The BBQ General

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April 07, 2006

Flank Steak and Vegetables

These two old birds live to eat and so do we!! The General and the little woman spent a beautiful day in Paradise on or near the water. First we took our boat to the downtown river front and had a great lunch at Tubby's Tankhouse. The missus' yellow fin tuna was especially tasty.

Then we rode out to Tybee Island to enjoy it before all of the tourists arrive. The General HAD to stop when he saw a sign "BBQ Now Open"...even though he knew it was probably a mistake. I ordered a pork sandwich. It came saturated with a sauce I will describe as "Boomerang" because it came back on me after each bite. Whatever happened to tasting the meat without the sauce and the sauce without the meat...a gross violation of BBQ law! Then one should taste the meat and the sauce together...however, I am glad that I didn't have to try the sauce by itself. Two bites were it for me. The little woman was smart and passed on this opportunity!

So the old birds had enough of someone else's cooking and arrived home in time to prepare for dinner. Here is a real easy dinner if you don't have a lot of prep time...Flank Steak and Vegetables

Flank Steak is not something that we normally have but is nice for a change. Most all supermarkets around here carry this product and make it up ahead of time...rolling the cheese and the spinach into it. I used Emeril's Essence to season both sides of the rolled flank steak and liquified it with a light coating of Lea and Perrin's Worcestershire Sauce. Because of the cheese and the spinach, the General chose to cook it using the indirect cooking method...placing the rolls well away from the fire due to the spinach and cheese. Then I covered the grill. I cooked them to an internal temperature of 135 - 140*.

We had some leftover red potatoes which I boiled for approximately 20 minutes and then cut the heat down to a medium low setting and added a mixed array of vegetables...broccoli, carrots, cauliflower, bell peppers, summer squash, etc...cooking them slowly for about 10-15 minutes. I seasoned the vegetables with seasoned salt and black pepper while they were simmering. The vegetables were tender...not mushy.

If you eat low carb, this is a perfect dinner for you...add a glass of Barefoot Zinfandel and you have a really tasty and very easy meal!