Spinach Flank Steak Pinwheels Recipes

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.

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.

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:

• Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , Meanwhile, 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. Place spinach over steak to within 1 in. of edges; top with red peppers. , With the grain of the meat going from left to right, roll up jelly-roll style. Wrap bacon strips around beef; secure with toothpicks. Slice beef across the grain into 8 slices. , Grill, covered, over medium heat 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°). Discard toothpicks., In a small saucepan, combine cream cheese, milk, butter and pepper. Cook and stir over low heat just until smooth (do not boil). Stir in blue cheese. Serve with 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.

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.

Steps:

• In a large ziploc bag, mix marinade ingredients together thoroughly.
• I have also used bottled steak marinade if necessary.
• Flatten the flank steak on a cutting board and pound flat with a meat mallet or the bottom of a glass.
• Add meat to marinade and refrigerate for at least 30 minutes or up to 24 hours.
• Preheat oven to 350 degrees.
• Remove steak from marinade and spread garlic butter (if using) over the flat side of the steak. Layer chopped onion, bread crumbs, red peppers, spinach leaves, and cheese.
• Roll the steak up like a jelly roll and tie with string or close with toothpicks.
• Place the roll in a greased baking dish.
• Bake uncovered for 1/2 hour rare, 45 minutes for medium, and 1 hour for well done. Let stand 10 minutes, then slice into 1 inch slices to serve.
• I have also used garlic herb cream cheese in place of the shredded cheese and butter.

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°).