SirPorkaLot
somebody shut me the fark up.
This is one of those meals that we must have at least once a month.
I take a whole flank (~2 lbs) and butterfly it open. Then it was time to season the meat with Naturiffic Peppery Lime Salt.
Then there is a layer of fresh spinach and goat cheese (I mix in basil and rosemary with the goat cheese).
Next step is to roll it up tight. Make sure to roll it, so when you slice it, you are slicing against the grain.
Tie it up with butchers twine.
This went on the Cue-grill which was running at ~1 million degrees.
Then rest, slice and enjoy!
I take a whole flank (~2 lbs) and butterfly it open. Then it was time to season the meat with Naturiffic Peppery Lime Salt.
Then there is a layer of fresh spinach and goat cheese (I mix in basil and rosemary with the goat cheese).
Next step is to roll it up tight. Make sure to roll it, so when you slice it, you are slicing against the grain.
Tie it up with butchers twine.
This went on the Cue-grill which was running at ~1 million degrees.
Then rest, slice and enjoy!
