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Rolled Flank Steak Question

Unknown
Unknown
edited November -0001 in EggHead Forum
Looked at some of the old post on Rolled Flank Steak and the Eggtober feast 2004 Recipe. Couple questions. The recipe talks about using a ceramic dish but pictures show's it directly on the grid. Can't tell if they are using place setter or not. So direct indirect, and what temps work best. Also once the peppers are peeled are they sliced or chopped when you apply. [p]Sorry last question, how long should you marinade these for and where can you get herbs de provence, regular grocery store?
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Comments

  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    gdub16,
    when i first did them in the egg, i did them as i would in the oven, in a ceramic dish. ..i have since been doing them right on the grid, but indirect on grid over inverted plate setter. .. with dome temp of 375 degrees . . .works great either way. ..[p]peppers, roast em, peel em, then lay them on the flank steak in strips (they don't need to be chopped). ..[p]i marinade the flank steaks anywhere from a couple of hours to overnight depending on what i'm doing. . .couple of hours is sufficient though. . ..and you can buy herbs de provence in regular grocery stores in the spice aisle, or the ceramic urns of it at places like williams sonoma or other kithen stores. . .either is fine. .. HTH
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  • Unknown
    Unknown
    mad max beyond eggdome,
    thanks

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  • Unknown
    Unknown
    mad max beyond eggdome,
    how do you roast the peppers on the egg or in the oven. When checking the temp for doness do you go base off of time or do you use a polder or thermapen?[p]Thanks again

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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    gdub16,
    i go ahead and roast the peppers under the kitchen broiler. ...i slice them first into flat slices (like 4 per pepper), then put them skin side up under the broiler under the skin is black and blistered (i mean, really burned), then put them immediately into a zip lock plastic bag (don't worry the bag won't melt), for at least 15 minutes (i'd go at least 30), then run them under cold water and the skins will just fall off, leaving you with nice soft meaty pieces of pepper. ..you can also do this on the egg if you want, hot fire, skin side down on the grid till black and blistered, same deal with the baggie (time in the baggy steams the skins off). . ..[p]as far as temps on the roll. ..i wouldn't use a polder as its hard to determine if the probe is in the meat or the stuffing. . . figure on about 40 minutes at 375 dome temp indirect. . .you can use a thermapen to check meat temp, but just make sure the probe is in the meat, not the stuffing.. .pull when temps are around 130- 135 (i don't like flank steak too rare. .[p]good luck, let us know the results. ..[p]
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