Best Beef Pinwheels With Arugula Salad Recipes

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.

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.

GRILLED BEEF PINWHEELS WITH PROSCIUTTO AND 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.
• 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.

BEEF PINWHEELS

Steps:

• In a large bowl, combine the oil, water, soy sauce, lemon-pepper, Worcestershire sauce and pepper sauce; set aside. , Cover steak with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic. Diagonally cut into 1/2-in. strips; add to marinade. Cover and refrigerate for 4 hours or overnight. , Drain and discard marinade. Divide meat strips into eight portions. Roll strips into pinwheels, using larger strips around edges. Secure each with a skewer. , Grill over medium-hot heat for 5-6 minutes on each side or until beef reaches desired doneness.