Mad Max.......................

JSlot

is your butterflied flank steak recipe posted somewhere? If it is, I must've missed it. I want to try it this weekend. Great stuff it is and it was great to meet you at da' 'Fest![p]Jim

mad max beyond eggdome

JSlot,
glad you enjoyed. . .i just emailed you the recipe (hopefully the email address on the visitors profile is still a good one. ..but here it is as well:[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
basil
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 (rare is a little too mushy/stringy for this one) ..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. .. [p]btw, woodoggies and nature boy and others thought i should try it direct at around 350, turning it often (you will have to make sure the roll is tied or toothpicked together well). .. may add some more direct flavor that way). ..[p]and thanks again for the canadian lump. . .can't wait to burn some this weekend. . .[p]great to meet this weekend[p]enjoy[p]max

char buddy

JSlot,[p]are you the guy who brought the charcoal to the fest?[p]if so, please e-mail me.[p]CB

mad max beyond eggdome

char buddy ,
jslot was the man. .. .got to bags of that there canadian stuff in the basement now. ..hope it doesn't come with SARS bugs. . ..[p]loved the picture of you 'whipping' the egg whites. ..[p]best[p]
max

char buddy

mad max beyond eggdome,[p]whip it good.[p]"that thar flank steak (you cooked) is the best thang at the Fest."

JSlot

Yep, I'm the one, CB. I'd e-mail ya', 'cept I don't have your e-mail address. Mine is above, so you go first![p]Jim