Rachael Rays Flank Steak Pinwheels Recipe Foodcom

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.

Steps:

• Preheat the griddle pan to medium-high.
• Coat the steak in oil and rub with the paprika, garlic, onion and some salt and pepper. Dress the scallions with a little oil as well, and season with salt and pepper.
• Grill the steak about 12 minutes, turning once. While the meat rests, grill the scallions until marked.
• Dress the cress with the lemon juice and 1 tablespoon of olive oil, and then season with salt and pepper.
• Slice the steak against the grain, 1/4-inch thick. Fan the steak on a plate and top with the grilled scallions, cress and the crumbled blue cheese.

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.

Steps:

• Preheat the oven with a cooling rack-topped baking sheet on the top shelf of the oven to 425 degrees F. Heat a griddle pan or large cast iron skillet to medium-high heat.
• Place the parsley and arugula in a food processor and pulse into a finely chopped mixture.
• Prepare the steak by cutting it nearly in half horizontally and spread it open like a book.
• Top the meat with the chopped salumi and the chopped greens, then return the food processor bowl (without rinsing) to the base. Top the greens layer with the cheeses, then tightly roll the meat into a long, thin log and tie it up with kitchen string to secure. Season the meat with salt and pepper and drizzle with extra-virgin olive oil. Brown the meat all over in the hot griddle pan, 5 to 6 minutes, and then transfer to the hot rack-topped baking sheet and finish cooking the steak in the oven, 10 to 12 minutes more for medium-rare to medium.
• While the meat cooks, in a saucepot over medium-high heat, add the extra-virgin olive oil. Add 1/2 the garlic, chile, onion, and oregano and saute for 2 minutes. Stir in the tomato paste for 30 seconds, and then add the wine. Puree the tomatoes in the food processor and add to the sauce. Bring to a boil, and then reduce heat to simmer until thickened, 10 more minutes. Season with salt and pepper.
• Melt the butter over low heat in a small saucepan with the remaining garlic. Toast the bread and brush liberally with garlic butter.
• Slice the steak into thin wheels, discarding string, and arrange on the garlic toasts, topping with sauce and some torn basil. Serve a little pickled giardiniera salad along side in ramekins, as a garnish.