Chevre and Mango Steak Bites

Cooking Light. Sept 2007.

• Ready In: 30 mins
• Yields: 30 rolls

Ingredients

• 1 (1 1/2-1 3/4lb)  flank steaks (about 1 1/2 to 1 3/4 lbs.)
• 1  tablespoon olive oil
•  kosher salt
•  fresh ground black pepper
• 2  tablespoons milk
• 1⁄2 cup  packed  fresh goat cheese
• 30 -34  small mint leaves
• 15  pieces dried mango, cut into 1/4- by 1-in . slivers

Directions

1. Trim fat from steak. Rinse meat, pat dry, rub with oil, and sprinkle liberally with salt and pepper.
2. Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 inches above grate for only 1 to 2 seconds); cover gas grill.
3. Cook until firm when pressed on thin end but still 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.
4. About 45 minutes before slicing, put steak in the freezer (it will be easier to slice thinly).
5. On a board with a very sharp knife, cut steak across the grain, straight up and down and as thinly and evenly as possible, to make 30 to 34 slices; save narrow and uneven ends just to eat. If wet, blot with paper towels.
6. Measure accumulated meat juices and add enough milk to make 2 tbsp.; pour into a bowl.
7. Crumble cheese into bowl and mash with a fork into a smooth paste.
8. Working with 1 steak strip at a time, lay strip on a flat side. Spread strip with about 3/4 teaspoons cheese mixture, then lay 1 mint leaf and 1 mango piece at end of strip and roll to enclose.
9. Let stand at room temperature at least 10 minutes before serving.