Flank steak pinwheels

Yield: 4 servings

Measure Ingredient
1 pounds Flank steak
1 tablespoon Creole spice
½ cup Roasted garlic cloves
1 tablespoon Minced anchovies
2 tablespoons Grated Parmesan cheese
\N \N Salt and pepper
\N \N Up to 1/4 cup olive oil
8 slices Bacon
10 \N Wood skewers, soaked 30
\N \N Minutes in warm water to
\N \N Prevent burning
2 tablespoons Chopped parsley, for
\N \N Garnish
\N \N Homemade Worcestershire
\N \N Sauce (optional), for
\N \N 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 1½-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 #EE127

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