It pairs nicely with instant pot wild rice, or perfect asparagus. Instead, they’re filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce.
Because the steaks are flattened, marinade isn’t need.
How to cook flank steak pinwheels. Tie the steak with twine every 1 1/2 inches and trim the extra twine. Use a spatula when turning them to prevent too much filling from falling out. Using a sharp knife placed evenly between each string, cut the rolled steak into 6 pinwheels.
Secure roll with toothpicks 2 inches apart. The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Flank steak is an outstanding cut of beef.
Flatten the flank steak on a cutting board and pound flat with a meat mallet or the bottom of a glass. All you need is a few ingredients to whip up these fancy, delicious stuffed flank steak pinwheels. Cut steak horizontally from a long side to within 1/2 in.
Open meat so it lies flat; Once it is done, pull it off and let it rest for 10 minutes. Cut in between each skewer to create the pinwheels.
Season with salt and pepper on both sides. Slice in the middle of each tie. Place the pinwheels on the prepared grill, and cook to desired doneness.
Cut six pieces of cooking twine and tie off 6 evenly spaced sections; Starting from the shortest side, roll up steak like a jelly roll and place seam side down. (don't worry if the ends of the skewers burn.
Using a sharp knife, carefully cut the pinwheels by cutting in between the twine pieces; It’s a beautiful presentation, especially for entertaining. Let the pinwheels rest for 5 minutes before serving.
Preheat the oven to 350 degrees f. If the steak is thicker or thinner you may need add or take away time to your liking. Squeeze the bag to blend well.
Spread the ingredients evenly over the steak. Heat the grill to medium high, brush with olive oil. To make flank steak pinwheels, butterfly the steak by slicing it horizontally.
Bake with the twine in place. Tightly roll the flank steak and toppings, starting at one end. Pierce the flank steak with a knife, making small slits about 1 inch apart.
Layer with the fresh spinach and cheese. When cooked right, it has a mild, beefy flavor and lean texture, with just the right amount of chew when you slice it thinly across the grain. In a small bowl, combine the spinach, cheese and sour cream;
Remove steak from refrigerator and slice into 1 1/2 inch rounds. 1 large flank steak, butterflied along the grain. Salt and freshly ground black pepper.
Roll the entire steak across the grain and tie the twine leaving an inch in between. It has an excellent balance between being both economical and also resulting in a tender juicy steak. They will still hold the pinwheels together.) remove the skewers;
Sprinkle steak with salt and pepper. Roll the flank steak as tight as you can, rolling away from you. Remove the steak pinwheels from the broiler, take out the skewers or toothpicks and let rest for 5 minutes before serving.
While the steak is resting, reheat your grill to 400f for direct cooking. How to prepare flank steak pinwheels. Start by butterflying a cut of flank steak and then tenderize it with a mallet.
Add meat to marinade and refrigerate for at least 30 minutes or up to 24 hours. But you don’t need to wait for a dinner party to serve this, it works great … Season the entire steak with bull’s steak rub.
Roll pinwheel style and secure with toothpicks. Brush excess marinade all over the steak pinwheels and cook uncovered in a 350 degree f oven for about 25 minutes or when the internal temperature reaches 165 degrees f. Place the steak pinwheels in the pan and cook until browned on both sides.
Heat the pan with oil. Stuffed flank steak is impressive looking yet relatively easy to make. How to cook steak pinwheels in the oven.
Roll the flank steak, making sure to keep it tight and rolling with the grain; It’s filled with delicious cheese, roasted bell peppers, and spinach. Spread over steak to within 1/2 in.
Place each pinwheel with the roll side up and cook for 5 min each side. Cook for 25 minutes or until the meat reaches the desired doness Place in a pyrex baking dish over a layer of spinach;
On top of that, flank steak is incredibly versatile and really good sliced up and used in fajitas, panini, salad, and so much more. 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. Place the steak into the bag, and seal.
Avoid loosing too much of your steak pinwheel filling when flipping by using a thin, metal spatula. Remove steak from marinade and spread garlic butter (if using) over the flat side of the steak. To create more servings you can double this recipe and cook six pieces at the same time.
Place a piece of bacon on each steak strip. 8 ounces curly loose spinach leaves, washed, patted dry, stems removed If using uncooked bacon, cook it until almost done, but not crisp.
Press the bread crumb mixture evenly over the steak. Add some olive oil, salt and pepper, and other toppings as shown. Grease or spray the barbecue grill with cooking spray, and heat the grill to 400° f.
Preheat oven to 350 degrees. Oil the grill rack (see tip). Roll the steak up from the bottom and secure with kitchen twine so it does not unroll.
Layer with cheese and salami. A skirt steak is ideal to use because it is already thin and long enough to roll like a jellyroll.