Frank Campanella
Steps
- Preheat your smoker to 250°F using Bear Mountain Gourmet Blend pellets.
- Butterfly the flank steak by slicing it horizontally, being careful not to cut all the way through, then open it like a book and season both sides with salt and pepper.
- In a skillet over medium heat, cook the andouille sausage, bell pepper, onion, celery, and garlic until softened. Stir in the cooked rice, Cajun seasoning, and chicken stock, then remove from heat and let cool.
- Spread the jambalaya filling evenly over the butterflied steak, leaving a small border around the edges.
- Roll the steak tightly and secure with butcher's twine.
- Rub the outside of the steak roll with olive oil and additional Cajun seasoning.
- Place the stuffed steak on the smoker and cook until it reaches an internal temperature of 135°F for medium-rare, about 1.5 to 2 hours.
- Remove from the smoker, let rest for 10 minutes, then slice into pinwheels and serve.
Ingredients:
Steak
- 1 flank steak (about 2 lbs)
- Salt and pepper to taste
- 2 tablespoons olive oil
Jambalaya Filling
- 1 cup cooked rice
- 1/2 lb andouille sausage, diced
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/4 cup chicken stock
watch recipe video
