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@@@@@ Now You're Cooking! Export Format Flank Steak Pinwheels none 1 pound flank steak 1 tablespoon Creole spice 1/2 cup roasted garlic cloves 1 tablespoon minced anchovies 2 tablespoons grated Parmesan cheese Salt and pepper Up to 1/4 cup olive oil 8 slices bacon 10 wood skewers; soaked 30 minutes -- in warm water to -- prevent burning 2 tablespoons chopped parsley; for garnish Homemade 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 Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved ESSENCE OF EMERIL SHOW #EE0127 Mastercook Formatted By Kurt Lucas Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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