FLANK STEAK AND PEPPER PINWHEELS
Steps:
- Put the flank steak in a glass baking dish and pierce all over with a fork. Pour the pickling liquid over it; turn over several times to coat, and let stand, turning frequently, for 15 minutes. Preheat a stovetop grill pan over medium-high heat. Drain excess liquid from the steak, season well with salt and pepper, and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a cutting board and let stand at least 10 minutes before cutting against the grain into thin slices.
- In a medium bowl, mix together the farmers cheese and chopped cherry peppers. Season with salt and pepper; to taste and add a few drops of water to make the cheese moist and spreadable. Lay a lavash sheet lengthwise on a work surface and spread 1/4 of the cheese mixture over it, leaving a 1-inch border. Evenly scatter 1/2 cup arugula leaves, followed by 1/4 of the sliced steak over the cheese. Fold the ends in toward the center, then, roll the lavash tightly from the bottom into a roll. Repeat with remaining ingredients. Wrap the rolls tightly in a sheet of plastic wrap or parchment paper and refrigerate until ready to serve.
- To serve, slice the roll-ups into 1-inch segments and arrange them on a serving platter.
- Note: Regular burrito-sized tortillas or flavored wraps can be used in place of lavash.
CHEESY ROAST BEEF PINWHEELS
Take lunch to the next level with savory Cheesy Roast Beef Pinwheels. Rolled in crescent dough, cut into spirals and baked, they're a tasty twist on the traditional roast beef sandwich. -Holley Grainger, Birmingham, Alabama
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. , Spread rectangles with mustard. Top with cheese and roast beef, overlapping if needed, and, if desired, red pepper. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll crosswise into 4 slices; place on parchment-lined baking sheets, cut side down. Bake until pinwheels are golden brown and cheese is melted, 15-18 minutes. Serve warm., Freeze option: Cover and freeze cooled pinwheels on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake at 375° until heated through.
Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 502mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 11g protein.
BEEF PINWHEELS
Our summer season in Upstate New York is not very long, so we try to cook outdoors often. This recipe is one of our favorites. I really don't know where it originated, but it's been handed down for many years.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the oil, water, soy sauce, lemon-pepper, Worcestershire sauce and pepper sauce; set aside. , Cover steak with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic. Diagonally cut into 1/2-in. strips; add to marinade. Cover and refrigerate for 4 hours or overnight. , Drain and discard marinade. Divide meat strips into eight portions. Roll strips into pinwheels, using larger strips around edges. Secure each with a skewer. , Grill over medium-hot heat for 5-6 minutes on each side or until beef reaches desired doneness.
Nutrition Facts :
STEAK PINWHEELS
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
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.
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