I’m really enjoying my Big Green Egg! I’m still learning but I’ve been able to make some tasty food lately. I was in the mood for a sandwich over the weekend with lots of flavor. Flank steak is one of my favorites for sandwiches. Ciabatta rolls, grilled onions and basil pesto would round out the recipe. I had lots of basil growing like crazy in the garden.
MARINADE
There are many combinations to marinate meat. However, there is a science to it. Fat, acid, salt and sugar all play a role in how juicy and flavorful the meat will be.
FAT: Olive oil helps to dissolve the seasonings and spread them over the meat evenly.
ACID: The Worcestershire sauce, balsamic vinegar and lemon juice helps break down the muscle fibers which tenderizes the meat.
SALT: Soy sauce increases the moisture in the meat which helps make it more juicy.
SUGAR: Brown sugar helps balance the acid and salt. The meat will caramelize and brown quicker.
Along with garlic, I like to press the onion to extract the juice.
Always marinate the meat safely in the refrigerator.
GLASS OR PLASTIC
I’m not a big fan of marinating meat in plastic. Who knows if the acid in the mixture is affecting the bag. If I have the time, I will us a glass Pyrex dish. However, the meat must be flipped every two hours and there needs to be plenty of liquid to cover it. I did not have the time so I stuck with plastic.
MARINATION TIME: Marinate the meat for up to 12 hours. I cooked mine at the 8 hour mark.
I love the caramelized crust on the outside!
COOKING TIME
I was shooting for Medium at 145 degrees F. The middle was almost there, with the ends being Medium Well. I set the Big Green Egg to 500 degrees F. and cooked the flank steak 5 minutes on each side using the Cast Iron Plancha Griddle, ridge side up . Then, I let it rest for 10 minutes. Resting allows redistribution of the juices throughout the steak. Cut steak across the grain when serving.
Flank steak is very lean. Keeping the meat within the times below will bring the best results.
Medium rare: 135 degrees F.
Medium: 145 degrees F.
Medium Well: 155 degrees F.
Putting corn directly on the grill created great char!
I love grilled onions on my sandwich but you can grill any vegetable you like to change up the flavors.
Butter roles, then toast both sides on the grill.
BASIL PESTO
Basil pesto really brings the sandwich together, in my opinion. It's really easy to make but you will need 3 cups of basil. It can be expensive at the grocery store so grab a pot, some good organic soil and grow your own. Here is a Fresh Basil Pesto recipe from My Baking Addiction. To make it vegan, just leave out the Parmesan cheese.
Great meal to kick off the holiday weekend!
This may be one of the best sandwiches I’ve ever made! The combination of marinated steak, grilled onions and basil pesto on a toasted roll is hard to put down.