Quarterback Roll With Blitz & Tackle Sauce

• 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"
• 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
• 1/2 lime, squeezed for juice.
• 1 teaspoon lime zest
• 1 tablespoon minced cilantro
• 1/2 teaspoon salt, more to taste

1. Marinate steak 2 hours to 2 days ahead. Two days is ideal.
2. Marinade: Mix all of the ingredients thoroughly and place in a re-sealable plastic bag with the steak, turning every 12 hours.
3. 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.
4. Prep Squash, and grill along with the steak:
5. 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.
6. To Assemble:
7. 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.
8. For Blitz & Tackle Sauce:
9. 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.

flank steak, black pepper, garlic, soy, red wine vinegar, salt, ground cardamon, cumin, paprika, olive oil, worcester sauce, will, fresh chives, cream cheese, toothpicks, zucchini, tackle sauce, garlic, cumin, red pepper, tomato paste, black pepper, beef broth, worcester, brown sugar, soy, lime, lime zest, cilantro, salt

Taken from www.epicurious.com/recipes/member/views/quarterback-roll-with-blitz-tackle-sauce-50004225 (may not work)