Flank Steak Pinwheels with Ember Roasted Asparagus

Stuffed pinwheel assembly

Stuffed pinwheel assembly

Great recipe idea with the use of Ember cooked Asparagus and Flank Steak.  While the pinwheels can be cooked on the Charcoal/LP-Gas grill or even in the oven!

Listen:

Ingredients:

  •         Ember cooked Asparagus (see previous blog)
  •         2-3 lbs of Flank Steak
  •        4 oz of Spinach leaves
  •         Olive Oil or Pesto
  •         4 oz of Mozzarella cheese
  •          Pepper and Sea Salt for taste

If grilling on Charcoal or LP/Gas grill use “Double” Filet wood Chunks to add some additional flavour!

Preparing the Flank Steak

The ideal is to pound out the flank steak with a meat mallet to help tenderize it.  I like to coat my flank steak with olive oil, fresh ground pepper and kosher salt and place in plastic wrap to marinate for at least 6 hours but I prefer marinate overnight.  Once marinated, I can begin to assemble with the other ingredients.

Assembling the Pinwheels

Lay out the flank steak and place the spinach leaves overlapping them as you go.  Now take the halved asparagus stalks and layer them next.  Last, load on the mozzarella cheese and then season with salt and pepper.  Remember, if the mozzarella is not fresh, it will have some salt to it so be careful when adding additional salt. Now, staring on the long end of the steak, begin rolling inward, tucking in the filling as you go.  Once completely rolled, take 6 inch lengths of pre-cut meat twine and tie around the rolled flank steak about every 2-inches.  These sections will become the individual serving sizes.  Cut the steak between the twine ties and lay each cut piece of steak on a baking sheet.

Cooking the Pinwheels

Cook the pinwheels on a baking sheet or pan for approximately 30 minutes.  Flank steak will render a lot of juice so you may want to use a roasting rack in the pan.  Once the mozzarella cheese becomes golden brown, you’ll be ready to remove from the oven.  Let sit for 5-10 minutes then serve.

Serve!

This is just one combination of flavors that work well with the flank steak and

Flank Steak Pinwheels with Cheese and Roasted Asparagus

Bon Appetit!

ember roasted asparagus.  Other winning combinations include artichoke heart, roasted red peppers, kale, even quinoa if you want to added a grain texture.

Flank steak pinwheels with ember roasted asparagus – just one of the wonderful ways to use fresh asparagus this season.

Bon Bar B Q

Dr Smoke and the Culinary Team

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Flank Steak Pinwheels with Ember Roasted Asparagus

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Entree/Beef

Cuisine: American

Yield: 4 servings

This super easy, super flavorful flank steak and asparagus recipe makes for a perfect summer meal.

Ingredients

Instructions

  1. First, pound out the flank steak with a meat mallet to help tenderize it. I like to coat my flank steak with olive oil, fresh ground pepper and kosher salt and place in plastic wrap to marinate for at least 6 hours but I prefer to marinate overnight. Once marinated, I can begin to assemble with the other ingredients.
  2. Lay out the flank steak and place the spinach leaves overlapping them as you go. Now take the halved asparagus stalks and layer them next. Last, load on the mozzarella cheese and then season with salt and pepper. Remember, if the mozzarella is not fresh, it will have some salt to it so be careful when adding additional salt.
  3. Now, starting on the long end of the steak, begin rolling inward, tucking in the filling as you go. Once completely rolled, take 6 inch lengths of pre-cut meat twine and tie around the rolled flank steak about every 2-inches. These sections will become the individual serving sizes. Cut the steak between the twine ties and lay each cut piece of steak on a baking sheet.
  4. Cook the pinwheels on a baking sheet or pan for approximately 30 minutes. Flank steak will render a lot of juice so you may want to use a roasting rack in the pan. Once the mozzarella cheese becomes golden brown, you’ll be ready to remove from the oven. Or, feel free to grill these about 4 minutes on each side. Let sit for 5-10 minutes then serve.
https://smokinlicious.com/recipe/2016/09/06/flank-steak-pinwheels-with-ember-roasted-asparagus/

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Purchase Products:

Wood Chunks- Double Filet

 

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CROSTINI WITH EMBER ROASTED ASPARAGUS

SMOKED ASPARAGUS CROSTINI

SMOKED ASPARAGUS CROSTINI

Its Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh!  Be sure to visit our series on the ember roasting of fresh asparagus  ( see previous blog) so you can move on to our fabulous recipes.  Our featured recipe in this series is Crostini with Ember Roasted Asparagus, Pimento & Olive Spread, a perfect snack, appetizer, and certainly a spur of the moment food for the pop in visitor.  So, here we go!

