Tunisian Beef Pinwheels

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 small onion, chopped
• 6 garlic cloves, minced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil
• 2/3 cup golden raisin
• 1/3 cup vegetable broth
• 1/2 teaspoon salt
• 1 1/2 teaspoons fresh mint, snipped or 3/4 teaspoon dried mint, crumbled
• 1 (1 1/4 lb) beef flank steak

Recipe

• 1 soak 24 inches of 100 percent-cotton string in water for 30 minutes; drain.
• 2 while string is soaking, in a large skillet, over medium heat, cook and stir the onion, garlic, cumin and crushed red pepper in hot oil until onion is tender.
• 3 stir in raisins, wine or broth and salt; bring to boiling, reduce heat and simmer, uncovered approximately 10 minutes or until most of the liquid has evaporated; stirring occasionally.
• 4 remove from heat and stir in mint, set aside.
• 5 trim any fat from steak, place the steak between 2 sheets of plastic wrap and working from center to the edge with the flat side of a meat mallet pound the steak to about 1/2 inch thickness; approximately 12x8 inch rectangle.
• 6 lightly tenderize meat with other side of mallet, remove plastic wrap; spread the raisin mixture on steak to within 1-inch of edge.
• 7 fold over about 1/2 to 1 inch of ends of meat and roll up lengthwise, tie with string in 2 to 3 places.
• 8 prepare a gas grill by preheating as per manufacturers directions, reduce heat to medium and adjust for indirect cooking, placing a drip pan under the meat.
• 9 cook steak for 40 to 45 minutes or until internal temperature registers 150 degrees f.; remove from grill and cover with foil.
• 10 allow the meat to stand covered for 10 minutes before slicing into 1-inch slices.