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Flank Steak Pinwheels Recipe

Flank Steak Pinwheels Recipe

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.
TOTAL TIME: Prep: 30 min. Grill: 10 min. YIELD:4 servings

Ingredients

  • 8 Jones Dairy Farm Dry-Aged 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 2% milk
  • 1 tablespoon butter
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled blue cheese

Directions

  • 1. Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked.
  • 2. 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.
  • 3. 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.
  • 4. Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Discard toothpicks.
  • 5. In a small saucepan, combine 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

2 each: 509 calories, 34g fat (17g saturated fat), 138mg cholesterol, 812mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 43g protein.

Reviews for Flank Steak Pinwheels

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MY REVIEW
lizard.martini User ID: 6652683 136614
Reviewed Apr. 18, 2012

"This is pretty easy to do and very tasty. We've made variations on this idea and they are all yummy!"

MY REVIEW
audramoraga User ID: 2537433 155476
Reviewed Jul. 1, 2011

"this recipe is definately a winner! The only thing I have to remember when having guests to serve this to is 'do you like blue cheese?' And even if the answer is no, a garlic/herb butter to melt on top tastes fantastic as well! Highly recommend this dish!"

MY REVIEW
ptuck User ID: 1974568 139645
Reviewed Sep. 25, 2009

"Wonderful recipe. My family and guests loved it. It's a definite keeper!"

MY REVIEW
Sharrie10@verizon.net User ID: 2058167 68943
Reviewed Mar. 21, 2008

"I made this recipe with a boneless leg of lamb roast. It was absolutely delicious. I will definitely make this again."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.