Stuffed Flank Steak
5 (3-ounce) frozen burger patties
5 tbs of Teriyaki
1 cup of bean sprouts
2 tbs of Sesame oil
5 tbs of duck sauce
2 onions, sliced
5 Kaiser rolls
5 lbs beef brisket, layer ¼” thick of fat
1 tbs each of salt, sugar & ground pepper
2 tablespoon chili powder
1 teaspoon cumin, ground
1 gallon Texas BBQ sauce
1 (6-ounce) can chipotle peppers
2 teaspoons cayenne pepper
6 ounces garlic, minced
Butterfly flank steak and marinate in Italian dressing for 4 hours.
Thaw spinach and squeeze out as much
water as possible. In bowl, combine spinach, parsley, Asiago cheese, jalapeños, garlic, salt and pepper.
Remove flank steak from marinade, lay flat and fill with spinach mixture.
Roll steak over mixture pressing firmly and truss or tie with kitchen twine. Rub with oil, salt and pepper.
Broil until brown, 10 minutes for medium rare, longer if desired. Let rest for 10 minutes and slice into ¾-inch rounds.
Can also be cooked on outdoor grill, must also allow to rest before slicing.