{"id":7956,"date":"2013-04-20T00:01:59","date_gmt":"2013-04-20T05:01:59","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=7956"},"modified":"2013-04-19T19:25:09","modified_gmt":"2013-04-20T00:25:09","slug":"traeger-grilled-stuffed-flat-iron-steak","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2013\/04\/20\/traeger-grilled-stuffed-flat-iron-steak\/","title":{"rendered":"Traeger Grilled Stuffed Flat Iron Steak"},"content":{"rendered":"
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Stoller Family Estate in Dayton, Oregon<\/p><\/div>\n

The following recipe for Stuffed Flat Iron Steak is from Stoller Family Estate<\/span><\/a><\/span>\u00a0located in Dayton, Oregon. The recipe uses one of Stoller’s wines,\u00a0Cathy’s Reserve Pinot Noir. An article review <\/span><\/a><\/span>with photos is available on Wine Trail Traveler.<\/p>\n

Enjoy!
\nKathy<\/p>\n

Traeger Grilled Stuffed Flat Iron Steak<\/strong><\/p>\n

 <\/p>\n

Ingredients<\/strong><\/p>\n

1 large flat iron steak
\n1 c chopped onions
\n1 c diced peppers (use 2-3 different types)
\n2 c sliced chanterelle mushrooms
\n1 T chopped garlic
\n1 t Parmesan cheese
\n\u00bd c Cathy’s Reserve Pinot Noir (save the rest to enjoy with dinner)
\nstring to tie up the meat
\nseasonings — garlic powder, B.C. rub, black pepper, cumin
\nolive oil for basting and cooking the stuffing<\/p>\n

Directions<\/strong><\/p>\n

1.Heat your Traeger grill on high.
\n2. Begin to prepare the dish by filleting your flat iron steak creating a pocket. Then lightly coat entire steak in olive oil inside and out, topping it with desired amounts of seasonings. Let stand while preparing stuffing.
\n3. Heat small amount olive oil (1 tablespoon) to high temperature in stove pan and add your onions, peppers, mushrooms and garlic. Season with salt and pepper and cook onions until they begin to brown. Carefully add 1\/2 cup wine and cook until it has dissolved and the onions caramelize. Remove pan from heat and let cool for 10-15 minutes.
\n4. With a spoon, place stuffing mix into flat iron steak. Sprinkle Parmesan cheese on top of stuffing. Then carefully wrap with string and tie it up in four or five places depending on length of steak.
\n5. Grill on high heat until it reaches your preferred taste (rare, medium rare, etc.). Let sit for five minutes after removing it from the grill. Slice into one inch cuts.
\n6. Serve with grilled asparagus and sweet potatoes, and enjoy with Cathy’s Reserve Pinot Noir.<\/p>\n

Recipe provided by Stoller Family Estate<\/span><\/a><\/span>, Oregon
\nRecipe by Mike and Stevie Whited, franchise owners of McMinnville Express Employment Professionals.<\/p>\n