Flamboyant Flank Steak With Fragrant Filling
- 6 garlic cloves
- 14 cup hoisin sauce
- 14 cup dry red wine
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 1 tablespoon rosemary, fresh, chopped
- 1 12 lbs flank steaks
- 2 bulbs garlic, roasted (see end of recipe for instructions)
- 12 cup dry breadcrumbs
- 14 cup roasted red pepper, finely chopped,
- 14 cup mascarpone cheese
- 2 tablespoons dijon-style mustard
- 12 teaspoon seasoning salt
- 14 cup cayenne pepper
- garlic, fresh, chopped
- rosemary sprig
- roasted red pepper, strips
DirectionsFor 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.