I’ve only been to Tuscany once, but I do recall a charcoal-grilled steak that was cut and drizzled with olive oil, lemon, and rosemary after it had finished cooking. Although I’m sure my version is not the classic one, it is extremely excellent and the flank steak, which is very convenient to prepare, is the ideal cut.
| Prep Time: | 40 mins |
| Cook Time: | 15 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon vegetable oil
- 2 medium leeks, light green parts only, minced
- 4 sprigs fresh thyme, leaves only
- 2 cloves garlic, minced
- ⅓ cup dry bread crumbs, divided
- ⅓ cup all-purpose flour, divided
- ¼ cup shredded sharp Cheddar cheese
- ¼ cup shredded Havarti cheese
- ⅓ cup milk
- 2 large eggs, divided
- ½ teaspoon mustard powder
- 1 teaspoon milk
- ¼ cup vegetable oil for frying
Instructions
- Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
- Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
- Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
- Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining “sausage” links.
- Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
- Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 157 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |