Winning Bronx Recipe In Five Alarm Cookoff

NY Daily News - October 20, 2009

>"This is a meal I originally got from a guy in Brooklyn," said Jimmy Lowe, who moved from a Brooklyn firehouse to one in Queens a few years back and has been playing with the recipe ever since. "I said, 'You know what, let me throw that in there and see what happens.' " He perfected it in a cookoff last year. "I think I made 300-something onion rings," he says.

Recipe: Flank Steak Pinwheels with Teriyaki Ginger Glaze
Serves: 8
Prep Time: 70

Ingredients: 1/2 pound baby portobello mushrooms, minced
1 tablespoon butter
3-4 cloves garlic, chopped
Olive oil
1 large Vidalia or sweet onion, cut into thick rings
1 cup buttermilk
1 cup teriyaki sauce
Ground ginger to taste
Wondra flour
1 can beer
2 eggs
8 flank steak fillets, flattened to 1/4 -inch thick
1/2 bunch fresh parsley leaves, minced
1/2 pound cooked bacon, chopped
1 cup Parmesan or Romano cheese, grated
Mozzarella cheese, grated
Vegetable oil
Salt, pepper and sugar to taste

Instructions:

Preheat oven to 350. Saute portobello mushrooms with butter and salt to taste. Set aside.

Add garlic to olive oil, season with black pepper and set aside.

Soak onion in buttermilk.

Mix teriyaki and ginger powder in small pot to heat later on.

Prepare batter by adding 1/2 cup flour at a time to a bowl and adding beer. Whisk in eggs and add about 1/4 teaspoon salt, pepper and sugar (or to taste); refrigerate.

Lay out fillets of flank steak on board lengthwise top to bottom, overlapping by 1/4 of an inch or more. Rub garlic mixture generously over surface of meat. Layer a healthy amount of parsley, then bacon, then mushrooms, then cheeses.

With two hands, grab meat near middle and start rolling it up tightly, using tops of fingers to work filling in when rolling. Once rolled, cut into 1- to 1 1/2 - inch wheels and lay on their side on a non-stick baking sheet, using toothpicks to hold them together. Heat teriyaki mixture and ladle over meat, saving at least half for glaze, then cook meat for about 30 minutes (it should still be pink.)

Meanwhile, heat vegetable oil, remove onion rings from buttermilk soaking and place them in a bowl of flour (a few at a time) and lightly coat. Once oil is heated, dip onion in beer batter, shake off excess batter and deep-fry till golden brown. Set aside to dry on paper towels. Once meat is cooked and all onion rings are done, prepare glaze, adding a bit of flour to teriyaki mixture and heating over low heat. Lay pinwheel on plate, place an onion ring on top and drizzle some glaze over the plate.