Tunisian Beef Pinwheels Recipes

EASY BEEF PINWHEELS

Steps:

• Mix 5 first ingredients together in a bowl.
• Spread cream cheese mixture on 4 tortilla bread up to edges.
• Layer shaved deli roast beed over cream cheese spread leaving 1/4 inch on sides.
• Spread cheddar cheese over roast beef.
• Roll each tortilla jelly roll style and wrap with plastic wrap and refrigerate for about 1 hour. Take out and slice each tortilla ends and discard.
• Slice each tortilla in 10 pieces. Lay on tray with tooth picks to hold the overlaying tortilla in place.

TUNISIAN BEEF PINWHEELS

Steps:

• Soak 24 inches of 100 percent-cotton string in water for 30 minutes; drain.
• While string is soaking, in a large skillet, over medium heat, cook and stir the onion, garlic, cumin and crushed red pepper in hot oil until onion is tender.
• Stir in raisins, wine or broth and salt; bring to boiling, reduce heat and simmer, uncovered approximately 10 minutes or until most of the liquid has evaporated; stirring occasionally.
• Remove from heat and stir in mint, set aside.
• Trim any fat from steak, place the steak between 2 sheets of plastic wrap and working from center to the edge with the flat side of a meat mallet pound the steak to about 1/2 inch thickness; approximately 12x8 inch rectangle.
• Lightly tenderize meat with other side of mallet, remove plastic wrap; spread the raisin mixture on steak to within 1-inch of edge.
• Fold over about 1/2 to 1 inch of ends of meat and roll up lengthwise, tie with string in 2 to 3 places.
• Prepare a gas grill by preheating as per manufacturers directions, reduce heat to medium and adjust for indirect cooking, placing a drip pan under the meat.
• Cook steak for 40 to 45 minutes or until internal temperature registers 150 degrees F.; remove from grill and cover with foil.
• Allow the meat to stand covered for 10 minutes before slicing into 1-inch slices.

TUNISIAN MARINATED FLANK STEAK

Steps:

• Set a jumbo zip lock bag in a large glass measuring cup. Combine all the ingredients in the plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight.
• Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving.

BEEF PINWHEELS WITH GRAVY

Steps:

• In a bowl, combine biscuit mix, basil and water just until moistened. Turn onto a lightly floured surface; knead 5 times. Roll out into a 12-in. x 9-in. rectangle. , Combine beef and gravy; spoon over dough. Roll up, jelly-roll style, starting with a long side. Cut into 1/2-in. slices; place in a lightly greased 13-in. x 9-in. baking dish. , Bake at 450° for 14-16 minutes or until golden brown. Serve with gravy.

BEEF PINWHEELS

Steps:

• In a large bowl, combine the oil, water, soy sauce, lemon-pepper, Worcestershire sauce and pepper sauce; set aside. , Cover steak with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic. Diagonally cut into 1/2-in. strips; add to marinade. Cover and refrigerate for 4 hours or overnight. , Drain and discard marinade. Divide meat strips into eight portions. Roll strips into pinwheels, using larger strips around edges. Secure each with a skewer. , Grill over medium-hot heat for 5-6 minutes on each side or until beef reaches desired doneness.