Best Flank Steak Pinwheels Recipes

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.

SPINACH FLANK STEAK PINWHEELS

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°).

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:

• 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.

FLANK STEAK PINWHEELS

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.

PIZZAIOLA-STYLE FLANK STEAK PINWHEELS

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.

RACHAEL RAY'S 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 AND PEPPER PINWHEELS

Steps:

• Put the flank steak in a glass baking dish and pierce all over with a fork. Pour the pickling liquid over it; turn over several times to coat, and let stand, turning frequently, for 15 minutes. Preheat a stovetop grill pan over medium-high heat. Drain excess liquid from the steak, season well with salt and pepper, and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a cutting board and let stand at least 10 minutes before cutting against the grain into thin slices.
• In a medium bowl, mix together the farmers cheese and chopped cherry peppers. Season with salt and pepper; to taste and add a few drops of water to make the cheese moist and spreadable. Lay a lavash sheet lengthwise on a work surface and spread 1/4 of the cheese mixture over it, leaving a 1-inch border. Evenly scatter 1/2 cup arugula leaves, followed by 1/4 of the sliced steak over the cheese. Fold the ends in toward the center, then, roll the lavash tightly from the bottom into a roll. Repeat with remaining ingredients. Wrap the rolls tightly in a sheet of plastic wrap or parchment paper and refrigerate until ready to serve.
• To serve, slice the roll-ups into 1-inch segments and arrange them on a serving platter.
• Note: Regular burrito-sized tortillas or flavored wraps can be used in place of lavash.

FLANK STEAK PINWHEELS

Steps:

• 1. Meat: If using uncooked bacon, cook it until almost done, but not crisp. Set aside. Sprinkle steak with salt and pepper. Pound lightly and score diagonally on both sides making diamond-shaped cuts. Slice lengthwise into 1-inch wide long strips. Place a piece of bacon on each steak strip. Roll pinwheel style and secure with toothpicks. Put these in a glass baking dish,only. (or in a sealable plastic bag). Pour marinade over pinwheels and marinate overnight. Remove pinwheels from marinade(discard marinade) and grill to desired doneness.
• 2. Marinade: Combine all ingredients and heat to boil. Chill slightly. Use only enough to cover pinwheels. Reserve remainder for dipping later when pinwheels are served. Note: This may be reheated and served as sauce with pinwheels.
• 3. Creamy Horseradish Sauce: Combine all ingredients,except whipped topping in a small bowl, then fold in the topping..Chill until ready to use..

FLANK STEAK PINWHEELS

Steps:

• Slice the flank steak diagonally cross-wise of the grain in strips the width of a slice of bacon. Roll each piece of beef into a pinwheel and wrap a slice of bacon around the outside, securing with one or two toothpicks. Place the beef rolls in a glass baking dish in a single layer. Mix together the Hellmans, soysauce and honey. Add crushed garlic. Pour over the meat and refrigerate for 3 to 4 hours carefully turning the beef rolls so that both sides are in the marinade. Put on the grill and cook to your choice of doneness, making sure the bacon is well cooked. This recipe can be adjusted for any number to be served.

GAZPACHO FLANK STEAK PINWHEELS

Steps:

• Sprinkle 1 tablespoon of salt over steaks and let sit for 30 minutes to 1 hour. Meanwhile, remove stems from tomatoes and score X's in the ends opposite the original stems. Place tomatoes in a pot of boiling water for 2-3 minutes. Remove and peel skin off of tomatoes. Add tomatoes, garlic, pepper, cucumber, olive oil, salt, and water to a blender. Pulse until all are incorporated then blend on high for 30-45 seconds. Add bread crumbs then blend for 15 seconds more. Slice remaining tomatoes and pepper Pat-dry the steaks. Using a meat mallet, pound the steaks to a width of 1/3 of an inch. Rub about 3 tablespoons gazpacho over each steak. Spread tomato slices and pepper among the flank steaks. Starting at a small end of the steak, roll into a pinwheel, careful not to lose any of the tomato or pepper inside. Use toothpicks to keep rolled. Place in a dish with sides atleast 2 inches tall. Repeat with the other flank steak. Pour remaining gazpacho over steaks and let marinate in refrigerator no less than 1 hour, turning at least once. When ready to cook, preheat oven to 400 degrees(F) . heat oil in a grill pan and sear meat on all sides. Once browned, move to oven and let cook for 15-20 minutes more in a casserole dish or roasting pan with marinade, basting with marinade every 5 minutes or so. Also, this can be done over a grill set up for indirect grilling. Sear over direct heat, then move to the cold side of the grill. Grill covered for 15-20 minutes. Take out of oven/grill and tent with foil until ready to carve and serve.

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.

RACHAEL RAY'S FLANK STEAK PINWHEELS RECIPE - FOOD.COM

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.