Steak Spinach Feta Pinwheels Recipe 465 Recipes

STEAK, SPINACH & FETA PINWHEELS RECIPE - (4.6/5)

Steps:

• Marinade: In a gallon or bigger zipper bag, combine the list of Marinade ingredients. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, make sure everything is mixed and all the meat is covered, then seal. Put in the fridge overnight. Final Preparation: Preheat oven to 350°F. Remove the steak from the bag and place on a working surface so that it is wider than tall. Optional, keep the marinade to baste the final log. Sprinkle the steak with the salt, then spread each ingredient across the steak in a single layer: garlic, onion, feta, spinach and bread crumbs. Tightly roll the meat away from you into a log. If it's thin enough, it will form a jelly roll shape. Worst case (like I usually do), you end up with more a 'meat taco'. It still tastes great though. Anyways, once rolled, secure with tooth picks, or kitchen twine (recommended). Place log in a greased casserole dish, seam up (especially if it's a 'taco'). If you saved the marinade, pour some of it over the log for extra flavor. Bake uncovered for 60 minutes, or until it reaches 145°F. Let it rest for 5 minutes before cutting.

SPINACH STEAK PINWHEELS

Steps:

• Lightly score steak by making shallow diagonal cuts into top of steak at 1-in. intervals; repeat cuts in opposite direction. Cover steak with plastic wrap; pound with a meat mallet to 1/2-in. thickness. Remove plastic., Place bacon widthwise at center of steak. In a bowl, mix remaining ingredients; spoon over bacon. Starting at a short side, roll up steak jelly-roll style; secure with toothpicks. Cut into 6 slices., Place on an oiled grill rack. Grill pinwheels, covered, over medium heat until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes on each side. Discard toothpicks before serving.

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:

• 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.