Spinach Flank Steak Pinwheels Food

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SPINACH FLANK STEAK PINWHEELS



Spinach Flank Steak Pinwheels image

I wow family and friends with this impressive-looking dish that's as easy to make as it is delicious. Even those who don't like spinach seem to like this dish! -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 beef flank steak (1-1/2 pounds)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/4 cup sour cream
Dash each salt and pepper

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°).

Nutrition Facts : Calories 320 calories, Fat 16g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 271mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.

FLANK STEAK PINWHEELS



Flank Steak Pinwheels image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 8 to 10 pinwheels

Number Of Ingredients 7

1 large flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 ounces Asiago, shredded
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water

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



Flank Steak Pinwheels image

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

2 1/2 Pounds Flank Steak (butterflied, sliced horizontally )
Salt
Pepper
3-4 Cloves Garlic (Minced)
1 Shallot (Sliced thinly)
1 Cup Spinach
4 Oz Provolone Cheese
2 Tbsp Olive Oil

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

FLANK STEAK PINWHEELS



Flank Steak Pinwheels image

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

¼ cup olive oil
¼ cup soy sauce
¼ cup red wine
¼ cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
1 ½ pounds flank steak, pounded to 1/2 inch thickness
1 clove garlic, peeled
¼ teaspoon salt
¼ cup chopped onion
¼ cup fine dry bread crumbs
1 cup frozen chopped spinach, thawed and squeezed dry
½ cup crumbled feta cheese

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

PIZZAIOLA-STYLE FLANK STEAK PINWHEELS



Pizzaiola-Style Flank Steak Pinwheels image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 19

1/2 cup fresh flat-leaf parsley leaves
1 cup arugula or baby spinach, packed
3/4 to 1 pound flank steak
1/4 pound spicy Italian salumi, such as Calabrese salami, sliced and finely chopped
1 cup shredded sharp provolone cheese
1/2 cup shredded pecorino cheese
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus some for drizzling
4 cloves garlic, thinly sliced or finely chopped
1 small chile pepper, seeded and finely chopped, optional
3 to 4 tablespoons grated onion
1 teaspoon dried oregano or marjoram, scant 1/3 palmful
2 tablespoons double-concentrate tomato paste
1/2 cup dry white or red wine
1 (28-ounce) can Italian plum tomatoes
2 tablespoons butter
4 slices good quality Italian or peasant style bread
Chopped or torn basil, for garnish
Giardiniera hot pickled vegetable salad, for garnish, optional

Steps:

  • Preheat the oven with a cooling rack-topped baking sheet on the top shelf of the oven to 425 degrees F. Heat a griddle pan or large cast iron skillet to medium-high heat.
  • Place the parsley and arugula in a food processor and pulse into a finely chopped mixture.
  • Prepare the steak by cutting it nearly in half horizontally and spread it open like a book.
  • Top the meat with the chopped salumi and the chopped greens, then return the food processor bowl (without rinsing) to the base. Top the greens layer with the cheeses, then tightly roll the meat into a long, thin log and tie it up with kitchen string to secure. Season the meat with salt and pepper and drizzle with extra-virgin olive oil. Brown the meat all over in the hot griddle pan, 5 to 6 minutes, and then transfer to the hot rack-topped baking sheet and finish cooking the steak in the oven, 10 to 12 minutes more for medium-rare to medium.
  • While the meat cooks, in a saucepot over medium-high heat, add the extra-virgin olive oil. Add 1/2 the garlic, chile, onion, and oregano and saute for 2 minutes. Stir in the tomato paste for 30 seconds, and then add the wine. Puree the tomatoes in the food processor and add to the sauce. Bring to a boil, and then reduce heat to simmer until thickened, 10 more minutes. Season with salt and pepper.
  • Melt the butter over low heat in a small saucepan with the remaining garlic. Toast the bread and brush liberally with garlic butter.
  • Slice the steak into thin wheels, discarding string, and arrange on the garlic toasts, topping with sauce and some torn basil. Serve a little pickled giardiniera salad along side in ramekins, as a garnish.

FLANK STEAK PINWHEELS



Flank Steak Pinwheels image

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

8 bacon strips
1 beef flank steak (1-1/2 pounds)
4 cups fresh baby spinach
1 jar (7 ounces) roasted sweet red peppers, drained
CREAM CHEESE SAUCE:
3 ounces cream cheese, softened
1/4 cup 2% milk
1 tablespoon butter
1/4 teaspoon pepper
1/2 cup crumbled blue cheese

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.

RACHAEL RAY'S FLANK STEAK PINWHEELS



Rachael Ray's Flank Steak Pinwheels image

Just watched Rachel make this on Food Network. Looks delicious and I wanted to post it before I forgot about it (since it's happy hour)!

Provided by Christy Luster

Categories     Steak

Time 30m

Yield 9-10 serving(s)

Number Of Ingredients 7

1 large flank steak, butterflied along the grain
salt & freshly ground black pepper
6 ounces asiago cheese, shredded
8 ounces spinach leaves, washed, patted dry, stems removed
6 ounces gorgonzola, crumbled
4 scallions, left whole
8 -10 wooden skewers, soaked in water

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.

Nutrition Facts : Calories 74.7, Fat 5.5, SaturatedFat 3.5, Cholesterol 14.2, Sodium 284.6, Carbohydrate 1.9, Fiber 0.7, Sugar 0.4, Protein 4.9

FLANK STEAK PINWHEELS



Flank Steak Pinwheels image

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

1/4 cup olive oil
1/4 cup soy sauce
1/4 cup red wine
1/4 cup Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon dried rosemary
salt and pepper
1/8 cup chopped onions or 1/8 cup shallot
1/4 cup breadcrumbs
2 cups raw spinach or 1 cup frozen spinach
1/3 cup shredded provolone cheese
1/3 cup roasted red pepper (sold bottled)
1/8 cup garlic butter (optional)
1 -1 1/2 lb flank steak

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

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From butterypan.com


SPINACH STEAK PINWHEELS BEST RECIPES
What are flank steak pinwheels? Steak florentine usually means that the steak has sautéed spinach and melted cheese as part of the dish. For this Flank Steak Pinwheels recipe, the meat is stuffed with a combination of spinach and provolone cheese. To make flank steak pinwheels, butterfly the steak by slicing it horizontally.
From findrecipes.info


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