Marinated bald eagle steak

Marinated bald eagle steak

I invented a new steak, and I call it the bald eagle steak. Of course, I didn’t butcher a bald eagle. Just picture a skinned bald eagle, and that is what it looks like.
I marinated it in a pesto-like paste made of fresh herbs and vegetables and aged cheese. This was really something special.

Prep Time 1 hr 15 mins
Cook Time 20 mins
Resting time 5 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 399 kcal


  • 1 piece whole flank steak
  • 100 grams cheese grated
  • 1 clove garlic smoked
  • 5 stalks spring onion
  • 2 stalks celery
  • 1 tbsp oregano fresh
  • 1 tbsp parsley fresh flat leaf
  • 2 stalks basil
  • 1 tbsp lemon thyme leaves
  • 100 ml olive oil
  • 1 tbsp salt
  • 1 tbsp pepper


  • Trim the meat and get rid of the silverskin. Leave the fat. Then butterfly the meat, so it gets half as thin as it is. Stop when you are nearly at the end, so the flank steak has doubled in size. If you can’t do this, ask your butcher.
  • Put all the ingredients for the marinade in a blender and grind it to a thick paste. Add some salt and pepper to taste and give it a last stir.
  • Work the marinade into the meat with your hands and let it sit in the fridge for at least one hour.
  • Fire up your grill for medium direct heat and grill the steak slowly to a core temperature of 52°C/125°F.
  • Take it off the grill and let it rest for a couple of minutes before you cut it against the grain in thin slices.



Calories: 399kcalCarbohydrates: 5gProtein: 19gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 59mgSodium: 1983mgPotassium: 363mgFiber: 2gSugar: 1gVitamin A: 716IUVitamin C: 8mgCalcium: 247mgIron: 2mg
Keyword Beef, Flank steak, Grilled
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