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Old 05-20-2011, 11:37 AM   #31
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I'd forgotten about it, Speck, til I looked in my freezer and saw flank steak that needed to be eaten! I can't wait til tomorrow night now.
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Old 05-21-2011, 11:34 AM   #32
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I have a big sirloin steak in the freezer, I wonder if it would work with this recipe?
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Old 05-21-2011, 11:41 AM   #33
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I's forgotten about this recipe, so just added it to my Demy. Thanks, Char.
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Old 05-21-2011, 01:15 PM   #34
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Mari, it MIGHT work, if it's not too thick. If it's thicker than about 1/2" I'd pound it out a bit. That's about how thick the flank steak is after I tenderize it with the jaccard.
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Old 05-22-2011, 06:41 PM   #35
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Old 05-22-2011, 07:05 PM   #36
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Since you asked

This is the last slice left over from last night's dinner - I didn't put any sauce on it so you could see how pretty the slices are. But trust me - you WANT the sauce on it!

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Old 05-23-2011, 07:40 AM   #37
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That LOOKS AWESOME!! Wow!!
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Old 05-25-2011, 10:33 AM   #38
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Quote:
Originally Posted by Charski View Post
Mari, it MIGHT work, if it's not too thick. If it's thicker than about 1/2" I'd pound it out a bit. That's about how thick the flank steak is after I tenderize it with the jaccard.
Thanks Char. I don't remeber how thick they are, but if they are, I'll pound it out.
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Old 05-25-2011, 03:01 PM   #39
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So in my shopping for "flank steak" yesterday I couldn't find it and ended up with bottom round. I have no idea what the difference is or how this choice will effect the crocking time...but it's in there!!
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Old 05-25-2011, 03:18 PM   #40
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LOL Shawna! Flank steaks can be hard to find, there are only 2 of them on every critter! I'm sure your bottom round will be tasty as long as you tenderized it well. Be sure to let us know how it comes out!
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Old 05-25-2011, 03:20 PM   #41
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Here's a little primer on it:

Flank steak - Wikipedia, the free encyclopedia
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Old 05-25-2011, 04:09 PM   #42
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Charski ~ I will forsure letcha all know how it turns out!! I ended up with 4 steak pieces all together...probably nearly 3 lb.'s. I had bought a large can of chilies, so I had plenty to load with cream cheese and roll up into the steaks, to make bundles. Yes, I did indeed tenderize the steaks. As a matter of fact I bought my very first meat tenderizer especially for this recipe.
After I brew up the sauce portion of this recipe tonght I'm considering shredding some cheddar on top. I just think this is going to be so darn delish!!

Now I'm gonna go get my education on with that link you provided!! Thank you!!
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Old 05-25-2011, 04:26 PM   #43
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My pleasure!
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Old 05-25-2011, 10:50 PM   #44
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OOooOOooOoh, that was GOOD!! I can't wait to try it with the *real flank steak*, now that I know there's a real difference!! HA!!HA!! Anyhow, I opted to omit the cheddar I'd been thinking I'd add, because after pouring the sauce over the Goodness, I found that it was plenty rich. I'd used a large containre of the chilies...so this dish is SPICYHOTTTT!! It's so Good I can't leave it alone!!
Thank you again for the recipe!!
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Old 05-26-2011, 08:13 AM   #45
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I'm so glad you liked it!

DH was digging through the fridge last night looking for any leftovers of that meal!
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Old 08-15-2012, 12:07 PM   #46
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Bumping just because I have to remember to do this.
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Old 08-15-2012, 01:52 PM   #47
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OOOOOOOOOOO I have to try this. It looks so good.
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Old 08-15-2012, 01:59 PM   #48
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Charski: That picture looks awesome and I can't wait to try it!
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Old 08-15-2012, 02:30 PM   #49
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Man I'm glad someone occasionally bumps this up because I forget about it. In fact when I saw it at the top of the Recipes Help Forum posts, I thought, mmm, that sounds good! and then realized - *I* posted it!

