Flank Steak Pinwheels. Squeeze the bag to blend well. Place the steak into the bag, and seal. Flank Steak Pinwheels The secret to these pretty flank steak pinwheels lies in their butterfly treatment.
Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Flatten the flank steak on a cutting board and pound flat with a meat mallet or the bottom of a glass. Remove steak from marinade and spread garlic butter (if using) over the flat side of the steak.
Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, flank steak pinwheels. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Flank Steak Pinwheels is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Flank Steak Pinwheels is something which I’ve loved my entire life.
Squeeze the bag to blend well. Place the steak into the bag, and seal. Flank Steak Pinwheels The secret to these pretty flank steak pinwheels lies in their butterfly treatment.
To begin with this particular recipe, we must prepare a few components. You can have flank steak pinwheels using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Flank Steak Pinwheels:
- {Prepare of Olive Oil.
- {Make ready of Soy sauce.
- {Get of Red Wine.
- {Get of Worcestershire sauce.
- {Prepare of Dijon mustard.
- {Take of Lemon juice.
- {Make ready of Garlic Minced.
- {Get of Italian seasoning.
- {Make ready of Ground black pepper.
- {Make ready of Flank Steak pounded to 1/2 inch thickness.
- {Make ready of garlic peeled.
- {Get of salt.
- {Prepare of chopped onion.
- {Make ready of Potato bread crumbs.
- {Take of Fresh or frozen chopped spinach, thawed squeezed dry if frozen, washed and dried if fresh.
- {Take of crumbled feta cheese.
Open meat so it lies flat; cover with plastic wrap. Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese… flavorful steak pinwheels that are every bit tasty as they are fancy-looking! These juicy Stuffed Flank Steak (aka beef rolls, steak rolls or pinwheels).whatever you want to call them just know it's the EASIEST and most delicious best flank steak recipe ever! A skirt steak is ideal to use because it is already thin and long enough to roll like a jellyroll.
Instructions to make Flank Steak Pinwheels:
- 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. (If you have 24 hours to spare you won't be disappointed. ).
- preheat the oven to 350°F (175 degrees C).
- crush the remaining clove of garlic on a cutting board with a large chef's know. Sprinkle the salt over the garlic, scrape with blunt end of the knife to make garlic paste..
- Remove the steaks 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°F (63 degrees C) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve..
Each roll creates three one-inch pinwheels. To create more servings you can double this recipe and cook six pieces at the same time. Stuffed pinwheel steaks are an unusual and attractive menu item. They are easy to make, and even easier to cook. Flank and skirt steaks tend to be tough, so tenderizing the meat by pounding it, marinating it, using a sprinkle-on meat tenderizer or running a multi-blade tenderizer over it is a good idea.
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