Flank Steak Pinwheels Recipe - Cooking Index
Flank Steak Pinwheels Recipe - Cooking Index
| 1 lb | 454g / 16oz | Flank steak |
| 1 tablespoon | 15ml | Bayou Blast - {Emeril's Creole Seasoning} - see * Note |
| 1/2 cup | 118ml | Roasted garlic cloves |
| 1 tablespoon | 15ml | Minced anchovies |
| 2 tablespoons | 30ml | Grated Parmesan cheese |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Olive oil - up to 1/4 cup | ||
| 8 | Bacon | |
| 10 | Wood skewers - soaked 30 minutes | |
| 2 tablespoons | 30ml | Chopped parsley - for garnish |
| Homemade Worcestershire sauce (optional) - for serving |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Butterfly flank steak, cutting steak horizontally through the middle, leaving it attached at one end, to create a flat, thin rectangular slice. Generously season both sides with Bayou Blast.
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 a preheated hot grill, 4 minutes per side for medium-done. Serve 3 per serving, with homemade Worcestershire sauce, if desired. Serve garnished with parsley.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-127 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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