Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, flank steak pinwheels. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Flank Steak Pinwheels is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Flank Steak Pinwheels is something that I’ve loved my entire life. They’re fine and they look fantastic.
Squeeze the bag to blend well. Place the steak into the bag, and seal. Flank Steak Pinwheels The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn't need.
To begin with this recipe, we must first prepare a few ingredients. You can have flank steak pinwheels using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Flank Steak Pinwheels:
- Make ready Olive Oil
- Make ready Soy sauce
- Prepare Red Wine
- Get Worcestershire sauce
- Take Dijon mustard
- Prepare Lemon juice
- Prepare Garlic Minced
- Take Italian seasoning
- Prepare Ground black pepper
- Take Flank Steak pounded to 1/2 inch thickness
- Take garlic peeled
- Make ready salt
- Get chopped onion
- Make ready Potato bread crumbs
- Make ready Fresh or frozen chopped spinach, thawed squeezed dry if frozen, washed and dried if fresh
- Take crumbled feta cheese
Much of the preparation can be done in advance. That's a plus for a busy mother like me with two active little girls and a self-employed husband. Stuffed Flank Steak These flank steak pinwheels are stuffed with blue cheese, spinach and roasted peppers. By slicing the flank steak into pinwheels, it reduces the cooking time and simplifies getting the right temperature, plus it looks cool 🙂 Instead of stuffing the flank steak, we're going to layer it with whatever we feel like.
Steps to make Flank Steak Pinwheels:
- 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. (If you have 24 hours to spare you won't be disappointed. )
- preheat the oven to 350°F (175 degrees C)
- crush the remaining clove of garlic on a cutting board with a large chef's know. Sprinkle the salt over the garlic, scrape with blunt end of the knife to make garlic paste.
- Remove the steaks 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°F (63 degrees C) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.
Stuffed Flank Steak These flank steak pinwheels are stuffed with blue cheese, spinach and roasted peppers. By slicing the flank steak into pinwheels, it reduces the cooking time and simplifies getting the right temperature, plus it looks cool 🙂 Instead of stuffing the flank steak, we're going to layer it with whatever we feel like. I chose to use mozzarella and spinach! Located behind the belly, this cut is very tough if overcooked or not sliced properly, but it also has a ton of that beefy flavor we love. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks.
So that is going to wrap this up with this exceptional food flank steak pinwheels recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
