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

Yeild

Makes 30 to 34 rolls

Ingredients

• 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

Preparation

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.