Butterfly flank steak: cut steak horizontally through the middle, leaving in attached at one end, to create a flat, thin rectangular slice. Generously season both sides with Creole spice. Into a small bowl squeeze roasted garlic cloves and combine with anchovies, Parmesan cheese and freshly-ground black pepper; mash, adding enough olive oil, a few drops at a time, to bind mixture. Spread garlic mixture evenly over steak. Lay bacon across steak, to cover entire surface. Roll up long side, jelly roll fashion. Slice roll into 1 1/2-inch thick "pinwheels", securing each one closed with a skewer, as you cut them. Season with salt and pepper. Grill on preheated hot grill, 4 minutes per side for medium done. Serve 3 per serving, with homemade Worcestershire sauce, if desired. Serve garnished with parsley. Yield: 4 Serving Recipe By :ESSENCE OF EMERIL SHOW #EE127 Posted to MC-Recipe Digest V1 #283 Date: Thu, 07 Nov 1996 08:03:39 -0500 From: Rowaan
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|Serving Size: 1 Serving (790g)|
|Recipe Makes: 1|
|Calories from Fat: 1345 (68%)|
|Amt Per Serving||% DV|
|Total Fat 149.4g||199 %|
|Saturated Fat 50.1g||251 %|
|Monounsaturated Fat 68.6g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 323mg||99 %|
|Sodium 2400.3mg||83 %|
|Potassium 2359.5mg||62 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 23.4g|
|Protein 131.1g||187 %|
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Calories per serving: 1992
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