|Host, Ty, at left: gathering around the foods|
|Michelle Podoll setting out the wines|
|Asiago/cream cheese logs|
While prepping for the event of last evening, I did grate the Asiago cheese finely (using a small-holed grater (rendering thin strings much like the fresh grated Parmesan one finds in the grocery) and mix in just enough cream cheese to make the mixture form-able. I wanted to roll the cheese into narrow logs this time, making it easier to roll in the sliced meat segments. I ended up with 84 little logs, 6 to 7 grams, or .21 to .25 ounces each. I was completely happy because, as it turned out, I had only two thin bits of the flank steak left, after using the entire 84 cheese logs. Great eye for what was needed (as I pat myself on the back!).
|Flank & Asiago Rolls, served|
Flank & Asiago Rollsmakes about 80 to 85, approximately
|Flank & Asiago Rolls|
2.3 pound flank steak
1/4 cup Sweet Smoky Cocoa Rub
1/4 cup olive oil
1 1/2 teaspoon salt
1 teaspoon chipotle powder
6 - 8 cloves garlic, minced finely
12 ounces Asiago cheese, grated finely
8 ounces cream cheese, softened
1/4 cup Hoisin Sauce
scallions, slivered for rolling
toothpicks for skewering
|The hostess, Ann, prepping salad|
Up to 3 days in advance, prepare the cheese. Grate the Asiago finely, and using hands or a hand mixer, thoroughly combine with the cream cheese. It is best to use a scale or some implement to make all the cheese logs of equal size. Measure out a small amount. Six grams is plenty. Roll this into a log about 2 inches long. Repeat with the remaining mixture, setting the logs into a container as shown in the photo above. Set waxed paper between layers.
Have ready the scallions. If larger, slice lengthwise down the scallion, then cut this into lengths about 2 or so inches long. Store these in a zip-top baggie in the fridge if making the day before or earlier in the day.
The day before, or early on the day needed, preheat the broiler with the oven rack on the second level from the top. Set a rack onto a low rimmed baking sheet (cover the baking sheet with foil for easy cleanup later), set the steak on the rack and place under the broiler for approximately 6 minutes per side. Remove from oven and tent with foil until cooled. The meat can be sliced at this point, but there will be far more mess. If possible, once the meat is cooled, wrap and store in the refrigerator for at least 2 hours or overnight before slicing; once sliced, the slices can be stored one more night in the fridge.
Once ready to slice, begin at one end, cutting across the long grain of the meat. Set the knife at an angle away from you to get wider strips of meat. All that is vitally important is that all the slices be across the grain, ensuring tender meat. Slice the meat as thinly as possible. Once the meat is too wide for the knife to span easily, slice it into two sections lengthwise. Then, continue to slice off thin pieces until all the meat is used up. I used a 2.3 pound piece of flank to yield the 86 rolls. The slices of meat will need to be long enough to wrap around the cheese log and scallion sliver.
It takes about 40 minutes to make all the rolls. Set the Hoisin Sauce in a small bowl and have a pastry brush ready. Set the flank slices, cheese logs, scallions and toothpicks arrayed near you. Lay out a slice of meat and using the pastry brush, dab a small amount of Hoisin sauce on the slice. Set one cheese log and a sliver of scallion across the width of the meat and roll to encase. Skewer with a toothpick. Repeat with all the remaining meat. These should be eaten the day they are rolled as the scallions become soggy if kept too long.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. .