Annabelle Breakey
Yield
Makes 30 to 34 rolls

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.

How to Make It

Step 1

Trim fat from steak. Rinse meat, pat dry, rub with oil, and sprinkle liberally with salt and pepper.

Step 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).

Step 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.

Step 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.

Step 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.

Step 6

Note: Nutritional analysis is per roll.

Chef's Notes

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.

Ratings & Reviews

mmonnin's Review

mmonnin
April 08, 2014
I used leftover steak from a steak taco recipe I had made. The steak was too thin to roll up so I cut it in squares and put it on a triscuit. Layered the goat cheese, the mint and a slice of mango and it worked. I also did a Mexican variation where I substituted fresco Mexican cheese for the goat cheese, cilantro for the mint and avocado for the mango. Both were a hit.

Chell962's Review

Dawn555
January 09, 2010
This is a go-to appetizer when I'm asked to bring something. Toss the steak on the grill, mix up the cheese, cut, spread, roll. Quick and easy. Do NOT pass on the mint leaf -- I did once and it wasn't NEARLY as delicious!

Dawn555's Review

Chell962
January 01, 2010
These turned out great and were an absolute hit. There were no leftovers.