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.