Grilled Steak Pinwheels Food

GRILLED STEAK PINWHEELS

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.

FLANK STEAK 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.

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.

GRILLED STEAK AND BACON PINWHEELS

Steps:

• Pound steak until it is uniformly 1/2 inch thick.
• Use meat tenderizer as directed on label.
• Cook bacon until almost done, but NOT CRISP.
• Sprinkle meat with pepper, garlic salt and kosher salt.
• Score steak diagonally making diamond shaped cuts.
• Turn steak, scored side down.
• Place bacon strips lengthwise on steak.
• Sprinkle with parsley.
• Starting at narrow end, roll up steak, jelly-roll style.
• Skewer with wooden sticks at 1 inch intervals.
• Cut into 8 inch slices with serrated knife.
• At this point, you can refrigerate until ready to grill.
• Grill 15 minutes, over medium coals, turning once, or until desired doneness.

GRILLED STEAK PINWHEELS

Steps:

• Pound flank steaks on each side. Combine bacon, mushrooms, onions, basil and chives; spread evenly over steaks. Roll the meat up and secure with skewers or wooden picks. Cut each roll into 1/2- to 3/4-in. slices and secure with a wooden pick or skewer.
• Grill over hot heat for 4-6 minutes per side or until meat reaches desired doneness. Remove picks before serving.