Steak Pinwheels Recipes

FLANK STEAK PINWHEELS

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.

PINWHEEL STEAKS

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.

STEAK PINWHEELS

Steps:

• Flatten beef to 1/4-in. thickness. In a shallow dish, combine the oil, vinegar, Worcestershire sauce, Italian seasoning, garlic powder and 1 teaspoon each salt and pepper; add steak and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Combine the cheese, garlic, onion, parsley and remaining salt and pepper; sprinkle over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-in. intervals. Insert a skewer into each piece where it is tied. Cut into 1-1/4-in. rolls., Lightly oil the grill rack. Grill over medium heat for 6-8 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°-done).

FLANK STEAK PINWHEELS

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 STEAKS

Steps:

• Preheat oven to 500 degrees F.
• Toast pine nuts in a small pan over medium heat until golden. Place spinach, arugula, garlic, cheese, 2 pinches salt, a few grinds black pepper, nutmeg, and toasted nuts in a food processor. Pulse grind the filling into a paste. Taste and adjust seasonings. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. Reserve remaining filling in processor bowl.
• Place steaks between layers of waxed paper several inches apart. Pound steaks with a heavy bottomed pan to 1/2 their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of filling and top with roasted red peppers. Roll steaks tightly and cut each steak in 1/2 across. Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet. Drizzle with extra-virgin oil and roast 12 to 15 minutes. Remove skewers and transfer pinwheels to dinner plates. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined.

BEEF SKIRT STEAK PINWHEELS RECIPE - (4.5/5)

Steps:

• Prep the steak: If the steak is whole cut in to two even pieces. (about 8 inches long +-) Put one piece into a gallon size plastic bag and pound gently to make the meat about 1/4-1/3 inch thick. The results should be about 4 inches wide and 8 inches plus long) Repeat for the second piece. Season both sides of the meat with salt and pepper. Sprinkle the cheese evenly over the two pieces of meat leaving about 1/2 inch border. Next sprinkle the lemon zest over the cheese and then the parsley over the cheese. (Add optional ingredients if desired). Press the cheese, zest and parsley topping to flatten it. Starting with the thinnest end, roll the steak up around the filling. Tie butcher twine around the middle to hold it. Tie 2 or 3 more times spacing the butcher twine to get 2 or 3 pinwheel steaks when cut. (The middle tie may be removed depending upon the size of your steak.) Cut the rolled up steak into 2 or 3 pinwheel pieces depending upon your choice. The finished product are tied pinwheel about 1-1/2 to 2 inches wide and 1-1/2 inches high (+-). Repeat the process for the other half of the steak. For one skirt steak you can get 4 to 6 pinwheels depending upon your size requirements. Cook: Cook the pinwheels on a grill with the pinwheel side down turning once. Cook about 5 minutes per side for medium well. Larger pieces may need to be cooked longer. Use a thermometer to check for doneness. Let meat rest for 5 minutes before serving.

FLANK STEAK PINWHEELS

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.