With your ember roasted asparagus (see other blog or instagram #smokinliciousasparagus) in hand, you’ll need these ingredients:

Ingredient List

  • Baguette or other small width bread (in a pinch, pita chips will work as well)
  • Oil for drizzling on the bread slices
  • 8 oz. of ricotta
  • Ember cooked asparagus
  • 2 Tablespoons of lime juice
  • Pimento slices about 2 oz.
  • Green olives about 4 oz.
  • Fresh ground pepper

Combining Ingredients

FOLDING CHOPPED SMOKED ASPARAGUS INTO RICOTTA

FOLDING CHOPPED SMOKED ASPARAGUS INTO RICOTTA

Prior to mixing the ingredients for the spread, cut the baguette into ½ inch slices and place on a cookie sheet. Drizzle with oil – any kind will do though I’m partial to flavored oils. Only toast the bread slices until just golden. In a medium bowl, add the ricotta cheese and gentle mix to break

down the cheese to a creamy state.  Dice up the ember roasted asparagus and gently fold into the ricotta with the lime juice.  Add fresh ground pepper to taste.   Set aside the bowl and chop up the pimento and green olive.  Place in a small bowl.

Assembling the Crostini

ASSEMBLING THE CROSTINI

ASSEMBLING THE CROSTINI

Time to assemble all the ingredients!  Take a crostini, spread a thick coating of the ember roasted asparagus and ricotta mixture, and top with the diced pimento and olive.  Once you have a serving tray full, you’re ready to serve!

The saltiness of the olive mixed in with the creaminess of the ricotta, blend so well with the wood-fired asparagus.  Couple this with the crispness of the crostini and you have a perfect match.

Ember roasted asparagus crostini – just one of the wonderful ways to use fresh asparagus this season.

Enjoy!

Bon Bar B Que

Dr Smoke and Team

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Crostini with Smoked Asparragus

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: Appetizer

Cuisine: American

Yield: 4-6 servings

The SmokinLicious® kitchens knows that you will enjoy this recipe, featuring the delights of smoked fresh asparagus! A perfect snack, appetizer, and certainly a spur of the moment food for the pop in visitor.

Ingredients

  • Baguette or other small width bread (in a pinch, pita chips will work as well)
  • Oil for drizzling on the bread slices
  • Ember cooked asparagus
  • 8 oz. of ricotta
  • 2 Tablespoons of lime juice
  • Pimento slices about 2 oz.
  • Green olives about 4 oz.
  • Fresh ground pepper

Instructions

  1. Prior to mixing the ingredients for the spread, cut the baguette into ½ inch slices and place on a cookie sheet. Drizzle with oil – any kind will do though I’m partial to flavored oils. Only toast the bread slices until just golden.
  2. In a medium bowl, add the ricotta cheese and gentle mix to break down the cheese to a creamy state.
  3. Dice up the ember roasted asparagus and gently fold into the ricotta with the lime juice. Add fresh ground pepper to taste.
  4. Set aside the mixture and chop up the pimento and green olive. Place in a small bowl.
  5. Take a crostino, spread a thick coating of the ember roasted asparagus and ricotta mixture, and top with the diced pimento and olive.
  6. Once you have a serving tray full, you’re ready to serve!
https://smokinlicious.com/recipe/2016/08/05/crostini-with-smoked-asparragus/

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Purchase Products:

Wood Chunks- Double Filet

 

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

 

Ember Roasted Asparagus

Ember Roasted Asparagus

 

EMBER ROASTING ASPARAGUS ON A HIBACHI OR OTHER CHARCOAL EQUIPMENT

 

Its Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh!  Learn how easy it is to ember roast this thick skinned vegetable to bring out the fantastic flavor of this vegetable as a side dish, or used as an ingredient in other recipes like a refreshing dip, soup, or stuffing for meat or fish.

SmokinLicious® Grande Sapore® Wood Chips

SmokinLicious® Grande Sapore® Wood Chips

INGREDIENTS:

 

PREPARING TO EMBER COOK:

Clean the Hibachi or small charcoal grill unit of all previous ash, as well as any leftover wood and charcoal.  Add the SmokinLicious® Gourmet Wood Products Grande Sapore® Wood Chips in the base of the Hibachi on the charcoal grates. If not using a Hibachi unit, then place the wood chips in the charcoal area of your small charcoal grill. I like to use Wild Cherry Grande Sapore® Chips to bring a balance to the asparagus’ flavor.  Since I plan to use my roasted asparagus as an ingredient in other recipes, I’m using the chips in their natural state rather than soaking in a flavored liquid but feel free to soak in wine, alcohol, juice or other liquid of your choice.

