Recipe
Flank Steak Pinwheels
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Essence Of Emeril EE127
- Dish Type: Entree
Reviews