John Myers
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Flank Steak Pinwheels
The perfect flank steak pinwheels recipe with a picture and simple step-by-step instructions.
The pinwheels
- 1 Us beef flank steak approx. 1200g
- 4 Shallots chopped
- 100 g Tomatoes dried in oil
- 2 tablespoon Parmigiano
- 2 tablespoon Mie de Pain
- 1 tablespoon Rapeseed oil
- Sea salt from the mill
- Pepper from the grinder
- 10 Shish kebab skewers
- Some rapeseed oil to brush on
Asparagus with tomato salsa
- 1 bunch Asparagus green fresh
- 2 piece Bottled tomatoes
- 1 Diced shallot
- 1 shot Bianco balsamic vinegar
- 1 pinch Sugar
- 2 tablespoon Good olive oil
- Sea salt and pepper
- 1 tablespoon Butter
- 1 tablespoon Brown sugar
hot mayo
- 1 Egg size L.
- 100 ml Rapeseed oil
- 1 teaspoon Mustard medium hot
- 1 pinch Sugar
- 1 pinch Salt
- Pepper from the mill, a little lime juice
- 1 teaspoon Sambal Oelek
The pinwheels
- 1st filling: Sauté the chopped shallots in a little olive oil until translucent, coarsely chop the sun-dried tomatoes and sauté lightly. Let cool in a bowl and then puree with a magic wand. Fold in the grated Parmesan. The mass should have a spreadable consistency. If necessary, bind with a little Mie de pain or breadcrumbs. Put aside.
- Carefully cut the flank steak with a very sharp knife in the butterfly cut and lightly plate. Spread the filling with a spatula and roll up tightly into a large roulade. Now prick the previously soaked bamboo skewers through the meat at intervals of approx. 2 fingers and portion with a very sharp knife. Brush with rapeseed oil before grilling. Grill on the direct embers on each side for approx. 3 minutes and leave to rest a little over indirect heat.
Asparagus and tomato salsa
- Peel the green asparagus in the lower third and blanch in salted water for about 3 minutes. Quench in ice water. Remove the tomatoes from the stalk, core and dice very finely. Mix with the shallot cubes and the other ingredients. Fry the asparagus in a little butter and caramelize with the brown sugar.
hot mayo
- Make a mayonnaise from the egg, oil, mustard, salt, sugar and lime juice and season to taste with sambal oelek. Goes great with the thick homefries! Now arrange everything on preheated plates.
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