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Flank steak marinade Q?

edited 5:20AM in EggHead Forum
Im doing Stuffed flank steak again but can't remember the Marinade ingredient amounts for the life of me.
marinated in olive oil, balsamic vinegar, and herbs de provence. .
How much of each one?
Thanks !


  • Carrera85,
    if you are doing my rolled flank steaks, here is the recipe. .. amounts of olive oil and balsamic vinager aren't exact. . .start with about 1/2 cup of olive oil and add the vinager to your personal taste. . .add about one tablepoon of the herbs. . here is the whole recipe. . .[p]ROLLED FLANK STEAK[p]1 good sized flank steak, butterflied and marinated in olive oil, balsamic vinegar, and herbs de provence. .
    3 yellow/orange peppers - roasted and peeled (if you have never done this, see below)
    about 1/3 pound thinly sliced prociutto
    parmegan cheese (canned shaker variety)[p]lay out the marinated butterflied flank steak, cover evenly with a layer of the prociutto. . .spread the roasted peppers along one long edge (they should cover about 1/4 - 1/3 of the steak. .
    .sprinkle liberally with the basil and parmegan cheese. . .roll tightly in a log (you may need to use some tooth picks to hold them, i don't). ... lay them in a pan (i used a big ceramic dish
    which worked quite well in the egg). ..drizzle some of the left over marinade on them. . .cook for about 45 minutes at 375 - 400 dome temp for medium. ..slice them into thin rolls. .
    .makes a nice presentation. .. the recipe originally calls for them to be served at room temps, we like them warmer. . .your choice. [p]NOTES about butterflied flank steak and roasted peppers[p]1. you can ask your butcher to butterfly the flank steak or you can do it yourself. .. lay the flank steak flat, using a long knife to slice the steak into two thin halves be keeping the knife parallel to the cutting board (depending on your pan/dish, you can leave it in one big flat piece or slice completely through it and have two pieces (two are easier to work with into two small rolls). .. it is also easier to slice through if
    you put the steak flat in the freezer for about a half an hour so that it is a little 'stiff'. . .[p]2. if you haven't peeled peppers before, you cut them into flat slices, put them skin side up in the broiler until they are black and burning on top. . .then pull them off and immediately put
    them into a large zip-lock baggie for at least 15 minutes. .. pull them out and the skins will peal right off leaving you with lovely soft pepper pieces. ..

  • mad max beyond eggdome,
    Yes,I am using your recipe with the adition of sauted onions,portabella shrooms and crushed bacon added in to your already AWESOME orignal recipe!!

  • Carrera85,
    sounds great w/ the additions. .. this sounds a little like joel fs modifications. ..btw. .. i know jslot did my recipe, but he did it direct at about 350 degrees rather than in a pan/dish. . .i think he tied his with string and kept turning and brushing on the marinade until done. . .[p]enjoy. .[p]max

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