🙁 Wow.. now thats a recipe I must try, when I eat alone. My “house manager is a devout salt and pepper and well done individual.
After 10 days I pulled the flank steak and did my “Weber’s Chicago Steak” seasoning and a “salt and pepper” to her share. The flavor was excellent, but I am afraid if I had let it go longer, it could have been shoe leather for dryness and a bit harder to grill. I did find that sliced cross grain is the way to go.
More experimenting to do.. but I think your recipe stuffing is the trick to do.