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First Post - Chimichurri Steak over Patagonian potato galettes

I have never posted here, butI have been experimenting a lot on my Egg lately. Here is a meal inspired by the book "Seven Fires" by Francis Mallmann.
We cooked a big 24 oz top sirloin and a couple of 9 oz chuck eye steaks to medium rare then put Mallmann's chimichurri over it. We put that over these crispy potato galettes and it turned out pretty fantastic!

Gadsden, AL
Twitter: @matalexander


  • jls9595jls9595 Posts: 1,528
    wow, fancy. looks awesome!
    In Manchester, TN
    Vol For Life!
  • lousubcaplousubcap Posts: 16,482
    edited March 2014
    @MatAlexander-what a shot out of the gate.  Banquet over the top and most eggcellent with the plating and pics!. Your level of eggspertise is well up there and waaay above my pay-grade!
    BTW-welcome aboard and enjoy the journey!
    There is quite an entertaining group that hangs out here but we would be hard-pressed to offer any suggestions...that written-feel free to share your BGE secrets with the rest of us as everyone here is about enhancing the eggsperience of others.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Chuck eye steaks, reverse seared to medium rare, sauced are the most under appreciated steaks. They are as good as or better than rib eyes and cost much less when you can find them. Thick cut is best.
  • EggcelsiorEggcelsior Posts: 13,977
    Welcome! I have been seeing chuck eye steaks locally. I'll need to pick some up.
  • I got chuck eye steaks here (Gadsden, AL) for about 5 dollars a pound. Same goes for the top sirloin. I have been really happy with them both for the price!
    Gadsden, AL
    Twitter: @matalexander

  • Man- that looks awesome. I'm new here to but I've got a lot of work to do to catch up to that!!!!! Steak and taters have never looked like that at my house.
  • ShadowNickShadowNick Posts: 520
    That's a hell of a first post! Keep it up!
    Pentwater, MI
  • RACRAC Posts: 1,688
    Awesome first post! Welcome aboard.


    Boerne, TX

  • SGHSGH Posts: 24,011
    Welcome aboard brother. Food looks outstanding!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • WolfpackWolfpack Posts: 2,633
    Looks fantastic- I love chimichurri. Does this cut come out tender or do you jacquard or anything else?
    Greensboro, NC
  • henapplehenapple Posts: 15,983
    Which one are you?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Wolfpack said:
    Looks fantastic- I love chimichurri. Does this cut come out tender or do you jacquard or anything else?
    Straight on 600 degree egg. I was really thrilled with the tenderness on the top sirloin and the chuck eye steak. I have been buying a lot of "cheap" steaks lately and have really been happy with the outcome.
    Gadsden, AL
    Twitter: @matalexander

  • Wow. Welcome! I'm going to be watching for future posts from you! Excellent looking meal
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
  • flynnbobflynnbob Posts: 647
    Looks Fantastic! Thanks for sharing.
    Milton, GA.
  • SmokeyPittSmokeyPitt Posts: 9,837
    That looks great...bookmarked! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • spydiespydie Posts: 4
    Looks great!!!
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