Flank Steak Pinwheels Recipe - Cooking Index
Flank Steak Pinwheels Recipe - Cooking Index
| 1 lb | 454g / 16oz | Flank steak |
| 1 tablespoon | 15ml | Creole spice |
| 1/2 cup | 118ml | Roasted garlic cloves |
| 1 tablespoon | 15ml | Minced anchovies |
| 2 tablespoons | 30ml | Grated Parmesan cheese |
| Salt and pepper | ||
| Up to 1/4 cup olive oil | ||
| 8 | Bacon | |
| 10 | Wood skewers - soaked 30 minutes in warm water to prevent burning | |
| 2 tablespoons | 30ml | Chopped parsley - for garnish |
| Worcestershire sauce - (optional), for serving |
Butterfly flank steak: cut steak horizontally through the middle, leaving in attached at one end, to create a flat, thin rectangular slice. Generously season both sides with Creole spice. Into a small bowl squeeze roasted garlic cloves and combine with anchovies, Parmesan cheese and freshly-ground black pepper; mash, adding enough olive oil, a few drops at a time, to bind mixture. Spread garlic mixture evenly over steak. Lay bacon across steak, to cover entire surface. Roll up long side, jelly roll fashion. Slice roll into 1 1/2-inch thick "pinwheels", securing each one closed with a skewer, as you cut them. Season with salt and pepper. Grill on preheated hot grill, 4 minutes per side for medium done. Serve 3 per serving, with homemade Worcestershire sauce, if desired. Serve garnished with parsley.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE0127
Submitted to the BBQ Mailing List by "Jeff D. Wheeler" <[email protected]> on Feb 26, 1999.
Source:
Mrs. Porter's New Southern Cookery Book (1871)
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