Chevre and Mango Steak Bites

Chevre and Mango Steak Bites Recipe
Annabelle Breakey
Cut chilled grilled steak when ready to assemble appetizers and slice it very thinly (less than 1/4 inch, if possible). The finished appetizers can be covered and chilled for up to 6 hours.
Makes 30 to 34 rolls


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1 flank steak (about 1 1/2 to 1 3/4 lbs.)
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
About 2 tbsp. milk
1/2 cup (4 to 5 oz.) packed fresh goat cheese
30 to 34 small mint leaves
About 15 dried mango pieces, cut into 1/4- by 1-in. slivers


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 in. above grate for only 1 to 2 seconds); cover gas grill. 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. About 45 minutes before slicing, put steak in the freezer (it will be easier to slice thinly).

3. 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.

4. Measure accumulated meat juices and add enough milk to make 2 tbsp.; pour into a bowl. Crumble cheese into bowl and mash with a fork into a smooth paste.

5. Working with 1 steak strip at a time, lay strip on a flat side. Spread strip with about 3/4 tsp. cheese mixture, then lay 1 mint leaf and 1 mango piece at end of strip and roll to enclose. Let stand at room temperature at least 10 minutes before serving.

Note: Nutritional analysis is per roll.

Created date

August 2007

Nutritional Information

Calories 46
Caloriesfromfat 46 %
Protein 3.9 g
Fat 2.3 g
Satfat 1.1 g
Carbohydrate 2.2 g
Fiber 0.1 g
Sodium 25 mg
Cholesterol 9.7 mg