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