Place a piece of cheese string on top of the onions and pepper and press it into the mix. Spread 2 tbsp of softened cheese mixture over the entire surface of the smoked meat.Īt one end place a little bundle of sautéed onions and peppers (about ¼) mixture. Take a slice of smoked meat (folding it if necessary) and lay it on top of the flat iron steak. Lay the steak out onto a flat work surface or cutting board and brush the top side of the steak (side facing you) with a little Dijon mustard. Repeat with remaining steaks.īrush steaks all over with a little olive oil and season with steak spice. You want the steak to be about ¼ inch thick. Place 1 butterflied steak between two sheets of plastic wrap and gently pound the steak to make it a uniform thickness and to stretch it a little. Slice the flat irons through the middle to butterfly the steak.
Once the onion pepper mixture is fully cooled add in the parmesan cheese and dill and season to taste with a little freshly ground black pepper. Heat the oil in a large fry pan and sauté the onions for 4 to 5 minutes, stirring frequently until tender and starting to caramelize, add in the peppers and continue to cook for 2 to 3 minutes, stirring until tender. In a bowl mix together the softened cream cheese and mozzarella cheese 1-2 oz eachġ cup sauteed peppers n onions mixture (recipe above)Ģ mozzarella cheese strings, halved across the string 1-wheel Boursin fine herbs cheese, softened or cream cheeseġ medium red bell pepper, seeded, julienne cutġ medium poblano or green pepper, seeded, julienne cutġ medium banana pepper, seeded, julienne cutĤ tsp Bone Dust Steak Spice (or your favourite steak spice)Ĥ slices deli cut Montreal smoked meat or pastrami approx.
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