stuffed flank steak

Babyray

need recipe for the stuffed flank steak which I saw pic of on Dizzy Pig site from last years Waldorf Eggfest. Thanks.[p]Ray Price

mad max beyond eggdome

Babyray,
here it is.. . .along with a couple of pics. .. [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 (fresh grated is best)[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]here it is laid out with the layers of pepper, prociutto, basil and cheese[p]
[p]here it is being rolled[p]
[p]on the egg, indirect over plate setter at 375 dome temp[p]<img src"http://www.hpphoto.com/servlet/LinkPhoto?GUID=2d72312e-7c24-7367-307c-55a55b4455df&size=lg"&gt;
[p]and being sliced. .. .enjoy. ..

mad max beyond eggdome

mad max beyond eggdome,
whoops, i screwed up. .. here is the last picture. ..

mad max beyond eggdome

<p />mad max beyond eggdome,
ok, third times the charm

Smokin Joe

mad max beyond eggdome, That looks great! I'll have to try it soon and let you know the results. Any thoughts on possibile ways to smoke turkey legs? Joe

mad max beyond eggdome

Smokin Joe,
they are good. .. .[p]saw your post about the turkey legs. . .never tried it, so i don't have any advice. .. i guess i'd probably rub em in something like dizzy tsunami spin (great on chicken). ..set up indirect at 250, and let em smoke till done. ..

Smokin Joe

mad max beyond eggdome, thanks for the advice. I've been looking on line for a brine or cure that will make then taste "ham like". Had these at various festivals while I lived in TX and they were great. Unfortunately, I haven't come across the majic recipe yet. Still looking... Joe

JSlot

Here are a couple ideas.[p]Jim
[ul][li]Turkey Leg Thread[/ul]

Chuck

<p />Babyray,[p]Definately give it a try!!!!! This has become a favorite of my family. My wife likes to serve it to guests and my daughter wants to have it at her wedding. Go figure, egg food at a wedding. As I think GFW always says "life is good"

mad max beyond eggdome

Chuck,
i;m gonna make an extra one just for you at waldorf!!. . .just let me know when and where to help you cook em for your daughter's wedding. ..

Chuck

mad max beyond eggdome,[p]Thanks!! I have you penciled in on the "catering team" :-)

Smokin Joe

JSlot, Thanks for the turkey leg thread! I think I'll try the one that is like the Disney Turkey Legs. I did find a brine that has 1 gal water; 3/4 cup kosher salt; 3/4 cup sugar; 1/4 cup soy sauce; 1/4 molasses and pickling spices. Maybe I'll experiment with both and post my findings. Joe

JSlot

Let us know how it goes. It's been something I've wanted to try, just haven't had the time.[p]Jim

Smokin Joe

JSlot, Will do! They'll be on the egg this Friday. I've got some smoked salmon going on tomorrow. Yum! Joe