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.
- A whole flank steak
- 100 grs of grated cheese
- a whole bulb of smoked garlic
- 5 stalks of spring onion
- 2 stalks of celery
- a handful of fresh oregano
- a handful of fresh flat-leaf parsley
- 2 whole stalks of basil
- a handful of lemon thyme leaves
- 100 ml of olive oil
- salt and 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 (125F).
- Take it off the grill and let it rest for a couple of minutes before you cut it against the grain in thin slices.
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BBQ gear used
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