Italian Flank Steak Pinwheels
Awhile back when I was asking about grill recipes a reader pointed out this recipe. It looked great. I wanted it to match up a little better with some of the other items we will be seeing on the May 2010 menu, and I have been wanting to do some experimenting, so I came up with my own version.
These were absolutely incredible. They have a very rich and intense flavor. The addition of the sun dried tomatoes is quite tasty. You will find that the spinach will lose some of its quality if you decide t0 freeze these but it will taste just as wonderful, I promise. So make some for dinner and save some for later!
Tricia @ Onceamonthmom.com
- 1 pound flank steak, butterflied along the grain
- .5 teaspoons salt
- .5 teaspoons ground pepper
- 6 ounces Asiago cheese, shredded
- 4 ounces spinach leaves, washed, patted dry
- 6 ounces feta cheese, crumbled
- 6 ounces sun dried tomatoes in oil, julienne cut
- 8 to 10 wooden skewers, soaked in water
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. (See pictures below). 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 feta and sun dried tomatoes. 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.
Complete directions until you get to the part about inserting skewers. Insert 3 skewers across the meat to hold it in place (or how ever many you need to hold it secure. Place the roll on a piece of plastic wrap. Carefully wrap the roll, removing the skewers as you go. (See pictures below.) Wrap in an additional piece of plastic wrap and place in a freezer bag. Freeze.
To serve: Thaw, leaving the plastic wrap around the roll. Evenly insert the skewers, through the plastic wrap, 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Remove all of the plastic wrap. 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.
This Post is linked to: