Spinach Steak Pinwheels Recipes

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°).

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.

Steps:

• In a large skillet cook bacon just until done but not crisp.
• Drain on paper towels.
• Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.
• Repeat on second side.
• Place steak between 2 pieces of plastic wrap.
• Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle; remove plastic wrap Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top.
• Arrange the bacon lengthwise on the steak.
• In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt.
• Spread the spinach mixture over the bacon.
• Roll up meat from a short side.
• Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end.
• Cut between toothpicks into eight 1-inch slices.
• Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed.
• Makes 4 servings.
• To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers.
• Remove wooden toothpicks.
• Place pinwheels on the rack of an uncovered grill.
• Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.
• Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan.
• Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once.
• Remove toothpicks.
• To Freeze Two: Place two pinwheels into each of 2 individual freezer containers.
• Seal, label, and freeze for up to 3 months.
• To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator.
• Cook according to the directions above.

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.

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 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:

• 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:

• In medium mixing bowl, combine cream cheese, sour cream and mayonnaise.
• Beat in dip mix.
• Add green onion, bacon bits and spinach (broken up into small clumps).
• Mix thoroughly.
• Spread mixture onto tortillas, leaving a 1/2" space around edge.
• Roll up each tortilla tightly, and wrap each in plastic wrap.
• Chill for several hours or overnight.
• To serve, cut off ends and cut into 1/2" slices.

Steps:

• Flatten steaks to 1/4-in. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks. , Roll the meat up and secure with skewers or toothpicks. Cut each roll into 1/2- to 3/4-in. slices and secure with a toothpick., Grill over medium-hot heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove toothpicks.

Steps:

• Mix cream cheese and jalapenos with a fork in a medium bowl until blended. Add spinach and mix again. Season mixture with salt and pepper.
• Roll puff pastry out onto your work surface. Spread cream cheese mixture over pastry until evenly distributed. Sprinkle Cheddar cheese evenly on top.
• Roll puff pastry into a log, pressing seams to seal. Wrap in plastic wrap and freeze for 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Unwrap and slice log into 1/4-inch rounds. Place rounds onto the baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used.
• Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.

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:

• 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 your oven to 350°Ft.
• Line a baking sheet with aluminum foil.
• Remove your steaks from the package. They should be no more than 1/4 inch thick. If they are slightly thicker pound out until they are the desired thickness.
• Trim any excess fat or uneven edges.
• Sprinkle steaks on both sides with salt, pepper and garlic powder.
• Take one steak and lay it out on a cutting board.
• Sprinkle with an even layer of Parmesan cheese.
• Next add a layer of spinach.
• Roll the steak up tightly.
• Cut into two inch portions and place on baking sheet.
• You may need to use a toothpick or butchers string to hold them together if they start to come apart.
• Repeat until all of your ingredients are used.
• Bake at 350°F about 30 minutes until steaks are cooked through.
• Let rest for 5 minutes before serving so the juices can set.