with a little help from my friends

The other night, our last guest chef of the year at Les Gourmettes, Gwen Ashley Walters, made an outstanding Pepper Crusted Flank Steak with Chianti Honey Demi. I was about to dump the leftover meat marinade down the drain when I stopped short and realized what a great appetizer I could make, using it. We have our neighborhood Holiday Progressive Dinner tonight, and appetizers begin at my house. Here is the recipe I created, using Gwen’s smokey marinade.

And tomorrow, another fantastic and super easy recipe that I am crazy for – a pumpkin appetizer spread – from Gwen!

Smokey-Sweet Flank Steak Pinwheels

Gwen’s Marinade
1/2 cup liquid smoke (hickory or mesquite)
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1/2 orange juice
1/4 cup packed dark brown sugar
1/4 cup olive oil
1 tablespoon ground black pepper
1 medium shallot, peeled and minced
3 large garlic cloves, peeled and minced

1 large flank steak
12 -ounce jar of whole sweet pickles
Round toothpicks

Line a baking sheet with foil and place a rack on top of the foil.

Marinade: Whisk liquid smoke, Worcestershire sauce, soy sauce, orange juice, brown sugar, olive oil, pepper, shallot, and garlic together in a bowl.

Place flank steak in a 1-gallon zip-lock bag and pour marinade over the steak. Seal bag and refrigerate overnight.

Remove meat from bag and discard marinade. Place steak between 2 large sheets of plastic wrap and pound out with a meat pounder, making the thick end of the steak the same thickness as the thinner “tail” end. Using a sharp knife, slice the steak, against the grain, into thin strips. Then cut each strip in half crosswise.

Cut each sweet pickle in half lengthwise, and then crosswise into quarters.  Place a pickle quarter on a strip of beef and roll up, securing with a toothpick. Repeat with remaining beef strips, pickle quarters, and toothpicks. Place on rack atop prepared baking sheet, cover, and refrigerate until just before ready to serve.

Preheat broiler to high heat. Broil pinwheels for 2 or 3 minutes on each side, or until lightly browned.  Serve hot.

Makes about 48 pinwheels