Flank Steak Pinwheels

Posted on

This recipe came from a magazine I got while in college. I made it a few times that summer and then pretty much forgot about it. I don’t know what made me think of it the other day, but I decided I needed to make it again. I tore my office apart looking for that magazine, only to come up empty handed.

And then it occurred to me that it’s 2014 and I could probably find it on the internet. Thank you, internet!

This is a dish that looks fancy but is actually pretty quick and easy – and now that the recipe has resurfaced, I’m sure it’s one we’ll make regularly. If you’re still looking for something fun to grill up this weekend, I recommend these!

Flank Steak Pinwheels
(slightly adapted from Taste of Home)
Serves 4

8 slices of bacon
1 1/2 lbs. flank steak
4 cups fresh baby spinach
7 oz. jar roasted red peppers, drained
3 oz. cream cheese
1/4 cup milk
1 Tbsp. butter
1/4 tsp. pepper
1/2 cup shredded horseradish cheese (or blue cheese)

Place bacon on a microwave-safe plate lined with paper towels. Cover with another paper towel and microwave on high for 2-3 minutes, until partially cooked.

Butterfly the steak and open it so it lies flat. Pound out to 1/4″ thick. Cover with spinach and red peppers. Roll up, jelly-roll style. Wrap the bacon strips around the beef and secure with toothpicks or skewers. Slice between the bacon slices, making 8 pinwheels.

Preheat the grill to medium heat. Grill for 5-7 minutes per side.

While the pinwheels grill, combine cream cheese, milk, butter and pepper in a small saucepan over medium heat. Cook on low, whisking regularly, until smooth. Whisk in cheese and stir until melted.

Serve pinwheels with cheese sauce.


One thought on “Flank Steak Pinwheels

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>