FLANK STEAK PINWHEELS
The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn't need. Instead, they're filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 509 calories, Fat 34g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 812mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.
FLANK STEAK PINWHEELS
The combination of the marinade, spinach, onion and feta make this a delicious and impressive flank steak recipe that is always a huge hit for guests! Easy to prepare (but it doesn't look like it is), great tasting and pretty to look at too!
Provided by Linda
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 9h20m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 10.1 g, Cholesterol 46.8 mg, Fat 20.2 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 1099.2 mg, Sugar 2.7 g
FLANK STEAK PINWHEELS
Make a delicious dinner with this recipe for Flank Steak Pinwheels. Stuffed with spinach, shallot and provolone, it's delicious!
Provided by Michelle Boulé
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Take butterflied flank steak and season both sides with salt and pepper to taste. Spread garlic across the flank steak. Next add a layer of spinach across the steak, followed by a layer of cheese.
- Roll up the flank steak from the bottom. Secure with kitchen twine so that it does not unroll. Skewer the flank steak with toothpicks 2 inches apart. Slice flank steak into pinwheels.
- Preheat oven to 350
- Heat a cast iron on medium-high heat. Add 2 tbsp of olive oil to the pan and sear the pinwheels for 3 minutes per a side.
- Place skillet with flank steaks into the oven and cook for 8-10 minutes. Remove from oven and tent with aluminum foil to cool. Remove twine and toothpicks, then enjoy!
Nutrition Facts : Calories 559 kcal, Carbohydrate 3 g, Protein 69 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 190 mg, Sodium 406 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PINWHEEL FLANK STEAKS
Here's a yummy, elegant-looking steak dish that's a breeze to make. Much of the preparation can be done in advance. That's a plus for a busy mother like me with two active little girls and a self-employed husband. -Nancy Tafoya, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
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 and set aside., In a shallow dish, combine the oil, vinegar, Italian seasoning, Worcestershire sauce, garlic powder, 1 teaspoon pepper and seasoned salt; add steak and turn to coat. Cover and refrigerate overnight., Drain and discard marinade. Combine the bacon, garlic, parsley, onion, salt and remaining pepper; sprinkle over steak to within 1 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style; tie with kitchen string at 1-in. intervals. Cut into six 1-1/4-in. rolls., Lightly oil grill rack. Grill steak rolls, covered, over medium heat or 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°). Cut and remove string before serving.
Nutrition Facts :
GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
- Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.
FLANK STEAK PINWHEELS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 8 to 10 pinwheels
Number Of Ingredients 7
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.
SLOW-COOKER PEPPER STEAK
Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.
Provided by MJWAGNER68
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
- Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
- Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 11.7 g, Cholesterol 65.4 mg, Fat 15.8 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 4.5 g, Sodium 1188.6 mg, Sugar 5.3 g
SHEET-PAN SKIRT STEAK WITH BALSAMIC VINAIGRETTE, BROCCOLINI, AND WHITE BEANS
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Provided by Rhoda Boone
Categories Bean Broil Kid-Friendly Dinner Steak Broccoli Healthy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Sheet-Pan Dinner Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
- Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
- Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
- Do Ahead
- Vinaigrette can be made up to 3 days ahead.
FLANK STEAK PINWHEELS
My family loves this! The combination of meat, marinade, cheese, and veggies tastes great and looks like you slaved for hours! You can change the ingredients to suit your taste and your diet. A great way to get kids to eat veggies!
Provided by Leith D.
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 282.2, Fat 17.7, SaturatedFat 5.2, Cholesterol 56.5, Sodium 1064.3, Carbohydrate 8.4, Fiber 0.9, Sugar 2, Protein 20.4
LEMON PEPPER FLANK PINWHEELS
This has been my all time favorite flank steak recipe. I usually make it without pinwheeling (is that a word?). I got this out of a Better Homes and Gardens Barbecue Cookbook back in the late 70's. Here I go again telling my age. Cooking time does not include marinating.
Provided by teresas
Categories Steak
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pound each flank steak to a 10X8 inch rectangle.
- Cut each rectangle into four 10X2 strips.
- In bowl, combine burgundy, cooking oil, soy sauce, lemon pepper, Worcestershire and pepper sauce.
- Place meat strips in plastic bag; set in a deep bowl.
- Pour wine mixture over meat: close bag.
- Marinate 4-6 hours or overnight in refrigerator, turning twice. (I usually leave steaks whole and don't put in tomatoes or mushrooms, although it is excellent with them . Just a family preference).
- Drain meat; reserve marinade.
- Loosely roll each strip around a cherry tomato or mushroom cap, starting with short side.
- Skewer securely with wooden picks.
- Grill pinwheels over medium coals for 15 minutes.
- Turn meat; grill about 10 minutes more for rare.
- Baste with marinade often.
- Remove picks.
Nutrition Facts : Calories 270.1, Fat 16.3, SaturatedFat 4.8, Cholesterol 77.1, Sodium 587.6, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 25.2
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