Gazpacho Flank Steak Pinwheels Recipes

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FLANK STEAK PINWHEELS



Flank Steak Pinwheels image

The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn't need. Instead, they're filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

8 bacon strips
1 beef flank steak (1-1/2 pounds)
4 cups fresh baby spinach
1 jar (7 ounces) roasted sweet red peppers, drained
CREAM CHEESE SAUCE:
3 ounces cream cheese, softened
1/4 cup 2% milk
1 tablespoon butter
1/4 teaspoon pepper
1/2 cup crumbled blue cheese

Steps:

  • Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , Meanwhile, cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. Place spinach over steak to within 1 in. of edges; top with red peppers. , With the grain of the meat going from left to right, roll up jelly-roll style. Wrap bacon strips around beef; secure with toothpicks. Slice beef across the grain into 8 slices. , Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks., In a small saucepan, combine cream cheese, milk, butter and pepper. Cook and stir over low heat just until smooth (do not boil). Stir in blue cheese. Serve with pinwheels.

Nutrition Facts : Calories 509 calories, Fat 34g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 812mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.

FLANK STEAK PINWHEELS



Flank Steak Pinwheels image

Make a delicious dinner with this recipe for Flank Steak Pinwheels. Stuffed with spinach, shallot and provolone, it's delicious!

Provided by Michelle Boulé

Categories     Main Course

Time 35m

Number Of Ingredients 8

2 1/2 Pounds Flank Steak (butterflied, sliced horizontally )
Salt
Pepper
3-4 Cloves Garlic (Minced)
1 Shallot (Sliced thinly)
1 Cup Spinach
4 Oz Provolone Cheese
2 Tbsp Olive Oil

Steps:

  • Take butterflied flank steak and season both sides with salt and pepper to taste. Spread garlic across the flank steak. Next add a layer of spinach across the steak, followed by a layer of cheese.
  • Roll up the flank steak from the bottom. Secure with kitchen twine so that it does not unroll. Skewer the flank steak with toothpicks 2 inches apart. Slice flank steak into pinwheels.
  • Preheat oven to 350
  • Heat a cast iron on medium-high heat. Add 2 tbsp of olive oil to the pan and sear the pinwheels for 3 minutes per a side.
  • Place skillet with flank steaks into the oven and cook for 8-10 minutes. Remove from oven and tent with aluminum foil to cool. Remove twine and toothpicks, then enjoy!

Nutrition Facts : Calories 559 kcal, Carbohydrate 3 g, Protein 69 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 190 mg, Sodium 406 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FLANK STEAK PINWHEELS



Flank Steak Pinwheels image

The combination of the marinade, spinach, onion and feta make this a delicious and impressive flank steak recipe that is always a huge hit for guests! Easy to prepare (but it doesn't look like it is), great tasting and pretty to look at too!

Provided by Linda

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 9h20m

Yield 6

Number Of Ingredients 16

¼ cup olive oil
¼ cup soy sauce
¼ cup red wine
¼ cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
1 ½ pounds flank steak, pounded to 1/2 inch thickness
1 clove garlic, peeled
¼ teaspoon salt
¼ cup chopped onion
¼ cup fine dry bread crumbs
1 cup frozen chopped spinach, thawed and squeezed dry
½ cup crumbled feta cheese

Steps:

  • In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.
  • Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
  • Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 10.1 g, Cholesterol 46.8 mg, Fat 20.2 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 1099.2 mg, Sugar 2.7 g

FLANK STEAK PINWHEELS



Flank Steak Pinwheels image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 8 to 10 pinwheels

Number Of Ingredients 7

1 large flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 ounces Asiago, shredded
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water

Steps:

  • Preheat grill or grill pan to high.
  • To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!
  • Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.

