Steak Spinach Pinwheels Recipes

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.

SPINACH FLANK STEAK PINWHEELS

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., In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within 1/2 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices., Transfer to an ungreased baking sheet. Sprinkle with salt and pepper. 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°).

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.

FLANK STEAK PINWHEELS

Steps:

• Take butterflied flank steak and season both sides with salt and pepper to taste. Spread garlic across the flank steak. Next add a layer of spinach across the steak, followed by a layer of cheese.
• Roll up the flank steak from the bottom. Secure with kitchen twine so that it does not unroll. Skewer the flank steak with toothpicks 2 inches apart. Slice flank steak into pinwheels.
• Preheat oven to 350
• Heat a cast iron on medium-high heat. Add 2 tbsp of olive oil to the pan and sear the pinwheels for 3 minutes per a side.
• Place skillet with flank steaks into the oven and cook for 8-10 minutes. Remove from oven and tent with aluminum foil to cool. Remove twine and toothpicks, then enjoy!

SPINACH STEAK PINWHEELS

Steps:

• Lightly score steak by making shallow diagonal cuts into top of steak at 1-in. intervals; repeat cuts in opposite direction. Cover steak with plastic wrap; pound with a meat mallet to 1/2-in. thickness. Remove plastic., Place bacon widthwise at center of steak. In a bowl, mix remaining ingredients; spoon over bacon. Starting at a short side, roll up steak jelly-roll style; secure with toothpicks. Cut into 6 slices., Place on an oiled grill rack. Grill pinwheels, covered, over medium heat until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes on each side. Discard toothpicks before serving.

STEAK, SPINACH & FETA PINWHEELS RECIPE - (4.6/5)

Steps:

• Marinade: In a gallon or bigger zipper bag, combine the list of Marinade ingredients. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, make sure everything is mixed and all the meat is covered, then seal. Put in the fridge overnight. Final Preparation: Preheat oven to 350°F. Remove the steak from the bag and place on a working surface so that it is wider than tall. Optional, keep the marinade to baste the final log. Sprinkle the steak with the salt, then spread each ingredient across the steak in a single layer: garlic, onion, feta, spinach and bread crumbs. Tightly roll the meat away from you into a log. If it's thin enough, it will form a jelly roll shape. Worst case (like I usually do), you end up with more a 'meat taco'. It still tastes great though. Anyways, once rolled, secure with tooth picks, or kitchen twine (recommended). Place log in a greased casserole dish, seam up (especially if it's a 'taco'). If you saved the marinade, pour some of it over the log for extra flavor. Bake uncovered for 60 minutes, or until it reaches 145°F. Let it rest for 5 minutes before cutting.

SPINACH STUFFED FLANK STEAK ROLLS

Steps:

• Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside.
• Heat 2 tablespoons oil to a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sautee for another minute. Remove from and stir in cream cheese until fully combined. Season with salt and pepper.
• Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up steak and tie with kitchen twine or pierce with toothpicks or short kabob skewers to keep the roll intact. Using a sharp knife, slice roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper.
• Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil and let rest for 5 minutes before serving.

STEAK & SPINACH PINWHEELS

Steps:

• Score steak by making shallow cuts at 1 inch intervals diagonally across the steak in a diamond pattern. Repeat on the other side. With a meat mallet, pound the steak into a 12x8 rectangle, working from the center to the edges. Sprinkle with salt and pepper. Arrange bacon lengthwise on the steak.
• Spread spinach over bacon. Sprinkle with parmesan cheese. Roll up from short side. Secure with wooden toothpicks at 1 inch intervals, starting 1/2 inch from the end. Cut between the picks into slices.
• Place cut side down on an unheated broiler rack of a broiler pan. Broil for 6 minutes on each side. Remove picks and serve.
• These are great to freeze before cooking and keep on hand.