Prepare your taste buds for a culinary adventure with this flavor-packed dish. By pounding a big piece of chuck steak with a heavy cast iron pan, we transform the steak into a thin, tender canvas ready to be infused with mouthwatering flavors. Get ready to sink your teeth into a harmonious blend of flavors and textures. Tender steak, smoky ham, and the indulgent creaminess of melted Camembert meld together in each blissful bite.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
400 grams / 14 oz chuck steak
- 1 tbsp Texas Beef Rub
150 grams / 10 oz sliced raw ham
50 grams / 1.8 oz French Camembert cheese
2 medium tortillas
- Get hold on a quality 400 grams or 14 oz piece of chuck steak, cover it with some baking paper and pound it with a heavy cast iron pan until it's 1.5 times the size and a lot thinner.
- Make half a batch of our Texas Beef Rub and season both sides of the chuck steak.
- Fire up your grill and create a hot spot and a cool spot.
- Put the chuck steak on the grill once it's hot and start grilling on a high temperature to get a maillard and crispy brown exterior.
- Grill around 150 grams or 10 oz of sliced ham on the side and put it on the cooler spot once it's crispy and grilled. Use some plant based oil if you have a flat grilling surface.
- Now your steak should have that dark brown outside but it shouldn't be fully cooked. Take it off the grill and let it rest for a minute.
- Take sharp knife and butterfly the steak to get to detached thin sliced chuck steaks.
- Fill one side up with 50 grams or 1.8 oz of sliced french Camembert.
- Put the sliced and cooked ham on top and slice it into 2 pieces.
- Fold the whole thing in 2 tortillas and grill them over the fire for a minute or 2 until they are golden brown.
- Slice it in half and watch your camembert melt over the steak. (MANDATORY STEP)