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Frank The Tank | Tank Cooks
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00:00Well I've seen fire and I've seen rain. Well the rain kind of be a pain, but at least it's
00:07not raining too hard. I guess this is the fire and rain grill edition.
00:16Monja, monja, bon appetit, let's eat. It's time for Tank's Cooks. Bonja, monja, bon appetit, let's eat. It's time for
00:28Tank's Cooks.
00:30It's time, it's time, it's time once again for Tank's Cooks.
00:34All right, here we go again. Yes, that's right, it's time for another episode of Tank Cooks.
00:40And today we are making, yes, yes, yes, bon appetit, exactly right, is grilled stuffed flank steak.
00:50So you gotta take out a flank steak and we gotta do a butterfly cut on this thing. Butterfly cut.
01:01Butterfly cut. We gotta make sure our knife is nice and sharp. So let's sharpen our knife a little bit.
01:12All right, so we gotta do a butterfly cut and remove any fat, although look how beautiful this meat is.
01:18Look at this. This is Stu Leonard's. Stu Leonard's.
01:22It said to butterfly the steak, take a very sharp knife, and this is a very sharp knife, and start
01:29to cut the steak horizontally from end to end. So we'll cut it from end to end.
01:40Z-dee-dee-dee-dee-dee-dee. Butterfly effect. Don't want to cut it all the way through though.
01:47And good, we didn't. We didn't. We didn't. We didn't.
01:56Here we go. Butterfly. Butterfly. Flutterby. Butterfly. Yep, there's a butterfly cut.
02:09And we're not cutting all the way through. We're just cutting it nice and thrilled through the very, very sharp
02:16knife.
02:16And this is a very sharp knife. As I know, I was washing it and I almost cut off the
02:21tip of my thumb.
02:23All right. And we gotta take a little piece and cut it right down here through the middle.
02:31Butterfly. Butterfly. Butterfly. Butterfly.
02:38All right, yep. Cut horizontally into the steak. And carefully sit down just so it's enough.
02:44So you can open up like a book. Open up like a book. Okay, so yeah, there it is.
02:49Open up like a book. There it is. Butterfly. Butterfly. Butter. Here it is. Butterfly cut steak. Yes, indeed.
03:00There we go. Like a book.
03:06Now we gotta start pounding it flat. So we're gonna...
03:10But we're gonna throw a little accent on here before we do that. So we'll put some accent on our
03:14steak here.
03:15Wake up the food flavors. Put a little garlic powder on there too.
03:25Lemon pepper. Lemon pepper.
03:30All right. There we go.
03:32Now we gotta pound to flatten out the steak. So...
03:40Let's pound this... Let's pound this steak.
03:45So here we go. Whoops.
03:47All right. We season it. Now we have to pound it. So...
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04:21Yes, that's right, we're making grilled stuffed flank steak
04:24and we're pounding our meat.
04:26Pound, pound, pound, pound your meat, pound your meat.
04:30Yep, this is the way we pound our meat.
04:33There it is, make it nice and flat.
04:35There it is, look at that, there it is.
04:37Now we got it all flat,
04:38now we have to go for the stuffing of this flank steak.
04:42All right, now we got our steak.
04:45Now we got our steak pounded,
04:47now we gotta start stuffing it.
04:48And the first thing we're gonna do is we're gonna take
04:50some prosciutto.
04:53Yes, that's right, some prosciutto,
04:55and put it all up and down the steak.
04:57Da, da, dee, dee, prosciutto, prosciutto,
05:04lovely prosciutto, whoa, whoa, whoa, whoa, oh yeah.
05:12Prosciutto, don't you know?
05:15Let's use the prosciutto.
05:19On the steak, stuff the steak with some prosciutto.
05:26All right, next up, we gotta get a layer of goat cheese on here.
05:29So let's open up the goat cheese, if you please.
05:34Goat cheese, bruh, there it is.
05:40Mm-hmm, come to the tube, oh God, all over the place.
05:46All right, so we gotta cut the goat cheese.
05:51Look at this, so slinky and slimy, and there it is.
05:56Goat cheese, ooh, it's sticky.
