We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Gretl's post further down about a stuffed turkey breast, reminded me about a dish that I made last week that I'll share here:
1.Pound out a flank steak until 1/4-1/3 in. thick; salt/pepper to taste
2.Saute a medium chopped onion until just turning lightly brown
3.Add 1/2 cup of chopped prunes and 1/2 cup of chopped apricots to the saute; simmer for a minute with salt/pepper to taste
4.Add about 2/3 cup of orange juice and 3 tbsp of wine vinegar or any flavored vinegar and simmer until most of liquid is gone.
5.Smash a large, skinned, baked potato with the sauteed onion and fruit; add 1/2 cup freshly chopped cilantro until all is well mixed
6.Mound a layer of the stuffing about 2 in. high the length of the steak
7.Wrap the steak around the stuffing and either tie every 1-2 in. or pack the roll into a webbing.
8. Grill over 400 deg fire until nice crust and medium-rare to medium
9. Let it sit for 15 minutes and slice 1/2-1 in. rounds for serving.