Beef and Stilton Pinwheels with Bass Ale Carmelized Onions
Ingredients
1 cup Bass Pale Ale mixed with 1 clove garlic, minced
1 – One and one-half pound flank steak, pounded to an even thickness
Beef Filling and Coating
2 Tbl. vegetable oil
1 medium portabello mushroom cap, diced (about 1 cup)
One-half medium onion, thinly sliced (about 1 cup)
One-half cup Bass Pale Ale
1 cup mashed Stilton cheese (5 ounces)
1 clove garlic, minced
2 Tbl. minced parsley
1 Tbl. heavy cream
2 slices white or whole wheat bread, crusts removed and torn into small pieces
Kitchen twine (to wrap meat)
One and one-half Tbl. Dijon mustard
1 Tbl. cracked black pepper
Method
1 Pour marinade over flank steak and marinate for 1 hour at room temperature.
2 Meanwhile, heat oil in frying pan over medium heat. Add mushroom and onion and cook for 5 minutes, stirring occasionally. Add the one-half cup Bass Pale Ale, cooking and stirring for 4 minutes or until ale is almost evaporated and onions are glazed. Cool mixture.
3 With a fork mix Stilton cheese with the parsley, garlic, and heavy cream. Blend with the bread and cooled onion-mushroom mixture and let rest for 15 minutes.
4 Remove meat from marinade and pat dry. Discard marinade. Spread Stilton mixture on one side of flank steak. Beginning at shorter end, roll up steak and tie with kitchen twine at 1-inch intervals. Rub rolled steak with mustard and sprinkle with cracked pepper. Refrigerate until ready to grill.
5 Grill over hot coals, turning every 10 minutes, for 30-40 minutes for medium-rare. Remove and let rest for 5 minutes before cutting into 1-inch thick pinwheels.
Serves 4-6
How to Care for Stilton