gunnurse
Senior Member
I was hungry, so I didn’t take pictures of the prep. Essentially a butterflied flank beaten with a rolling pin to flatten it. Chopped bell peppers, onion, garlic was sautéed. The steak was covered in cream cheese, and the sautéed veggies were sprinkled. Then, fresh basil leaves were spread on top. The whole steak was rolled, and tied with butcher’s twine. It was then cut into sections. A light covering of olive oil in the Dutch oven, and in they went. 17 coals on top, 11 coals on bottom. Letting it cook for 35 minutes. Report and pics of finished product to follow.
