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Dr Pepper Flank Steak

TUTTLE871TUTTLE871 Posts: 1,316
edited July 2012 in EggHead Forum

Bought a flank steak last Thursday with the intention of marinating it that day and then cooking it Friday. Marinated it in a Dr. Pepper mixture that I made up (DP, mustard, Honey, Siracha, and spices). One thing led to another and I didnt get to cook it till tonight so it had a while to soak.

Did twice baked potatoes, and  some portabellas (Goat Cheese, Garlic, and Habenaro Peach sauce I had laying around.

When the potatoes were being cooked on the egg for the second time at 350 I threw the staek on for about 5 Min per each side. Took the potatoes and mushrooms off and then put my spider in and dropped my grate in. Seared about 90 Sec each side and pulled it off.

Came out to my medium rare likeness.

I will do this one again.

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"Hold my beer and watch this S##T!"



  • RocEGGRocEGG Posts: 89
    Wow that flank steak looks great and cooked perfectly. We do flank steaks regularly but haven't done a Dr Pepper marinade. Sounds like it is worth a try.
    Rochester, NY  - XL BGE
  • TUTTLE871TUTTLE871 Posts: 1,316
    Yep will do the Dr Pepper again. My wife said it was a little sweet so It might get tweaked a tad.

    "Hold my beer and watch this S##T!"


  • travisstricktravisstrick Posts: 5,001
    Anyone who has Habenaro Peach sauce just laying around, is ok in my book.
    Be careful, man! I've got a beverage here.
  • SkiddymarkerSkiddymarker Posts: 8,299
    Great looking flank - well done! Well done meaning you did a great job plating everything, the meat looks absolutely perfect. 

    We have often used round steak 1 1/2" thick, which we call tugboats, for marinating. Coke/Pepsi or root beer in the marinate. A year or two ago (pre owning our egg) we tried Dr. Pepper. Have used it ever since. Our spices are usually limited to salt, pepper, garlic and onion powder. What do you use? 

    I have to ask, what is Habanero Peach sauce, did you make it or is it off the shelf?
    Delta B.C. - Move over coffee, this is job for alcohol!
  • TUTTLE871TUTTLE871 Posts: 1,316

    Made this batch.

    Peaches, Habenero, Tomato, Onion, Cayenne, Sugar and Boiled it in Vinegar then got everything nice and soft in the vinegar and threw it in a food processor.

    And then tweaked it with spices to my taste.

    I have seen Peach and Vidallia Onion before but it was some small town outside of Amarillo a few years ago.

    "Hold my beer and watch this S##T!"


  • nolaeggheadnolaegghead Posts: 26,331
    Sriracha sauce...interesting, never thought to use it in a marinade...but sounds good!
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • TUTTLE871TUTTLE871 Posts: 1,316

    I use Siracha in alot of my marinades, It gives it a slight wang.

    "Hold my beer and watch this S##T!"


  • BotchBotch Posts: 6,093
    Anyone who has Habenaro Peach sauce just laying around, is ok in my book.
    I was thinking the same thing!  Thanks for the recipe, Tuttle!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
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