Simple Yet Good Meat Recommendation

Unknown

Any good ideas for something new, yet simple, to cook for a gathering I'm attending this weekend? I'm very familiar with all of the standards, but was wondering if anyone could recommend anything relatively new and interesting. That rolled flank steak thing sounds interesting. Maybe some things along those lines.[p]Thanks,
Dan "TD" Rinaldi

Nature Boy

Dan Rinaldi,
Not sure how new you want, but one of the most interesting and different treatments is one of the best. If you have not tried Cat's ribs (see link) it is worth a go. Follow it to the T, all the way down to the direct heat. Serve them dry by all means no sauce. Wow. She has been busy for the past couple of years, and has not been at the Eggfests. When she is, she puts her special magic on them, and they are gone in a minute thirty. [p]Dats what I'd do anywhoo!
Happy weekend.
Chris
[ul][li]Cat's Ribs[/ul]

Spin

Dan Rinaldi,[p]Mr Toads stuffed pork loin is quite impressive both to eyes and the taste buds. If you are favoring beef, SloMo's stuffed tenderloin is very good.[p]Spin
[ul][li]Stuffed Beef Tenderloin[/ul]

mad max beyond eggdome

Dan Rinaldi,
if you don't have it, hear it is. . .others have experimented (and in fact i did it this way at new holland) and found that doing them direct on a raised grid at 350 - 375 dome temp works great as well (instead of in a pan). . [p]Mad Max Beyond Eggdome's Rolled Flank Steak and Mandarin Wings Recipes [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. ..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]