1 lb Flank steak
1 tb Creole spice
1/2 c Garlic cloves, roasted
1 tb Anchovies, minced
2 tb Grated parmesan cheese
Salt and pepper
1/4 c Olive oil
8 sl Bacon
10 Wood skewers, soaked 30
-minutes in warm water to;
-prevent burning
2 tb Chopped parsley; for garnish
Worcestershire sauce
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 1 1/2-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.
