Back when Katie was a mere 4 weeks old, an old friend came to stay with us for a few days. We hadn’t seen him in years and hoped it would be a good visit – one where we’d have an enjoyable time reconnecting. We also hoped we could somehow manage to feed, water and entertain our houseguest while simultaneously caring for our kids. And we really hoped we would not send him screaming after being exposed our new insanity.
We had a wonderful visit in the end – there was some reminiscing, a lot of catching up (1 wedding, 6 kids and 2 dogs worth of catching up) and a discovery of a shared interest in cooking.
James described a flank steak dish that he made often. He claimed it was fast – no need to marinate, just stuff it, roll it and grill it. It sounded good. Really good. A few weeks later and we decided to give it a go. Only G tried it on the BGE. [What’s a BGE? Read about it here.]
After an hour on the grill, G brought in the steak. We were entirely unprepared for what we were about to see – the deep redness that developed from smoking, the mouth-watering aroma that permeated every corner of the kitchen as we let it rest and the soft supple texture as we cut into it.
It was a huge success. In fact, this steak has become a regular feature on our dinner table. It’s incredibly flavourful and provides some sophisticated tastes in the filling for the grownups and a fantastically tender and smoke-kissed steak for the kids.
There’s a passion that exists around this type of grilling. Since we’ve had the BGE, I’ve seen it growing in G. The Economist had an article a few years back describing the regional divides that have grown out of passion and dedication to certain flavours of barbecue. Our hearts, or maybe I should say our taste buds, adore the cooked slowly over a wood fire kind of barbecue. And although I am a barbecue loving Canadian, to me: Barbecue = Americana.
Tips and Suggestions:
- This recipe is tested on a Big Green Egg. If you haven’t heard of or used a Big Green Egg, you need to go find out about it: try the official Big Green Egg website, as well as here, here and here. Other barbecues may need a water tray so the meat does not dry out and/or a smoker box or something equivalent to hold wood for smoking.