Steak Pinwheels

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These pinwheels can be made to suit any family.  You could use almost any kind of cheese.  I would use Fontina, Gruyere, Cheddar, Monterey Jack, or even a Mexican blend.  If you want to use something other than the spinach or mushrooms, you’ll need to cook it first because the steak cooks really fast.

Here’s the tutorial!

Boil the baby spinach until wilted.  Drain well and set aside.

(I use a potato masher to press the water out of it.)

Remove the mushroom stems. Clean the mushrooms with a clean dry cloth or paper towel. Don’t rinse them with water. Give it a rough chop.

Saute the mushrooms in butter for about 5-7 minutes. Stir in the garlic and spinach and cook another 2 minutes. Spread the mixture out on a plate to cool.

Mix the spinach, mushrooms, garlic and cheese together in a medium bowl. 

Season with salt and pepper.

Butterfly the steak very carefully with a large chef knife.

Here’s a video that can help:

http://www.youtube.com/watch?v=BGqXbi87RJ8 

Or you could cover the steak with plastic wrap and pound the steak so it is half as thin as it was.
 

Make sure the meat is evenly flat.

Spread the cooled mixture evenly over the meat.

Roll up tightly.  The ends will definitely be smaller.

Cut into pinwheels, about 1-inch thick or so.

Secure the ends with a tooth pick.

Spray the pan with a little nonstick spray. Place the pinwheels on the pan as shown. Season the tops with salt & pepper. Broil on the middle rack of the oven for 5 - 8 minutes on each side. The center will be more rare, so cook as desired. If you’re grilling them, cook over medium heat for about 3 - 5 minutes on each side.

Steak Pinwheels

2014-01-15 20:04:00

Serves 5

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Ingredients

1. 1 flank steak (1¾ - 2 lbs.)
2. 5 oz. baby spinach
3. 2 tablespoons butter
4. 12 mushrooms
5. 2 to 3 garlic cloves, minced
6. 1 cup shredded cheese (such as Fontina, Gruyere, Cheddar, Swiss, Monterey Jack or Mexican)
7. salt & black pepper, to taste
8. toothpicks

Instructions

1. Boil the baby spinach in about 2 cups of water until wilted. Drain well and set aside.
2. Remove the mushroom stems. Clean the mushrooms with a clean dry cloth or paper towel and chop the mushrooms.
3. Saute the mushrooms in butter over medium heat for 5 - 7 minutes. Stir in the garlic and spinach and cook another 2 minutes. Spread the mixture out on a plate to cool.
4. Mix the spinach, mushrooms, garlic and cheese together in a medium bowl. Season with salt & pepper.
5. Butterfly the steak very carefully with a large chef knife or cover with plastic and flatten out the meat evenly with a kitchen mallet.
6. Spread the cooled mixture evenly over the meat.
7. Roll up tightly. The ends will definitely be smaller.
8. Cut into pinwheels about 1-inch or so.
9. Secure the ends with a tooth pick.
10. Spray the baking pan with a little nonstick spray. Place the pinwheels on the pan as shown. Season the tops with salt & pepper.
11. Broil on the middle rack of the oven for 5 – 8 minutes on each side. The center will be more rare, so cook as desired. If you’re grilling them, cook over medium heat for about 3 – 5 minutes on each side.

Notes

1. Make Ahead Directions
2. Wrap each pinwheel in plastic wrap and place them in labeled freezer bags, removing as much air as possible. If you use a vacuum sealer to freeze the pinwheels, you could freeze them up to 6 months. If you use freezer bags, I would use them up before 3 months. It is apt to get freezer burn.
3. Thaw the pinwheels in the refrigerator for 24 hours before cooking them.

By Jane

Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/

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