Beef Pinwheels With Arugula Salad Food

BEEF PINWHEELS II

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease two baking sheets.
• Beat the egg in a bowl until smooth. Add the ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. Mix until evenly combined; set aside. Stir together the flour, baking powder, salt, and sugar in a separate bowl. Cut in the shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. Stir in the milk until a dough forms.
• Roll the dough out to a 10x15-inch rectangle on a well-floured surface. Spread the meat mixture evenly over the entire surface of the dough. Roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. Cut the log into 3/4-inch slices and place on to the prepared baking sheets.
• Bake in the preheated oven until dark golden brown, 30 to 45 minutes. Serve hot.

FLANK STEAK PINWHEELS

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.

BEEF PINWHEELS WITH ARUGULA SALAD

Steps:

• Cover work surface with plastic wrap and put steak on it with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, using short slicing motions, butterfly steak by cutting it horizontally almost, but not all the way, in half, then open it like a book.
• Cover steak with a double thickness of plastic wrap (about 2 feet long) and, using the flat side of a meat pounder (or using a rolling pin), gently pound meat 1/4 inch thick.
• Discard top sheets of plastic wrap and turn steak on plastic wrap so grain of meat is running left to right, then rub 1 tablespoon oil onto steak and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange prosciutto in a slightly overlapping layer on steak, then cover with cheese.
• Beginning with side nearest you, using plastic wrap as an aid and pressing slightly on filling, roll up steak tightly, then skewer steak, crosswise, at 1-inch intervals. Using a sharp knife, cut between skewers to make 1-inch-thick pinwheels. (End pieces will be about 1 1/2 inches thick. Trim if desired. For more about how to form beef pinwheels, see Time for Steak, Rattle, and Roll.)
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
• Grill pinwheels, cut sides down, on a well-oiled rack, turning over once (use a metal spatula to loosen), until beef is well browned outside but still pink inside and cheese is beginning to melt, 6 to 8 minutes total.
• Toss arugula with remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Serve on a platter, topped with pinwheels.

PENNE WITH BEEF AND ARUGULA

Steps:

• Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
• In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

BEEF PINWHEELS

Steps:

• Prepare biscuit dough using the first 5 ingredients.
• Roll into 10 x 15 inch rectangle.
• Mix remaining ingredients well.
• Spread evenly over dough and roll as jelly roll.
• Cut into 12 slices, 3/4 inch thick and place on baking sheet.
• Bake 375* for 30 minutes or until pastry is brown and meat cooked.
• Serve with prepared box or jar gravy.

MARINATED BEEF TIPS WITH ARUGULA SALAD

Steps:

• Add beef to a medium size bowl; set aside.
• In separate bowl mix together the olive oil, garlic, steak seasoning, 1 tablespoon basil, salt and pepper. Pour over beef tips, and stir to evenly coat beef pieces with the marinade. Cover and let beef marinate in refrigerator for 2-4 hours, turning often.
• Add marinated beef tips to slow cooker. Pour water and wine over beef. Cover with lid, and slow cook for 6 hours.
• After the first 3 hours of cooking, place the sliced mushrooms, bell pepper strips and onion slices over beef (but don't stir). Cover, and continue cooking for the remaining 3 hours, or until beef is thoroughly cooked and fork-tender.
• Toss together the arugula leaves, mixed greens and the remaining 1 tbsp chopped basil.
• To serve, place a serving of the arugula salad on each plate. Spoon beef and vegetables over each salad serving, letting some of the beef/wine sauce drizzle over the greens.
• Serve immediately.