Items need for this recipe

Items need for this recipe

LIGHTING THE FIRE

After loading the Hibachi or other unit with my Grande Sapore® Cherry Chips, I light the chips using a small kitchen size torch.   I let the chips burn down until I have about 2-3 inches of hot embers to cook with.  I need the layer long enough to accommodate the spears of asparagus and deep enough to ensure the embers encircle most of the spear.  I keep plenty of extra Grande Sapore® Cherry chips on hand to ensure I get the depth and size of the ember bed throughout the cooking process.  This includes maintaining a perimeter of unlit chips around the hot embers.

 

PREPARING THE ASPARAGUS

While I wait for the chips to burn down into embers, I start preparation of my fresh asparagus.  First, I gently clean the spears and then trim the bottoms just where they are a bit dried out and tough.  I gently pat dry and leave them in a tray to wait on the fire.  I drizzle some oil over my asparagus spears and sprinkle with sea salt and fresh ground pepper.  The oil will help the seasoning stick to the spears and also ensure an even cook on the asparagus.  Letting the asparagus sit while you wait on the embers allows the seasoning to penetrate the stalks, giving it additional flavor.

EMBER ROASTING TECHNIQUE

Once I have a bed of hot embers, I’m ready to cook!  I won’t be needing the grill grates as asparagus has a nice thick skin so it’s an ideal vegetable to be placed directly on the hot coals.  Prior to adding the asparagus, I add some more wood chips to the outside perimeter of my cooking area so that I will be able to bring in new embers as needed.  In addition to providing new embers, the unlit chips will provide additional heat to the grill as they ignite.

I lay my asparagus spears into the hot embers allowing the coals to wrap around the majority of each spear.

As I’m using very thick diameter spears, I will let the asparagus cook in the embers for about 10 minutes prior to

Asparagus cooking directly on the embers

Asparagus cooking directly on the embers

checking on the char level.  Just like with conventional cooking, you’ll see the asparagus get a brighter green sheen as they cook through.  Once I see a nice layer of char develop to the skin, I will turn the spears with tongs. The oil will also give a nice golden hue.

 

I’ve turned the asparagus spears only as the char develops on each side until they are fully charred and the spears have tenderized. You’ll know the perfect tender level when you prick the spear with a knife tip and it just penetrates.

Please go to- Smokinlicious Instagram #smokinliciousasparagus for the audio instructional series

Now I’m ready to use these beauties in my recipes but only after a few spears are enjoyed as is.  Ah, the perks of cooking over hot embers.  Bon-Bar-B-Que!

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Ember cooking fresh Asparagus

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: Ember Cooking Technique

Cuisine: American

The ease of ember cooking offers many a great outcome for fresh, in-season vegetables like asparagus! SmokinLicious® can show you how easy it is, even with the most basic outdoor cooking equipment, the hibachi!

Ingredients

Instructions

  1. Clean the Hibachi or small charcoal grill unit of all previous ash, as well as any leftover wood and charcoal. Add the SmokinLicious® Gourmet Wood Products Grande Sapore® Wood Chips in the base of the Hibachi on the charcoal grates. If not using a Hibachi unit, then place the wood chips in the charcoal area of your small charcoal grill.
  2. After loading the Hibachi or other unit with my Grande Sapore® Cherry Chips, I light the chips using a small kitchen size torch. I let the chips burn down until I have about 2-3 inches of hot embers to cook with.
  3. I need the layer long enough to accommodate the spears of asparagus and deep enough to ensure the embers encircle most of the spear. I keep plenty of extra Grande Sapore® Cherry chips on hand to ensure I get the depth and size of the ember bed throughout the cooking process. This includes maintaining a perimeter of unlit chips around the hot embers.
  4. While I wait for the chips to burn down into embers, I start preparation of my fresh asparagus. First, I gently clean the spears and then trim the bottoms just where they are a bit dried out and tough. I gently pat dry and leave them in a tray to wait on the fire. I drizzle some oil over my asparagus spears and sprinkle with sea salt and fresh ground pepper.
  5. Prior to adding the asparagus, I add some more wood chips to the outside perimeter of my cooking area so that I will be able to bring in new embers as needed. In addition to providing new embers, the unlit chips will provide additional heat to the grill as they ignite.
  6. I lay my asparagus spears into the hot embers allowing the coals to wrap around the majority of each spear. As I’m using very thick diameter spears, I will let the asparagus cook in the embers for about 10 minutes prior to checking on the char level. Just like with conventional cooking, you’ll see the asparagus get a brighter green sheen as they cook through.
  7. Once I see a nice layer of char develop to the skin, I will turn the spears with tongs. The oil will also give a nice golden hue.
  8. I’ve turned the asparagus spears only as the char develops on each side until they are fully charred and the spears have tenderized. You’ll know the perfect tender level when you prick the spear with a knife tip and it just penetrates.
https://smokinlicious.com/recipe/2016/06/15/ember-cooking-fresh-asparagus/

****************************************************************************************************************************************************

Purchase Products:

Wood Chips- Grande Sapore®

 

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

 

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