flank steak: marinate or dry rub?

Unknown

Never done flank steak on the egg before. Wondering whether I need to marinate it, or whether I can just go with my favorite dry rub. Any thoughts?

WWSis

I usually stuff/roll mine, i don't marinate or load up with rub prior.
Here's one with spinach and multiple mushroom mince...rolled it and tied.

here's one rolled and tied with zuchini, yellow squash and carrots.

Woodbutcher

This is really good.
Rolled Flank Steak
Ingredients
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)
1/3 lb thinly sliced prosciutto
basil
parmesan cheese (canned shaker variety)
Procedure
Lay out the marinated butterflied flank steak, cover evenly with a layer of the prosciutto. .
.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 parmesan 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.
NOTES about butterflied flank steak and roasted peppers
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 by keeping the
knife parallel to the cutting board (depending on your pan/dish, you can leave it in one
26
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'. . .
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. ..
Serves 1
Recipe Source
Author: Posted by mad max beyond eggdome on May 02, 2003 at 07:31:25:

Little Chef

Just cooked a flank last night....marinated it in red wine (cab sauv) garlic, rosemary, thyme, s&p for about an hour. Turned out great. I'm sure a rub would work too.