Prep 20 mins
Cook 35 mins
I found this recipe in Chill magazine. Originally written by Ted Reader and tweaked for what I had on hand. This is tremendous; it turned out wonderfully! My family absolutely devoured and enjoyed every bite.
- 907.18-1360.77 g flank steaks
- 340.19 g bottle brown ale
- 29.58 ml chopped fresh parsley
- 2.46 ml salt
- 2.46 ml crushed red pepper flakes
- 2.46 ml ground black pepper
- 4.92 ml malt vinegar
- 9.85 ml olive oil
- 4.92 ml minced garlic
- 2 poblano chiles or 2 sweet peppers
- 1 leek
- 113.39 g shaved ham
- 113.39 g monterey jack cheese
- 2.46 ml coarse salt
- Using a sharp knife, slice the flank steak into two thin sheets of meat and pound flat using a meat mallet, creating two 8" x 12" rectangles.
- Mix together the ale, parsley, salt, chili flakes, pepper, and malt vinegar to make the marinade.
- Place the steak and marinade in a seal-able plastic bag and marinate overnight, turning a few times.
- After the marination is complete and you are ready to cook, slice the peppers and leek.
- Heat a skillet over medium heat, add the olive oil.
- Saute the garlic, peppers and leek for 3 to 5 minutes or until tender. Remove from heat.
- Preheat BBQ to 450 degrees F.
- Remove the steak rectangles from the marinade and allow the excess liquid to run off.
- Cover each rectangle with shaved ham, then cheese, then the pepper and leek mixture.
- Roll each rectangle along the long side and secure in a roll using butcher's twine.
- Season with coarse salt.
- Sear the meat on the grill for about two minutes per side for a total of eight minutes.
- Reduce heat to 350 degrees F and move steak off to the side of the main heat source.
- Continue to cook for about 5 minutes per side or until the internal temperature reaches 140 degrees F (or to your liking).
- Remove from heat and let sit for 5-10 minutes.
- Cut into slices and serve.