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Flank Steak Pinwheels

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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 Submitted to the BBQ Mailing List by "Jeff D. Wheeler" on Feb 26, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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