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Flank Steak Pinwheels
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2/3 cup sun-dried tomatoes (not packed in oil)
- 2 cups boiling water
- 1 pound flank steak, trimmed of fat
- 1 clove garlic, minced
- 3 tablespoons light herbed cheese spread, such as Boursin (see Variation)
- 1 cup baby spinach
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Nutrition Info
Per Serving
- Calories: 183 kcal
- Carbohydrates: 6 g
- Dietary Fiber: 1 g
- Fat: 11 g
- Protein: 15 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat grill to high.
- Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
- Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
- Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
- Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
- Oil the grill rack (see Tip). Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.
Yield: 4 servings
3. Still Hungry?
These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach.
Notes:
Blue Cheese Variation
Substitute 1/2 cup chopped roasted red peppers or 1/2 cup chopped artichoke hearts for the sun-dried tomatoes (skip Step 2). Mash 1/2 cup blue cheese with 2 tablespoons milk until smooth and substitute for the Boursin in Step 4.
Meat-Buying Tips
Make sure that packaged meat isn't past its sell-by date and that there's not much moisture in the packaging. Touch it if possible - it should be firm and not soft. Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.
To Oil a Grill Rack
Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Make Ahead Tip
Prepare the steak roll (Steps 2-4). Wrap tightly in plastic wrap and refrigerate for up to 6 hours. When ready to grill, proceed with Steps 5 and 6.
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skewers
emmblaze - February 11, 2008 06:32:52 PM PSTI\'m looking forward to trying the recipe.
Just a tip... If you\'re using wooden skewers, soak them for atleast a few hours before grilling, and they won\'t burn.
It really works :)3 of 4 found this review helpful.
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Try this instead!!!!!!!!!!!
capnbadboy - February 12, 2008 08:36:17 PM PSTFlank steak has great flavor but, try skirt steak in place of the flank. It is far more tender, and has a wonderful flavor.Your friends will be so impressed. marinade it for at least 2 hours in a solution of 75% thick terryaki sause/ 25% concentrated orange juice(do not add the water to the OJ). do a bacon wrap around the outside, and if you like, stuff with sliced red onions, Jalapeno slivers, and small slices of tropical fruit (mango, papaya, or pineapple). Now you are a chef.
There you go my friends! Enjoy!!!4 of 7 found this review helpful.
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BHG Rehash
Wolf - February 11, 2008 02:06:44 PM PSTThis is a thin adaptation of a Better Homes recipe from the famous gingham looseleaf cookbook of 1953; but still a good dinner.
I\'ve been doing variations on those recipes for decades, this one has stood the test of time. If it\'s a new idea for you, getcherseff one of those red-checked cookbooks and read on.
WOLF2 of 4 found this review helpful.
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Pinwheels
mikek7swa - May 11, 2009 05:04:11 PM PSTI highly recommend this recipe. I have had these before, although I did not make them myself. They are kind of small. I would allow two per person.
I also highly recommend the old BHG cookbooks. Ours is from 1967 and we used it until it is falling apart. Try the pickled beet recipe and you will be amazed.Was this review helpful to you? Yes - No Report Abuse
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