Best Steak Pinwheels W Sun Dried Tomato Stuffing Recipes

Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes image

Provided by Sandra Lee

Time 1h2m

Yield 4 to 6 servings

Number Of Ingredients 12

1 2/3 cups canned beef broth
3/4 cup ready-to-use sun-dried tomatoes (not packed in oil)
1/4 cup butter
1 (6.6-ounce) package stuffing mix
1 (1 1/4-pound) skirt steak
Salt and freshly ground black pepper
Rosemary Mashed Potatoes, recipe follows
1 (11-ounce) package refrigerated prepared mashed potatoes
4 tablespoons (1/2 stick) butter
1/4 cup whole milk
2 teaspoons fresh rosemary leaves, finely chopped
Salt and freshly ground black pepper

Steps:

Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
Preheat oven to 425 degrees F.
Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.
While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.

Rachael Ray's Flank Steak Pinwheels image

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 image

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.