05:59It's not as hard as I thought it would be.
06:02I'm gonna try to flatten it out a little bit.
06:05Flatten it a little bit with our hand.
06:11Make sure it's nice and even.
06:19Our level of goat cheese.
06:22All right, now that we got the goat cheese on, we'll continue to spread it, make sure it's
06:25all nice and even.
06:27We're gonna add a little bit of fresh spinach.
06:30So let's open this bag of fresh spinach.
06:37Fresh spinach.
06:39Fresh spinach onto our stuffing.
06:45Stuff the steak with some fresh spinach.
06:49Yes indeed, there it is.
06:52Am I supposed to cut this thing off?
06:55I don't know.
06:56I don't need spinach.
07:00All right, let me get some of this thing off here.
07:05All right.
07:07All right, after getting the fresh spinach, now we gotta get some roasted red peppers.
07:15So, we'll start pouring them up on top of this.
07:20Stuffing the steak.
07:22This flank steak.
07:24Ooh, yeah, there it is.
07:26Look at that.
07:33On the bed of spinach.
07:34Look at that.
07:35Look at all the stuffing.
07:44All right, there it is.
07:45Nice.
07:46We got it nicely stuffed.
07:47Now we gotta roll this together and tie it up.
07:52All right.
07:53All right.
07:54So we have to roll the steak.
07:58Mm-hmm.
08:01Roll, roll, roll the steak.
08:04All right, let's see.
08:06Mm-hmm.
08:07Mm-hmm.
08:10Mm-hmm.
08:11All right, let's roll it this way.
08:14Mm-hmm.
08:15Mm-hmm.
08:18Mm-hmm.
08:18Roll it together.
08:20So it's kind of like a nice little log.
08:25All right.
08:27All right.
08:28All right.
08:28Stuff it all together.
08:30Stuff it in there.
08:31Might have a couple things fall out.
08:33That's all right.
08:34That means there's no room in the inn.
08:38You know, yeah, we'll stuff it in like we're stuffing in people in the coach.
08:43You know how they stuff those people.
08:45They might as well write fucking sardines on the east sideline of these airlines.
08:50All right.
08:52Toss that over here for now.
08:58All right.
08:59There it is.
09:00We got a nice little log here.
09:01Now we gotta tie this up.
09:03Okay.
09:04With our stuffed steak, we gotta tie this in several locations.
09:10So we'll get our string, stick it under.
09:15Now we're gonna take this out to a grill.
09:17Oh, what a thrill.
09:19All right.
09:20We'll take this string and tie it really tight.
09:26And that's right.
09:33Tie it up.
09:34Tie it tight.
09:36Don't let it bite.
09:38Don't let it fight.
09:41We'll get a fork in time.
09:45And I feel like we'll make a nice little log of our stuffed flank steak.
09:54Here it is.
09:55Stuffed.
09:55And grill this bitch up.
10:05All right.
10:06That's good.
10:06There it is.
10:07Look at that.
10:07There's our little log.
10:15All right.
10:18Okay.
10:19We're getting our grill ready.
10:20We're preheating our grill.
10:21We're trying to get it up to about 450.
10:24Now we gotta take our stuffed flank steak.
10:33Now we gotta put a little bit of oil on it.
10:36We don't wanna put a lot of oil on it.
10:38We wanna just put enough oil.
10:40Unfortunately, this thing doesn't squirt anymore.
10:42Oh, here it is.
10:43Now it's squirting.
10:44Okay.
10:44So we're gonna squirt some oil on it.
10:47We don't wanna put, like I said, we don't wanna put too much oil on it.
10:51Just enough to make it a little wet.
10:56Just a little bit of oil that we're gonna squirt on it.
10:59There it is.
11:00Put our little oil squirter.
11:06Of course, I learned from Arnold's team that you shouldn't use that much oil.
11:11Not sure how much we're using here to tell you the truth.
11:15But I don't think it's that much.
11:20All right.
11:20Let's do a spice rub.
11:23So we'll grind this spice in.
11:28This has got a nice little mixture.
11:30Here it is.
11:31It's called rubbing some dirt in it.
