This recipe takes some time. But well worth it.
Most of time required is time for brineing! 24 hrs, but you can do plenty of other thing meanwhile.
Flank steak is perfect for grilling, distinct meat flavour, and – when cooked properly – very tender!
- 1 flank steak
- 2 Kilkenny beer bottles or cans
- 1 bottle of Spitfire Ale (for the chef)
- 8 cloves of garlic, crushed or mashed
- 1 tsp chiliflakes
- 2 tbsp chopped fresh parsilley
- 2 tbsp non Iodized salt
- 1 tsp ground black pepper
- 1 tbsp white wine vinegar
- 1 onion, chopped
- 2-3 jalapeños
- Smoked ham
- 1 dl grated cheese with strong flavour
- Trim meat – remove excess fat if needed
- Put steak in between two sheets of cling foil, now pound it thin
- Put steak in a zip-lock bag, pour in the beer, 6 cloves of garlic, parsilley, salt, pepper and vinegar.
- Seal bag and let as much air out as you can.
- Rest in fridge for 24 hrs
- Open Spitfire Ale, drink up.
- Chop jalapeños, onion and remains of garlic – fry 3-5 min in oil, let cool.
- Whipe off flanksteak, place on cutting board , season lightly
- Mix jalapeños/onions with the grated cheese
- Spread chopped ham over the whole sheet of meat… top w cheese and onionmix
- now roll it
- bind with butchers string
- start the grill,
- grill all around on high heat for searing – then move to about 150 degr C zone in grill
- Grill on indirect heat for about 40 minutes or till inner temp 58 degr C
- Pour some Kilkenny over steak now and then during cooking
- Let rest /sit in foil a while before serving
- Slice thinly, serve with sides of choice