It’s been a hot minute. And I mean hot as I was grilling away all winter.
May is beef month, which every month is beef month in my world, but what does that mean for everyone else? It means you will be seeing new fresh content from our state beef councils, lots of new recipes and producers from across the country telling more of their story and what they do in producing one of the most nutrient dense food stuffs on earth. Not to mention in the most sustainable way!
I featured this imagination creation on my Instagram story a few weeks ago and I thought today would be a great day to share it. Hello weekend grilling!
First off, I am not a professional. I love to cook, but it is always a science experiment. Good thing I love science, but somedays I am really bad at it. With that, the recipe is written from my mad scientist like brain and what I thought was good, and me praying I didn’t get distracted with conversation while I was grilling.
I really want to insert some terrible May the Force be with you joke here, but I will refrain.
Here is what you need:
These are approximately the amounts you will need, again mad scientist at work.
- One flank steak 2 LBS
- Olive oil 2 TB
- Seasoning of your choice 2TB
- Brie one wheel
- Green chiles, LOTS. Probably 2 C
Here is what I did:
- I took one flank steak and beat it with a rolling pin until it was about a half inch thick. You can go thinner. I think it looks prettier if you do, you just have to watch the grill more closely.
- Spray or rub the steak with olive oil and then use your favorite seasoning. I used Traeger beef rub. Less is always more in my world with seasonings.
- Cut brie into thin strips and space on the meat about two inches apart. Then smother real GREEN chiles
- in between the brie.
- Roll the meat, cheese and chile goodness super tight and skewer.
- I heated the BBQ up to about 450° and then seared on two sides. Turned it down to about 400° and let it cook for about 10 minutes a side. I cooked it until the center was 130° for medium rare.
- Took it off and let it rest for about five minutes before I cut into it.
This made about five good sized servings.
Good luck and may the beef with you!