11:36It's a nice little spice rub all around.
11:39Just rub it and roll it around there.
11:41There it is.
11:42Rub it all around.
11:44All right.
11:45There it is.
11:46Nicely spiced.
11:48All right.
11:49Let's get this up on the grill.
11:51Oh, what a thrill.
11:53All right.
11:54Set this on the grill.
11:55It's gonna take about five to 10 minutes.
12:00We'll just have to keep an eye on it.
12:02Of course, we've got our potatoes.
12:03We've got our corn.
12:04As we, you know, we don't have any more grilling days left.
12:08But it's a nice little recipe.
12:11Let's see how we're looking in here.
12:15Use a little bit less oil in it.
12:17It seems like these fries are doing decently.
12:20Let's see how our steak looks.
12:23We'll flip it around.
12:28Do a little rotation as it starts to rain even harder.
12:32God motherfucking damn it.
12:34Well, rain adds just a little grit here.
12:38Let's see how we're looking in here.
12:42Corn's looking pretty good.
12:55Turn the meat a little bit.
12:56Turn the meat around.
12:59Cook on the other side now.
13:10This rain sucks.
13:11I think we can just about take the potatoes off.
13:12And why?
13:12And I had this camera filming it wrong.
13:14Look in the wrong direction.
13:15Of course.
13:16All right.
13:17Well, the corn is almost done.
13:19The potatoes are looking pretty good.
13:22And let's turn the meat around.
13:24Turn the meat around.
13:27Cook on the other side now.
13:29All right.
13:31Let's take another updated look in here.
13:36I think we can just about take the potatoes off.
13:40It's starting to look pretty good.
13:42There it is.
13:43Take a look at that.
13:45Turning the meat.
13:46Turn the meat around.
13:49Cook on the other side now.
13:53That goat cheese doesn't really melt that much.
13:55I've never really had experience using goat cheese before.
13:58I've never had experience really eating goat cheese before.
14:02Okay.
14:03We're getting a little bit of a flare up.
14:16It's looking good.
14:17It's looking good.
14:19All right.
14:20Let's get this off the grill.
14:24There's a little flame up.
14:27All right.
14:28We'll get this off the grill.
14:30We'll let it rest for a few minutes.
14:34Looks like the rain has stopped for a few minutes.
14:36At least it's not raining right now.
14:37So let's get ready to dig in and see how this grilled stuffed flank steak came out.
14:46All right.
14:48Let's see how this came out.
14:50We got our grilled flank steak here.
14:54Grilled stuffed flank steak.
14:56So let's cut this into little chunks here.
15:01Cut it up.
15:03Right there it is.
15:07All right.
15:10This is time to plate the meal.
15:12Time to plate the meal.
15:17Time to plate the meal.
15:23Time to plate the meal.
15:29Time to plate the meal.
15:36All right.
15:37Let's get a little piece out here.
15:40Use our knife.
15:42There it is.
15:44Take a little piece over here.
15:46Put it on our plate with our potatoes.
15:49Get this over to our potatoes as well.
15:52And let's see how this comes.
15:53Of course, we want to remove that rope.
15:56Don't be a dope.
15:57You got to remove the rope.
15:59The twine.
16:01You always got to remove the twine.
16:06You got to always remove the twine.
16:09All right.
16:09There it is.
16:10All right.
16:11Let's see how this came out.
16:17La la la la la la la la.
16:20Do do do.
16:22All right.
16:23Let's see how our grilled stuffed flank steak came out.
16:29All right.
16:33Not too bad.
16:34Not too bad.
16:35Of course, we got our potatoes.
16:36Our corn, which I've already been devouring.
16:53Not bad at all.
16:54You know, I'm always open to suggestions.
16:57Send me some recipes.
16:59You know, grilling season is just about over.
17:02So maybe send me some soups, njtank99 at gmail.com.
17:07You never know.
17:08I might cook something that you sent and suggested next.
17:12So stay tuned.
17:13Until next time, manja manja.
17:17Bon Appetit.
17:20Let's eat.
17:32Good morning, everybody.
17:33Good morning, we're going to bed.
17:39You