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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. Instead, they’re filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce.

4 ServingsPrep: 30 min. Grill: 10 min.

Ingredients

8 bacon strips
1 beef flank steak (1-1/2 pounds)
4 cups fresh baby spinach
1 jar (7 ounces) roasted sweet red peppers, drained
CREAM CHEESE SAUCE:
1 package (3 ounces) cream cheese, softened
1/4 cup milk
1 tablespoon butter
1/4 teaspoon pepper
1/2 cup crumbled blue cheese

Directions

Place bacon strips on a microwave-safe plate lined with
microwave-safe paper towels. Cover with another paper towel;
microwave on high for 2-3 minutes or until partially cooked.
Meanwhile, 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. Place spinach
over steak to within 1 in. of edges; top with red peppers. With the
grain of the meat going from left to right, roll up jelly-roll
style. Wrap bacon strips around beef; secure with toothpicks. Slice
beef across the grain into eight slices.
Grill, covered, over medium heat for 5-7 minutes on each side or
until meat reaches desired doneness (for medium-rare, a meat

2 of 2

Flank Steak Pinwheels (continued)

Directions (continued)

thermometer should read 145°; medium, 160°; well-done,
170°). Discard toothpicks.
In a small saucepan, combine the cream cheese, milk, butter and
pepper. Cook and stir over low heat just until smooth (do not boil).
Stir in blue cheese. Serve with pinwheels. Yield: 4 servings.

Nutrition Facts: 1 serving (2 each) equals 509 calories, 34 g fat (17 g saturated fat), 138 mg cholesterol, 812 mg sodium, 5 g carbohydrate, 1 g fiber, 43 g protein.