Tying a Rolled Flank Steak: A Step-by-Step Guide
Flank steak is a popular cut of beef that is known for its great flavor and texture. However, it can be a bit tricky to cook, especially when it comes to tying it.
Tying a rolled flank steak is important to ensure even cooking and prevent the stuffing from falling out. Here’s how you can tie a rolled flank steak like a pro:
Step 1: Prepare the Flank Steak
Firstly, you need to prepare the flank steak for rolling. You can do this by placing the steak on a cutting board with the grain running vertically in front of you.
Use a sharp knife to butterfly the steak by slicing through the center horizontally, but not all the way through. Make sure that you don’t cut through any edges of the meat.
Step 2: Pound It Flat
After butterflying, use a meat mallet or heavy skillet to pound the steak until it is an even thickness throughout. This will help tenderize the meat and make it easier to roll.
Step 3: Add Stuffing
Now comes the fun part – adding stuffing! Spread your stuffing mixture over one side of your butterflied flank steak, leaving about an inch of space on all sides.
Step 4: Roll It Up
Starting from one end, tightly roll up your flank steak with your stuffing inside. Once rolled up, tie kitchen twine around it at 1-2 inch intervals depending on how thick your roll is.
Step 5: Cook It Up
Your rolled flank steak is now ready to be cooked! You can either grill or roast it in an oven until it reaches an internal temperature of 135°F for medium-rare or 145°F for medium. Make sure to let it rest for at least 10 minutes before slicing into it.
In conclusion, tying a rolled flank steak may seem intimidating, but with these simple steps, you’ll be able to do it like a pro. With the proper preparation and cooking techniques, you’ll end up with a tender and flavorful steak that’s sure to impress your guests.