron steak
1/4 cup crumbled Queso Fresco
1/4 cup minced sun-dried tomatoes*
2 tablespoons Country Dijon
1 clove garlic, grated
Pinch black pepper
*I dry my own tomatoes, either in the sun,
or if the weather does not permit, in the oven set on 200,
with a bit of olive oil.
This is a good way to use tomatoes that are a bit wrinkled.
I then keep this bag in the freezer.
Carefully slice the steak open from the side, butterflying it. Looks like I need to practice. Mix the ingredients for the stuffing. And spread the mixture evenly over the steak. Then roll up, starting at one long end, making sure to keep the roll tight. Now you can practice your bondage knots. Oh, I'm so knotty.
I personally never measure the ingredients,
but I did this time for you:
1/3 cup whiskey
1/4 cup cider vinegar
2 tablespoons honey
1/4 cup soy sauce
Pinch black pepper
1 teaspoon red chili flakes
1 teaspoon ground garlic
turning every 15 minutes or so.
About an hour before cooking the meat,
take the meat out of the fridge to allow the meat
to come to room temp.
Heat an oven-proof skillet over medium-high
heat on the stove.
Add a couple of tablespoons of oil
and when the pan is hot,
add the meat.
Sear on all sides and pour the marinade over the meat.*
Place the pan in a pre-heated 350 degree oven
and roast until the internal temperature reaches
Take out and cover with foil.
Allow to rest for 10 minutes before cutting the strings
*There is some controversy about reusing marinade
that has had raw meat in it.
My take on this is that you are eating formerly raw meat,
so why not the cooked marinade,
as long as it has been thoroughly cooked?
However, if this does bother you,
then by all means, just make up another batch
of the marinade, heat it up in a pan and
reduce it by half.