Flank Steak or Standing Rib Roast?

wvutooth

This is for a small holiday gathering of 10-12 adults and 10 small kids who will probably eat McNuggets.

I'm considering cost and quality. Let me know if you have a good flank/skirt steak recipe for the egg.

Happy Holidays!

Village Idiot

This won the 1997 National Beef Cooking Contest. It is outstanding !!! I make a double batch of the marinade for sauce. I've started using Flap Steak because it is a better cut of beef.

It's called Pacific Rim Flank Steak.

1-2 lb. Flank steak, or flap steak
1 cup Teriyaki Marinade
½ cup Onion , chopped
⅓ cup Honey
⅓ cup Orange juice, fresh
1 tablespoon Rosemary, chopped fresh
1 tablespoon Sesame Oil, dark
1 clove Garlic
Pepper


Combine marinade ingredients, adding pepper as desired, in small bowl. Remove and reserve 1/2 cup for basting.

Lightly score both sides of beef steak in crisscross pattern with sharp knife. Place steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally and basting with reserved 1/2 cup marinade during last 5 to 10 minutes.

Carve steak across the grain into thin slices; arrange on platter. Place remaining basting marinade in small saucepan; bring to a boil. Spoon over beef, as desired. Garnish with orange slices and rosemary sprigs, if desired.

Notes:
This recipe won the 1997 National Beef Cooking contest, and it uses a relatively cheap cut of meat. It is one of Pam's favorite recipes.

Richard Fl

Thank Mad Max for this one. The Argentinians do a similiar version called "Para matar el hambre" To kill the hunger. I like to add hard boiled eggs and boiled carrots.


Beef, Steak, Flank, Rolled, Mad Max Bryond Eggdome

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. . ..


INGREDIENTS:



Procedure:
1 good sized flank steak, butterflied and marinated in olive oil, balsamic vinegar, and herbs de provence. .
2 yellow/orange peppers - roasted and peeled (if you have never done this, see below)
3 about 1/3 pound thinly sliced prociutto
4 basil
5 parmegan cheese (grated regianno is the best)
6 set up your egg indirect at 375 degrees dome temp, with grid on top of plate setter feet up
7 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. .
8 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. .
9 makes a nice presentation. .. the recipe originally calls for them to be served at room temps, we like them warmer. . .your choice.
10 NOTES about butterflied flank steak and roasted peppers
11 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
12 you put the steak flat in the freezer for about a half an hour so that it is a little 'stiff'. . .
13 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
14 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.


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Mad Max Beyond Eggdome, 2008/08/06

mkc

We think of skirt steak primarily for fajitas, but I do have a good flank steak recipe (from Williams-Sonoma):




Stuffed Flank Steak



1/2 cup fresh white bread crumbs
1/3 cup grated Romano or Parmigiano-Reggiano
cheese
1/3 cup chopped salami -- preferably Genoa
3 Tbs.s coarsely chopped toasted pine nuts
3 large garlic cloves -- finely chopped
2 anchovy fillets -- mashed
1/4 cup chopped fresh flat-leaf parsley
2 Tbs.s chopped fresh oregano
1 flank steak -- 1 1/2 to 1 3/4 lb.
Salt and freshly ground pepper -- to taste
2 Tbs.s olive oil

1. In a bowl, combine the bread crumbs, cheese, salami, pine nuts, garlic, anchovies, parsley and oregano and mix well.

2. To butterfly the steak, lay it flat on a work surface. Using a long-bladed knife, cut it horizontally almost in half lengthwise, taking care not to cut all the way through or to make holes in the meat. Open the meat to lie flat on a piece of heavy-duty aluminum foil that is at least 3 inches larger on all sides than the meat.

3. Season the meat, top and bottom, with salt and pepper. Brush the side of the meat that will be grilled with the oil, then place it, oiled side down, on the foil. Distribute the stuffing evenly on the opened side of the butterflied steak, leaving a 1/2-inch border on all sides. Using the foil as an aid, roll up the steak jelly-roll fashion. Completely wrap the rolled steak in the foil, twisting the ends and tying the roll with kitchen string if necessary. Let the meat stand for 30 minutes at room temperature or refrigerate for up to 4 hours. If refrigerated, remove from the refrigerator 30 minutes before grilling.

4. Prepare a charcoal or gas grill for indirect grilling over medium heat.

5. Place the foil-wrapped meat on the grill away from the coals of a charcoal grill or away from the heat elements of a gas grill. Cover the grill and cook, turning the meat 4 or 5 times, until it is very tender when pierced with a fork, about 2 hours total.

6. Let the meat rest in the foil for 15 minutes. Unwrap the meat and cut crosswise into slices no more than 1/2 inch thick. Arrange on a platter and pour any accumulated juices in the foil over the slices. Serve immediately. Serves 6 to 8.

7. Adapted from Williams-Sonoma, Essentials of Grilling , by Denis Kelly, Melanie Barnard, Barbara Grunes Michael McLaughlin (Oxmoor House, 2003).

Servings: 7

Source
Source: williams-sonoma.com
Web Page: http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=A984D6F8-9AD8-4FA2-BF0129DF21B65EAC

Author Notes

This flavor-packed steak is reminiscent of braciole, an Italian-American favorite in which steak, often flank steak, is butterflied or thinly sliced, rolled around a savory bread crumb, meat and cheese filling, and then braised. In this grilled version, the rolled steak is wrapped in aluminum foil and cooked over indirect heat, which allows the meat to tenderize and simmer in its own juices while absorbing the smokiness of the slow-burning coals. Serve with grilled polenta and a simple green salad. You can butterfly the meat yourself, or ask the butcher to do it.

thirdeye

I'm a fan of the Chimichuri marinade....

Jeffersonian

I don't typically marinate my beef in chimichurri, but oh how I love it as a sauce on the finished product:

ibanda

Attended a holiday party last night and had grilled flank steak that was fantastic! I will definitely try this, it was a close marinade to what Village Idiot posted.

Score the flanksteak with a knife in a cross hatch pattern.
Marinade for an hour in:
1 cup water
1 cup red wine
1 cup Teriyaki
chopped garlic
chopped onion
edited to add: fresh ginger
Then grill medium rare, and slice across the grain. Great by itself or served with Durkees mustard on small rolls.