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Stuffed flank steak??

SmokeySmokey Posts: 2,468
edited 12:14PM in EggHead Forum
Although I couldn't attend eggfest, I still want to try the Stuffed flank steak. I think there were 2 version, one by Joel Ferman and another by mad max beyond eggdome. Does anyone have the recipe?[p]Smokey


  • Smokey,[p]here it is. . .this is the original as i posted it. . .chuck did it this way. . .jslot tied his and did it direct, turning it every ten minutes or so till done. . .you can find joel ferman's version under a thread entitled "modified" from last week. . .anyway you do it, its a winner. . .[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. .. [p][p]

  • CornfedCornfed Posts: 1,324
    mad max beyond eggdome,[p]Though I enjoyed many outstanding food items at Eggfest, this was probably my favorite. A close second for me were the jalapeno stuffed olives with that cheddar outside crust, but the stuffed steak was my favorite.[p]Heeeeeeeeeeeeeeeeeeeeeee,

  • Cornfed,
    you know, it just makes me feel so great to have so many people, who are such good and innovative cooks in their own right, enjoy something that i've been taking for granted for years. . .i'm starting to think i've got to figure out how to get to atlanta in october with flank steaks in tow. . .[p]cheers[p]max

  • CornfedCornfed Posts: 1,324
    mad max beyond eggdome,[p]You should! Now that there's a more firm date commitment, I just may book this week.[p]I operate on a really ridiculous level where I often work like a fiend. The next three weeks (at least) I'll be living in hotels working from 7am til around 9-10pmish. If and when I get to that silly frustrated level, and now that I know the dates, I just may quickly grab airfare and hotel for Eggtoberfest just to placate myself!!![p]In short, maybe I'm just trying to come up with an excuse to get more of your delicious steak, but come to Eggtoberfest!!!

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