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1 x ca. 450 g | Flank steak |
1 Esslöffel | Creole spice |
1/2 Tasse | Roasted garlic cloves |
1 Esslöffel | Minced anchovies |
2 Esslöffel | parmesan grated |
| salt |
| pepper |
| Up to 1/4 cup olive oil |
8 | bacon sliced |
10 | Wood skewers, soaked 30 minutes in warm water to; prevent burning |
2 Esslöffel | parsley chopped, for garnish |
| Worcestershire sauce (optional), ; for serving |
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.
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