Tuesday, January 6, 2009

Stunning Starters

When invited to a party I always like to bring a very different, very tasty and very beautiful appetizer. If I am free of all the worry it takes to host the party the least I can do is put some of that energy into making an amazing dish. I cringe at the idea of showing up to the door with just another spinach dip or seven layer dip. It is kind of like "dressing to impress" except that no one gets to taste your clothes after they first see them. Making food look great only further entices people to want to give it a try. And it lets your host know you put effort into making something special which shows your appreciation for the invitation and the hard work they have done to host the party. This appetizer is one of the prettiest dishes I have made and it did require some time to assemble each roll, but it was well worth it. The oohs and aahs it received when placed on the New Years Eve Spread satisfied the middle child in me. I like recognition - what can I say?

Chevre and Mango Steak Rolls
Adapted from Coastal Living


Makes 30 to 34 rolls

  • 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. fat free milk
  • 1/2 cup (4 oz) packed fresh goat cheese
  • 30 to 34 small mint leaves (or however many steak slices you yield)
  • About 15 dried mango pieces, cut into 1/4- by 1-in. slivers

1. Trim fat from steak. If you skip this step you will have chewy rolls so make sure to take great care in removing all of the fat. Pat the meat dry, rub with oil, and sprinkle liberally with salt and pepper.

2. Lay steak on a grill pan or outside grill.

Cook until firm when pressed on thin end of the steak. Do not over cook, the steak should still be 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).

3. On a chopping board with a very sharp knife, cut steak across the grain, straight up and down or cut on a bias if your steak is not thick enough to provide enough height for the rolls. Cut as thinly and evenly as possible, to make 30 to 34 slices; discard or eat (which I highly suggest) uneven ends. If wet, blot with paper towels.

4. Measure accumulated meat juices and add enough milk to make 2 tbsp.; pour into a bowl.

Combine cheese in the bowl and mash with a fork into a smooth paste.

5. 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.


Gabriela said...

These look down right succulent and I'm certain they were an absolute hit. I adore that you left the steak a tad pink. Pink is good. I think I'll add this recipe to DH's ever growing arsenal.

bensbaby116 said...

Oh my gosh, these look great! I happen to be hungry right now, and very much want to eat one right out of the computer. ;) lol at "except that no one gets to taste your clothes after they first see them" by the way. haha

CaptnRachel aka Tha Pizza Cutta said...

Absolutely incredible! I hope to be at a party you are at too one day. Bravo :)

Kristina R. said...

I can't wait to have a party so we can try these.

Anonymous said...

These are SO GREAT!! TOTALLY starred. You know I never have ppl over, so I don't know when I'll use them (hahahhaha) but I'm hoping soon! :)

Court said...

Wow, what a great appetizer. I know here in Alberta, everyone appreciates it when you can work more beef into a meal :-)

MaryBeth said...

Not really a fan of goat cheese, however these look simply yummy.

Kevin said...

What a great sounding appetizer!

gaga said...

Yum, those are definitely stunning!

Diana said...

Those are beautiful! I'm definitely trying them. I too agree that pink is good.