I have always wanted to play with a flank steak, but I always end up ordering a skirt steak instead. This go ’round, I remembered that I wanted to play with it and got one. Well, two actually. Anyway, I was excited, but I’m glad I got two. I didn’t really have much to put in it, so next time I will have to put more thought into what I’m cooking. I did, however, find some pesto jack cheese that I had bought at Sam’s a while ago. I was thinking about stuffing it with some cabbage too, but I changed my mind. I’m not sure how I feel about that. If you haven’t noticed by now, I like to think of things in a texture, and flavor mix way, but I also tend to like weird stuff that may or may not work. If it doesn’t work, then I know. If its weird, and it DOES work, I’m a genius. Think about the first person to put chocolate on bacon? People probably said “ew! Gross!” Then tried it, and it was fantastic. To this day, that person, whomever the are, is a ground breaking genius in my book.
So, back to dinner. I totally butchered the flank trying to butterfly it. But again, that was my first time, and now I know how not to do it. I butterflied the steak, and added a little salt and a little olive oil then the shredded pesto jack. I then rolled it up, tied it with cooking twine and stuck it in a 350 degree oven for 45ish minutes.
Then I pulled it out and let it rest when it looked like this….
I also scooped up some of the cheese that had oozed out and piled it on top.
Earlier in the day, I shredded a head of red cabbage and tossed it with salt, olive oil, apple cider vinegar, and a little sugar. Like 1/4 c each salt and sugar.. And put it in a ziplock to let hang out, smashing and rotating occasionally.
I don’t have a pic of this process, I apologize. See, I didn’t know what I was doing to begin with. I know that my husband does not like coleslaw. So this is NOT in any way, shape, or form, related to any kind of coleslaw. It just HAPPENS to be a shredded cabbage with a dressing, that I call “Not Coleslaw”.
The bite of the Not Coleslaw works well with the salty, greasy goodness of the meat.