SERVES: 4
COOKING TIME: 30 MIN
Super simple, fun, and adventurous, this recipe takes your flank steak to the next level by stuffing it with fresh spinach and creamy camembert cheese. The double-searing technique on the Cast Iron Griddle locks in flavours and ensures a perfect caramelisation on each slice.
INGREDIENTS
- 250g flank steak
- 110g camembert cheese, sliced into 1cm thick slabs
- 1 tablespoon oil or butter
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup spinach
INSTRUCTIONS
- Stabilise your Kamado Joe at 230˙C and install the Cast Iron Griddle.
- While your grill is coming to temperature, butterfly your flank steak.
- Use a meat mallet and pound the newly opened steak thin and even.
- Season with flank with salt and pepper.
- Then lay in spinach and top with the camembert. Roll tight like a sushi roll and trim the ends for nice lines.
- Skewer the seam side at 1cm intervals, use the skewer as a guide to how large you want your portions.
- Season your cooking surface with oil or butter and place the stuffed steak on the surface. Allow to sear evenly on each side.
- Remove from the grill and slice evenly between each skewer.
- Season the newly revealed surface area and transfer the slices back to the cooking surface.
- Give each side a good sear, best to do with a knob of butter.
- Once you like the caramelisation, transfer to your presentation plate and enjoy!
