Gazpacho Flank Steak Pinwheels Recipes

GRILLED FLANK STEAK

Steps:

• In small bowl, whisk together bourbon, soy sauce and half a cup of water to make a marinade. Pour marinade into a gallon-size self-sealing food storage bag. Put steak in bag, and turn it over several times so that the entire cut is coated. Marinate in refrigerator 4 hours, turning steak once after 2 hours. Pour off marinade and blot steak dry with paper towels.
• Prepare a fire in the grill. When flames have subsided and coals are glowing, grill steak 4 minutes on one side for rare, 5 minutes for medium rare. Turn steak, and grill 3 or 4 minutes more, to taste.
• Transfer steak to a cutting board, lightly cover with aluminum foil, and let rest 5 minutes. Slice steak crosswise into 1/8-inch-thick slices.

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.

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.

GRILLED STEAK PINWHEELS

Steps:

• Flatten steaks to 1/4-in. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks. , Roll the meat up and secure with skewers or toothpicks. Cut each roll into 1/2- to 3/4-in. slices and secure with a toothpick., Grill over medium-hot heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove toothpicks.

GAZPACHO FLANK STEAK PINWHEELS

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.