PINWHEEL FLANK STEAKS



Pinwheel Flank Steaks image

Here's a yummy, elegant-looking steak dish that's a breeze to make. Much of the preparation can be done in advance. That's a plus for a busy mother like me with two active little girls and a self-employed husband. -Nancy Tafoya, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds beef flank steak
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Italian seasoning
2 teaspoons Worcestershire sauce
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper, divided
1 teaspoon seasoned salt
8 bacon strips, cooked and crumbled
2 garlic cloves, minced
1/4 cup minced fresh parsley
1/4 cup finely chopped onion
1/2 teaspoon salt

Steps:

  • Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic and set aside., In a shallow dish, combine the oil, vinegar, Italian seasoning, Worcestershire sauce, garlic powder, 1 teaspoon pepper and seasoned salt; add steak and turn to coat. Cover and refrigerate overnight., Drain and discard marinade. Combine the bacon, garlic, parsley, onion, salt and remaining pepper; sprinkle over steak to within 1 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style; tie with kitchen string at 1-in. intervals. Cut into six 1-1/4-in. rolls., Lightly oil grill rack. Grill steak rolls, covered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut and remove string before serving.

Nutrition Facts :

PINWHEEL STEAKS



Pinwheel Steaks image

I came up with this idea because the meat section of our local grocer offers these as a premade meal that you can take home and bake. One day I came in to pick some up and they did not have any. So I made my own!T hey are easy and inexpensive to make and make for a beautiful presentation that will impress any picky eater.

Provided by Pepper Monkey

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs flank steaks or 2 lbs thin cut sirloin
16 ounces shredded parmesan cheese
1 (16 ounce) bag of prepared spinach
1 tablespoon table salt
2 tablespoons fresh ground black pepper
1 1/2 tablespoons garlic powder

Steps:

  • Preheat your oven to 350°Ft.
  • Line a baking sheet with aluminum foil.
  • Remove your steaks from the package. They should be no more than 1/4 inch thick. If they are slightly thicker pound out until they are the desired thickness.
  • Trim any excess fat or uneven edges.
  • Sprinkle steaks on both sides with salt, pepper and garlic powder.
  • Take one steak and lay it out on a cutting board.
  • Sprinkle with an even layer of Parmesan cheese.
  • Next add a layer of spinach.
  • Roll the steak up tightly.
  • Cut into two inch portions and place on baking sheet.
  • You may need to use a toothpick or butchers string to hold them together if they start to come apart.
  • Repeat until all of your ingredients are used.
  • Bake at 350°F about 30 minutes until steaks are cooked through.
  • Let rest for 5 minutes before serving so the juices can set.

Nutrition Facts : Calories 907.5, Fat 51.8, SaturatedFat 27.5, Cholesterol 192.8, Sodium 3683.9, Carbohydrate 13.1, Fiber 3.6, Sugar 2.3, Protein 95.9

GAZPACHO FLANK STEAK PINWHEELS



GAZPACHO FLANK STEAK PINWHEELS image

Categories     Beef

Yield 4-6 main-courses

Number Of Ingredients 13

2 flank steaks (about 1 lb. each)
1 tablespoon salt
3 large beefsteak tomatoes
1 clove garlic
1 anaheim pepper (stem and seeds removed)
1 medium cucumber (peeled)
3 tablespoons olive oil
1/2 tablespoon salt
1/2 cup water
1/4 cup stale bread crumbs
2 medium tomatoes
1 anaheim pepper
2 tbsp oil for cooking

Steps:

  • Sprinkle 1 tablespoon of salt over steaks and let sit for 30 minutes to 1 hour. Meanwhile, remove stems from tomatoes and score X's in the ends opposite the original stems. Place tomatoes in a pot of boiling water for 2-3 minutes. Remove and peel skin off of tomatoes. Add tomatoes, garlic, pepper, cucumber, olive oil, salt, and water to a blender. Pulse until all are incorporated then blend on high for 30-45 seconds. Add bread crumbs then blend for 15 seconds more. Slice remaining tomatoes and pepper Pat-dry the steaks. Using a meat mallet, pound the steaks to a width of 1/3 of an inch. Rub about 3 tablespoons gazpacho over each steak. Spread tomato slices and pepper among the flank steaks. Starting at a small end of the steak, roll into a pinwheel, careful not to lose any of the tomato or pepper inside. Use toothpicks to keep rolled. Place in a dish with sides atleast 2 inches tall. Repeat with the other flank steak. Pour remaining gazpacho over steaks and let marinate in refrigerator no less than 1 hour, turning at least once. When ready to cook, preheat oven to 400 degrees(F) . heat oil in a grill pan and sear meat on all sides. Once browned, move to oven and let cook for 15-20 minutes more in a casserole dish or roasting pan with marinade, basting with marinade every 5 minutes or so. Also, this can be done over a grill set up for indirect grilling. Sear over direct heat, then move to the cold side of the grill. Grill covered for 15-20 minutes. Take out of oven/grill and tent with foil until ready to carve and serve.

