Flamboyant Flank Steak With Fragrant Filling

From the Cook Off America Bookbook, 1998 Gilroy Garlic Festival Finalist Frances Benthin.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 steak

Ingredients

• Marinade

• 6  garlic cloves
• 1⁄4 cup hoisin sauce
• 1⁄4 cup dry red wine
• 2  tablespoons honey
• 2  tablespoons  toasted sesame oil
• 1  tablespoon  chopped fresh rosemary
• 1 1⁄2 lbs  flank steaks

• Filling

• 2  bulbs garlic, roasted (see end of recipe for instructions)
• 1⁄2 cup  dry breadcrumbs
• 1⁄4 cup  roasted red pepper, finely chopped
• 1⁄4 cup mascarpone cheese
• 2  tablespoons dijon-style mustard
• 1⁄2 teaspoon seasoning salt
• 1⁄4 cup cayenne pepper

• Garnish

•  chopped fresh garlic
•  rosemary sprig
•  roasted red pepper, strips

Directions

1. For the marinade, combine all ingrediants in a blender, and process until smooth.
2. With a knife, score the flank steak in a diamond patteron on both sides. Place the steak in a heavy-duty locking plastic bag with the marinade and seal the bag well. Refrigerate the steak for at least 1 hour, turning the bag occasionally.
3. For the filling, squeeze the roasted garlic from the skins into a bowl. Add the remaining filling ingredients and mix well.
4. Prepare a medium-hot barbecue fire or heat the broiler.
5. When ready to cook, remove the steak from the marinade and pat dry with paper towels. Place the steak flat on a work surface. Spread the filling evenly over the steak.
6. Starting from the long edge of the steak, roll the steak tightly, jelly-roll fashion. With a knife, cut the steak into 6 equal pieces and secure each piece with a skewer.
7. Grill or broil the steak pieces for about 3 to 4 minutes per side, or until the steak is the desired doneness.
8. Garnish servings with chopped garlic, rosemary sprigs and red pepper strips.
9. 1*To roast garlic, cut off about 1/4 inch from the top of the garlic bulbs. Place the garlic bulbs on a sheet of aluminum foil and drizzle with olive oil. Sprinkle lightly with salt and freshly ground black pepper and wrap with the foil. Bake in a 350 degree oven for about 30 minutes, until the garlic pulp is soft.