I gotta make this one again soon. We love it.
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Old 08-15-2012, 02:47 PM   #50
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My sons will love this. Making it this weekend. Thanks.
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Old 08-16-2012, 08:53 AM   #51
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Quote:
Originally Posted by BikerAng View Post
I dropped my crock pot lid a while back and it shattered into a zillion pieces.
If you have one of the round crock pots, you can invert a pan or pot over the top for a lid. I used to have to do that when I'd put too big a roast in & couldn't fit the lid on until it cooked down.
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Old 08-17-2012, 12:47 PM   #52
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Originally Posted by Charski View Post
Man I'm glad someone occasionally bumps this up because I forget about it. In fact when I saw it at the top of the Recipes Help Forum posts, I thought, mmm, that sounds good! and then realized - *I* posted it!

I gotta make this one again soon. We love it.
I keep thinking about this recipe on and off for a long time. Never made it last year due to too much work.

Last week I picked up some "milanesa" sirloin steak caps and thought about using them in this recipe.

Just need the peppers to do it.
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Old 08-18-2012, 08:33 PM   #53
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Thinking of trying this with skinned, de-veined poblano peppers. Anyone see any issues with doing that?

Also, my crockpot is smallish. Only 2 of us here. I have an image of a long "tube" of steak once its all put together. Could I cut that in half (into two shorter tubes?).

Whatcha think?
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Old 08-19-2012, 01:10 PM   #54
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I just printed this out to try one day. I think it would be great with poblanos, slbbw. I'd either roast or sear them off in some oil a few minutes to tone down any hotness first.
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Old 08-19-2012, 04:25 PM   #55
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Poblanos will work just fine, check for heat level first - unless you like it spicy - sometimes they can be on the warm side!

Yep, roast, sweat, peel, split and deseed/devein, then proceed.

I don't see a problem at all with cutting the roll in half to fit in your crockpot. Just tie it at 1" intervals so it won't come apart when you cut it, and cut right in between two of the ties.
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Old 04-02-2014, 03:03 PM   #56
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I have this in my little 8 quart roaster oven. My crockpot is round and this cut doesn't fit well in it, so I just run the roaster oven at 275*. Works great!

Here is the "before" pic from today. The "after" pic is upthread, from one I made a while back.
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File Type: jpg carne relleno before cooking.jpg (60.7 KB, 33 views)
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Old 04-02-2014, 05:26 PM   #57
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This is on my ever expanding list of things I must try.
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Old 04-07-2014, 09:27 AM   #58
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Originally Posted by Charski View Post
I have this in my little 8 quart roaster oven. My crockpot is round and this cut doesn't fit well in it, so I just run the roaster oven at 275*. Works great!

Here is the "before" pic from today. The "after" pic is upthread, from one I made a while back.
Ohh, this is really a beautiful pic. I have an oblong crockpot. I still need to make this recipe.
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Old 04-07-2014, 10:18 AM   #59
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Do it, Maria, you won't regret it! Every time I make this I remark to DH, "I don't know why I forget about this recipe, it's so good!"

I think it's because it calls for flank steak, and unless I can get one from the bargain bin, I just don't buy them. I need to try this with a round steak or some similar meat one of these days. I know others have had success with those cuts!
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Old 04-12-2014, 11:20 AM   #60
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Do it, Maria, you won't regret it! Every time I make this I remark to DH, "I don't know why I forget about this recipe, it's so good!"

I think it's because it calls for flank steak, and unless I can get one from the bargain bin, I just don't buy them. I need to try this with a round steak or some similar meat one of these days. I know others have had success with those cuts!
I keep wanting to, but I have no time to make it. Hopefully next week I'll have some days off from work to do it.

I just got some diced hatch chilies yesterday, I have all kinds of cheeses, I bought the salsa a long time ago and a flank steak! The stars are in alignment!!!
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