Ingredients

1 whole flank steak

For Marinade:

2 teaspoon seasoned black pepper

4 minced garlic cloves

2 tablespoon soy

2 tablespoon red wine vinegar

1 tablespoon salt

1 teaspoon ground cardamon

1 teaspoon cumin

2 teaspoon smoked paprika

6 tablespoon. olive oil

4 tablespoon worcester sauce

For the rest of the rolls you will need:

1 package of fresh chives, washed and cut in 4"

5" pieces

8 ounces of whipped cream cheese

Wooden toothpicks

6 Zucchini squash

For Blitz & Tackle sauce:

2 minced garlic cloves

2 teaspoon cumin

2 teaspoon crushed red pepper

3 tablespoon tomato paste

1/2 teaspoon black pepper

1-1/2 cup beef broth

1 tablespoon worcester

1-1/2 tablespoon brown sugar

1 tablespoon soy

½ lime, squeezed for juice.

1 teaspoon lime zest

1 tablespoon minced cilantro

1/2 teaspoon salt, more to taste

Preparation

Marinate steak 2 hours to 2 days ahead. Two days is ideal.

Marinade: Mix all of the ingredients thoroughly and place in a re-sealable plastic bag with the steak, turning every 12 hours.

When marination is complete, remove steak from marinade, put on cutting board and throw out marinade. Slice steak 1/8 of an inch thick across the grain. Turn each slice on it’s side and place between plastic wrap and pound thin. It should be about 2 inches wide when finished. Cut each piece in half, so each slice is about 4" - 5" long and 2 inches wide.

Prep Squash, and grill along with the steak:

Slice squash in thin strips about 1/8 of an inch thick and 3" long. Salt strips and place in a colander about 30 minutes. Then drain, rinse off salt and pat dry with paper towels. Grill the squash and the steak about 3 - 5 minutes, until squash is done and steak is medium rare. Remove and assemble.

To Assemble: Place one steak strip on wax paper and top with 1 Zucchini slice. Top this with 1/2 teaspoon of whipped cream and 4 to 5 chives. Start at the end of the steak and roll, secure the roll with a wooden toothpick. Serve with Blitz & Tackle sauce.

For Blitz & Tackle Sauce: In bottom of small sauce pan, on medium heat, add oil.  When hot, add garlic, cumin and crushed red pepper, cook 1 minute.  Add tomato paste and pepper, cook 1 minute.  Add beef broth, worcester, lime juice, brown sugar and soy.  Mix all ingredients. Bring to a boil then turn down to a simmer.  Cook until reduced to about 1/3 cup.  Take off heat, strain into a medium size serving bowl, pushing on mix with back of spoon.  Stir in cilantro. Add more salt to taste.   Spoon over completed Quarterback rolls, or serve sauce on the side.