Discover the art of making juicy, stuffed flat iron steak rolls, seasoned with a unique chimichurri-inspired stuffing and smoked to perfection. This gourmet BBQ delight combines robust flavors with creamy Dutch cheese, offering a mouthwatering experience.
Ingredients
2 pieces Flat Iron Steak
- As needed PitmasterX Texas BBQ seasoning
1 red onion
2 stalks spring onions
2 cloves of garlic
60 ml / ¼ cup red wine vinegar
1 tbsp dried oregano
1 tbsp dried parsley
1 tsp chipotle chili flakes
120 ml / ½ cup olive oil
100 gr / almost ½ cup Old Dutch Gouda Cheese
- as needed PitmasterX Beef Seasoning
for glazing BBQ sauce (Blues Hog Sauce or similar)
Tools
Thanks to Borniak for sponsoring this recipe Visit their website to learn more.
How to
- Start by preparing your flat iron steak. If connected, ask your butcher to split them to remove the tough silver skin, making the steak more tender. Flatten the steaks by slicing them horizontally to half their thickness, ensuring they are even for easier rolling.
- Season both sides of the steak with salt, pepper, garlic powder, onion powder, and a light sprinkle of Pitm Texas Barbecue Seasoning. Let it sit to marinate briefly while you prepare the stuffing.
- For the stuffing, combine diced red onion, chopped spring onion, minced garlic, and red wine vinegar in a bowl. Let it sit for about 5 minutes. Then, add dried oregano, parsley, and chipotle chili flakes. Stir in the olive oil and let the mixture infuse while you continue.
- Lay out the steaks and spread the onion and herb mixture evenly across each piece. Sprinkle generously with grated Gouda cheese, then carefully roll up the steaks from the narrow end to the wider end. Secure the rolls with butcher's twine or skewers.
- Rub the outer surface of the rolls with a bit more beef seasoning to enhance flavor and provide a textured crust. Preheat your BBQ or smoker to 120°C or 248°F and add beachwood chips for smoking. Place the steak rolls over indirect heat and close the lid.
- Smoke the rolls for about 30 minutes, then check the internal temperature. Aim for a core temperature of about 57-58°C or 135-136°F for a melt-in-your-mouth texture, allowing the fat to render beautifully. If desired, during the last few minutes of cooking, glaze the rolls with a sweet barbecue sauce to create a caramelized exterior.
- Let the steak rolls rest for 10 minutes after removing them from the heat to allow the juices to redistribute. Slice, serve, and enjoy the burst of flavors from the juicy interior and smoky, crisp exterior.
