Directions: |
Directions:1. Trim any excess fat from the steak. Rinse the met, pat dry and rub it with the oil.. Season the steak generously with salt and pepper.
2. Prepare a grill for cooking over high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of hot coals. If using a gas grill, preheat to high (you can hold your hand 1 to 2 inches above the grill level only 2 to 3 seconds).
3. Lay the steak on the grill rack. If using a gas grill, close the lid. Cook the steak, turning once, until firm when pressed on thin end but still quite pink in the center (cut to test), about 4 minutes on each side. Transfer the steak to a platter, cover loosely with foil, and let cool at least 30 minutes. About 45 minutes before slicing, put steak in the freezer for easy slicing. Reserve the juices in the platter.
4. On a cutting board with a very sharp knife, cut the steak across the grain as thinly and evenly as possible, to make about 32 slices (save the narrow and uneven ends of the steak for another use). If the steak if wet, blot it with paper towels.
5. Combine the reserved meat juices with enough milk to measure 2 T and pour into a small bowl. Crumble the cheese into the bowl and mash it with a fork to make a smooth paste.
6. Working with 1 slice at a time, lay out the steak and spread it with 3/4 tsp of the cheese mixture. Lay 1 mint leaf and 1 piece mango at one end of the slice of steak and roll it up to make a bite. Repeat with the remaining ingredients. Let the bites stand at room temperature at least 10 minutes before serving.
Makes about 32 bites. The finished bites can be covered and chilled for up to 6 hours. |
This recipe for Chevre and Mango Steak Bites is from