Flamboyant Flank Steak With Fragrant Filling |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From the Cook Off America Bookbook, 1998 Gilroy Garlic Festival Finalist Frances Benthin. Ingredients:
6 garlic cloves |
1/4 cup hoisin sauce |
1/4 cup dry red wine |
2 tablespoons honey |
2 tablespoons toasted sesame oil |
1 tablespoon chopped fresh rosemary |
1 1/2 lbs flank steaks |
2 bulbs garlic, roasted (see end of recipe for instructions) |
1/2 cup dry breadcrumbs |
1/4 cup roasted red pepper, finely chopped |
1/4 cup mascarpone cheese |
2 tablespoons dijon-style mustard |
1/2 teaspoon seasoning salt |
1/4 cup cayenne pepper |
chopped fresh garlic |
rosemary sprig |
roasted red pepper, strips |
Directions:
1. For the marinade, combine all ingrediants in a blender, and process until smooth.
2. With a knife, score the flank steak in a diamond patteron on both sides. Place the steak in a heavy-duty locking plastic bag with the marinade and seal the bag well. Refrigerate the steak for at least 1 hour, turning the bag occasionally.
3. For the filling, squeeze the roasted garlic from the skins into a bowl. Add the remaining filling ingredients and mix well.
4. Prepare a medium-hot barbecue fire or heat the broiler.
5. When ready to cook, remove the steak from the marinade and pat dry with paper towels. Place the steak flat on a work surface. Spread the filling evenly over the steak.
6. Starting from the long edge of the steak, roll the steak tightly, jelly-roll fashion. With a knife, cut the steak into 6 equal pieces and secure each piece with a skewer.
7. Grill or broil the steak pieces for about 3 to 4 minutes per side, or until the steak is the desired doneness.
8. Garnish servings with chopped garlic, rosemary sprigs and red pepper strips.
9. 1*To roast garlic, cut off about 1/4 inch from the top of the garlic bulbs. Place the garlic bulbs on a sheet of aluminum foil and drizzle with olive oil. Sprinkle lightly with salt and freshly ground black pepper and wrap with the foil. Bake in a 350 degree oven for about 30 minutes, until the garlic pulp is soft.
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