PIZZAIOLA-STYLE FLANK STEAK PINWHEELS



Pizzaiola-Style Flank Steak Pinwheels image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 19

1/2 cup fresh flat-leaf parsley leaves
1 cup arugula or baby spinach, packed
3/4 to 1 pound flank steak
1/4 pound spicy Italian salumi, such as Calabrese salami, sliced and finely chopped
1 cup shredded sharp provolone cheese
1/2 cup shredded pecorino cheese
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus some for drizzling
4 cloves garlic, thinly sliced or finely chopped
1 small chile pepper, seeded and finely chopped, optional
3 to 4 tablespoons grated onion
1 teaspoon dried oregano or marjoram, scant 1/3 palmful
2 tablespoons double-concentrate tomato paste
1/2 cup dry white or red wine
1 (28-ounce) can Italian plum tomatoes
2 tablespoons butter
4 slices good quality Italian or peasant style bread
Chopped or torn basil, for garnish
Giardiniera hot pickled vegetable salad, for garnish, optional

Steps:

  • Preheat the oven with a cooling rack-topped baking sheet on the top shelf of the oven to 425 degrees F. Heat a griddle pan or large cast iron skillet to medium-high heat.
  • Place the parsley and arugula in a food processor and pulse into a finely chopped mixture.
  • Prepare the steak by cutting it nearly in half horizontally and spread it open like a book.
  • Top the meat with the chopped salumi and the chopped greens, then return the food processor bowl (without rinsing) to the base. Top the greens layer with the cheeses, then tightly roll the meat into a long, thin log and tie it up with kitchen string to secure. Season the meat with salt and pepper and drizzle with extra-virgin olive oil. Brown the meat all over in the hot griddle pan, 5 to 6 minutes, and then transfer to the hot rack-topped baking sheet and finish cooking the steak in the oven, 10 to 12 minutes more for medium-rare to medium.
  • While the meat cooks, in a saucepot over medium-high heat, add the extra-virgin olive oil. Add 1/2 the garlic, chile, onion, and oregano and saute for 2 minutes. Stir in the tomato paste for 30 seconds, and then add the wine. Puree the tomatoes in the food processor and add to the sauce. Bring to a boil, and then reduce heat to simmer until thickened, 10 more minutes. Season with salt and pepper.
  • Melt the butter over low heat in a small saucepan with the remaining garlic. Toast the bread and brush liberally with garlic butter.
  • Slice the steak into thin wheels, discarding string, and arrange on the garlic toasts, topping with sauce and some torn basil. Serve a little pickled giardiniera salad along side in ramekins, as a garnish.

LEMON PEPPER FLANK PINWHEELS



Lemon Pepper Flank Pinwheels image

This has been my all time favorite flank steak recipe. I usually make it without pinwheeling (is that a word?). I got this out of a Better Homes and Gardens Barbecue Cookbook back in the late 70's. Here I go again telling my age. Cooking time does not include marinating.

