Flamboyant Flank Steak With Fragrant Filling

Name: Flamboyant Flank Steak With Fragrant Filling
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 steak, 6 serving(s)
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

Submitted by Kerena

"From the Cook Off America Bookbook, 1998 Gilroy Garlic Festival Finalist Frances Benthin."

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Ready In:: 1hr
Ingredients:: 17
Yields:: 1 steak
Serves:: 6

ingredients

Marinade
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
Filling
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
Garnish
chopped fresh garlic
rosemary sprig
roasted red pepper, strips

directions

For the marinade, combine all ingrediants in a blender, and process until smooth.
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.
For the filling, squeeze the roasted garlic from the skins into a bowl. Add the remaining filling ingredients and mix well.
Prepare a medium-hot barbecue fire or heat the broiler.
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.
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.
Grill or broil the steak pieces for about 3 to 4 minutes per side, or until the steak is the desired doneness.
Garnish servings with chopped garlic, rosemary sprigs and red pepper strips.
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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RECIPE SUBMITTED BY

Kerena

<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>

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