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Tenderloin piece from the Big Green Egg

Recipe by BBQ specialist Leonard Elenbaas. This flank steak comes from Grain-fed Heifer from Europe.

1st setting Big Green Egg:
convEGGtor drip pan, stainless steel grid 130°C

2nd setting Big Green Egg:
cast iron grill grid 220°C

Ingredients

core temperature thermometer
sea salt and pepper
flank piece

Preparation

  1. Sprinkle the meat on both sides with some sea salt and cook it indirectly at 130°C until it reaches a core temperature of 47°C.
  2. Remove the convEGGtor and place the cast iron grill grate.
  3. Bring the temperature of the Big Green Egg to 220°C.
  4. Grill the meat on both sides until nicely roasted.
  5. Before serving, sprinkle some freshly ground pepper over the meat.