This week, Chef Alison Milwe-Grace of AMG Catering shows Tina Redwine how to make late-summer treats. 

1 lb. Flank steak, pounded 1/4-inch thick

2 tbsp. Extra-virgin olive oil

1 tbsp. Freshly chopped rosemary

1 tbsp. Dijon mustard

2 tbsp. Worcestershire sauce

“spepper” ( kosher salt and ground black pepper

(1-lb) bag frozen french fries ( skinny fries”

Steak sauce, for serving

 

Preheat oven according to french fry package directions. Slice steak against the grain, on the diagonal, into thin 2-inch-long strips.

In a large bowl, whisk together olive oil, rosemary, dijon, and worcestershire, then add steak and toss to coat. Let marinate in the fridge, at least 15 minutes and up to 2 hours. When ready to grill, generously season with salt and pepper.

Meanwhile, bake frozen fries according to package directions. Let cool slightly.

Heat a grill to medium-high or heat a grill pan over medium-high heat. Grease grates or pan with vegetable oil. Place four to five baked french fries on top of a piece of steak and roll up; secure with a toothpick. Repeat until all steak and fries are used up.

Grill until charred, about 2 minutes per side for medium-rare.

Drizzle with steak sauce before serving.

Alison Milwe-Grace

Wilton, Connecticut