Chevre and Mango Steak Bites |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Cooking Light. Sept 2007. Ingredients:
1 (1 1/2-1 3/4 lb) flank steaks (about 1 1/2 to 1 3/4 lbs.) |
1 tablespoon olive oil |
kosher salt |
fresh ground black pepper |
2 tablespoons milk |
1/2 cup packed fresh goat cheese |
30 -34 small mint leaves |
15 pieces dried mango, cut into 1/4- by 1-in . slivers |
Directions:
1. Trim fat from steak. Rinse meat, pat dry, rub with oil, and sprinkle liberally with salt and pepper.
2. Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 inches above grate for only 1 to 2 seconds); cover gas grill.
3. Cook until firm when pressed on thin end but still quite pink inside (cut to check), 8 to 10 minutes; turn over halfway through. Transfer steak to a plate; let cool at least 30 minutes.
4. About 45 minutes before slicing, put steak in the freezer (it will be easier to slice thinly).
5. On a board with a very sharp knife, cut steak across the grain, straight up and down and as thinly and evenly as possible, to make 30 to 34 slices; save narrow and uneven ends just to eat. If wet, blot with paper towels.
6. Measure accumulated meat juices and add enough milk to make 2 tbsp.; pour into a bowl.
7. Crumble cheese into bowl and mash with a fork into a smooth paste.
8. Working with 1 steak strip at a time, lay strip on a flat side. Spread strip with about 3/4 teaspoons cheese mixture, then lay 1 mint leaf and 1 mango piece at end of strip and roll to enclose.
9. Let stand at room temperature at least 10 minutes before serving.
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