an oldie but a goodie

the spawn's roomie is in town for a couple of days. ..gonna take them to see jethro tull tonight (40th anniversary tour) .. . .really looking forward to that!! . .anyway, cooked something last night i haven't made in probably a couple of years, but it was one of the first things i ever made on the egg and was a big hit at the first couple of eggfests i ever attended and cooked at. ... my stuffed rolled flank steaks. ...dang, i'd forgotten how good they were. ..and i don't even have a picture of the darned things!!

but here's the recipe if anyone is interested, and i know someone out there has a pic from a fest in the past. . ..

ROLLED FLANK STEAK

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
basil
parmegan cheese (grated regianno is the best)

set up your egg indirect at 375 degrees dome temp, with grid on top of plate setter feet up

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 or ceramic dish. .. or do them on a grid set over inverted plate setter. . ..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.

NOTES about butterflied flank steak and roasted peppers

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'. . .

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.