Provided by teresas

Categories     Steak

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs beef flank steaks
1/2 cup Burgundy wine
1/4 cup cooking oil
1/4 cup soy sauce
1 tablespoon lemon pepper
1 tablespoon Worcestershire sauce
1/8-1/4 teaspoon bottled hot pepper sauce
8 cherry tomatoes or 8 mushroom caps

Steps:

  • Pound each flank steak to a 10X8 inch rectangle.
  • Cut each rectangle into four 10X2 strips.
  • In bowl, combine burgundy, cooking oil, soy sauce, lemon pepper, Worcestershire and pepper sauce.
  • Place meat strips in plastic bag; set in a deep bowl.
  • Pour wine mixture over meat: close bag.
  • Marinate 4-6 hours or overnight in refrigerator, turning twice. (I usually leave steaks whole and don't put in tomatoes or mushrooms, although it is excellent with them . Just a family preference).
  • Drain meat; reserve marinade.
  • Loosely roll each strip around a cherry tomato or mushroom cap, starting with short side.
  • Skewer securely with wooden picks.
  • Grill pinwheels over medium coals for 15 minutes.
  • Turn meat; grill about 10 minutes more for rare.
  • Baste with marinade often.
  • Remove picks.

Nutrition Facts : Calories 270.1, Fat 16.3, SaturatedFat 4.8, Cholesterol 77.1, Sodium 587.6, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 25.2

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From whiskitrealgud.com


PUBLIX FLANK STEAK PINWHEEL COOKING DIRECTIONS
2022-01-15 In a small bowl mix the spinach, cheese, salt and pepper, mix well. Scoop the spinach and feta mixture into the flank steak. Roll up the steak in the direction of the grain of the meat. Either use kitchen string or skewers to hold it together. Preheat your air fryer to 400 degrees F, air fryer setting.
From lovesteakclub.com


14 PINWHEEL RECIPES | ALLRECIPES
2021-12-07 View Recipe. These ham pinwheels are a little pricey since they're made with fresh basil and sun-dried tomatoes, but the effect those ingredients have on the overall flavor is so significant it's worth the money. To streamline the process, blitz the sun-dried tomatoes and cream cheese together with a food processor. Advertisement.
From allrecipes.com


FLANK STEAK PINWHEELS RECIPES - FOOD NEWS
Preheat the oven to 425 degrees. On the stove top preheat an oven-safe skillet to medium-high heat. Add butter to the pan and sear pinwheels for 5 minutes. Turn them over to sear the second side and put the pan into the oven for about 10 minutes. Serve with roasted veggies and enjoy!
From foodnewsnews.com


FLANK STEAK PINWHEELS RECIPE & VIDEO - 30 MINUTE MEAL - PLATTER …
2020-04-10 1. Start by butterflying a cut of flank steak and then tenderize it with a mallet. Add some olive oil, salt and pepper, and other toppings as shown. 2. Tightly roll the flank steak and toppings, starting at one end. 3. Place some water-soaked wood skewers about an inch apart, through the meat roll. 4.
From plattertalk.com


FLANK STEAK PINWHEEL WITH WILD MUSHROOMS - YUM SO FRESH!
2021-06-14 Add your finely chopped mushrooms. Cook on a medium high heat until you get some brown color on the mushrooms. This should take just a couple of minutes in a hot pan. Add the two cloves of minced garlic once your mushrooms are brown. Salt and pepper to taste and cook for just about 1 minute longer.
From yumsofresh.com


JUICY CHEESY PEPPER STEAK PINWHEELS - SAUCED UP! FOODS
2022-03-18 Gently add your cooked peppers and onion to the cheese and begin rolling the steak from the bottom. Once it is rolled, take toothpicks and pin the ends together. Season your roll with your seasoning blend. Cook in a skillet on medium to high heat for about 3.5 minutes a side and 1 minute for the edges of the steak roll.
From saucedupfoods.com


HOW TO MAKE FLANK STEAK PINWHEELS - JOHN HENRY'S
Preheat the oven to 425 degrees F. On the stove top, preheat an oven safe skillet (cast iron is my go-to) on medium-high heat. Add John Henry's Butter or cooking oil to the hot pan and arrange the pinwheels in the pan to sear for about 5 minutes or so. When the pinwheels have seared on the bottom side, turn them over in the pan and put it in ...
From johnhenrys.net


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