December 14, 2012
Who needs dinner after these yummie appetizers? Just open a bottle of wine and have at ‘em!
- 1 flank steak (about 1 1/2 to 1 3/4 lbs.)
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- About 2 tbsp. milk
- 1/2 cup (4 to 5 oz.) packed fresh goat cheese
- 30 to 34 small mint leaves
- About 15 dried mango pieces, cut into 1/4- by 1-in. slivers
- Trim fat from steak. Rinse meat, pat dry, rub with oil, and sprinkle liberally with salt and pepper.
- 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 in. above grate for only 1 to 2 seconds); cover gas grill. 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. About 45 minutes before slicing, put steak in the freezer (it will be easier to slice thinly).
- 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.
- Measure accumulated meat juices and add enough milk to make 2 tbsp.; pour into a bowl. Crumble cheese into bowl and mash with a fork into a smooth paste.
- Working with 1 steak strip at a time, lay strip on a flat side. Spread strip with about 3/4 tsp. cheese mixture, then lay 1 mint leaf and 1 mango piece at end of strip and roll to enclose. Let stand at room temperature at least 10 minutes before serving.
See full post here: Annabelle Breakey Photography :: Blog2012-12-14.