Pinwheel Steaks Recipes

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GRILLED STEAK PINWHEELS



Grilled Steak Pinwheels image

I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. -Mary Hills, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 6

2 beef flank steaks (1 pound each), trimmed
1/2 pound bacon strips, cooked and crumbled
1 cup finely chopped fresh mushrooms
1 cup finely chopped green onions
1/4 cup finely chopped fresh basil or 4 teaspoons dried basil
2 tablespoons minced chives

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.

Nutrition Facts : Calories 224 calories, Fat 12g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 250mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

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

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.

STEAK PINWHEELS



Steak Pinwheels image

This yummy, elegant-looking entree is easy to make but it looks like you fussed. You can prepare it in adavance, too.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds beef flank steak
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Italian seasoning
1-1/2 teaspoons garlic powder
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1/2 cup shredded cheddar cheese
2 garlic cloves, minced
1/4 cup finely chopped onion
1/4 cup minced fresh parsley

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).

Nutrition Facts : Calories 252 calories, Fat 16g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 730mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

PINWHEEL STEAK POTPIE



Pinwheel Steak Potpie image

On cool nights, nothing hits the spot like a steaming homemade potpie-especially one you can get on the table fast. The pinwheel crust on top has become my signature. -Kristin Shaw, Castleton, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes
1/4 teaspoon pepper
1 package (16 ounces) frozen vegetables for stew
2 tablespoons water
1/2 teaspoon dried thyme
1 jar (12 ounces) mushroom or beef gravy
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm., In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat., Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center. , Bake, uncovered, until golden brown, 16-18 minutes.

Nutrition Facts : Calories 365 calories, Fat 18g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 716mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

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

PINWHEEL STEAKS



Pinwheel Steaks image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

1 (3-ounce) jar pine nuts, 1/3 cup
2 cups fresh baby spinach leaves
1 cup arugula leaves
2 cloves cracked garlic
3/4 cup grated Parmigiano-Reggiano cheese, 4 handfuls
Salt and pepper
1/8 to 1/4 teaspoon freshly grated nutmeg, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
3 thin cut (3/4-inch) New York strip steaks
Coarse salt and black pepper
1 tall jar, 18 to 20 ounces, roasted red peppers, well drained, about 3 peppers
Extra-virgin olive oil, for drizzling
Metal skewers

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.

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