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Pinwheel Flank Steaks Recipe
Pinwheel Flank Steaks Recipe photo by Taste of Home

Pinwheel Flank Steaks Recipe

Publisher Photo
Here's a yummy, elegant-looking steak dish that's a breeze to make. Much of the preparation can be done in advance. That's a plus for a busy mother like me with two active little girls and a self-employed husband. —Nancy Tafoya, Fort Collins, Colorado
TOTAL TIME: Prep: 20 min. + marinating Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 20 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds beef flank steak
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Italian seasoning
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons pepper, divided
  • 1 teaspoon seasoned salt
  • 8 bacon strips, cooked and crumbled
  • 2 garlic cloves, minced
  • 1/4 cup minced fresh parsley
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt

Directions

  1. 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 and set aside.
  2. In a large resealable plastic bag, combine the oil, vinegar, Italian seasoning, Worcestershire sauce, garlic powder, 1 teaspoon pepper and seasoned salt; add steak. Seal bag and turn to coat; refrigerate overnight.
  3. Drain and discard marinade. Combine the bacon, garlic, parsley, onion, salt and remaining pepper; sprinkle over steak to within 1 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style; tie with kitchen string at 1-in. intervals. Cut into six 1-1/4-in. rolls.
  4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak rolls, covered, over medium heat or 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 145°; medium, 160°; well-done, 170°). Cut and remove string before serving. Yield: 6 servings.
Originally published as Pinwheel Flank Steaks in Country Woman July/August 2002, p29

Full-Bodied Red Wine

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

Reviews for Pinwheel Flank Steaks

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 11, 2013

My steaks turned out perfectly tender, but I found the marinade to be a bit overwhelming for my meat. I think if I make this in the future, I'll just take it easy on the pepper. I also used onion powder and garlic powder instead of onion and garlic in the rolls. They were very nice looking and fancy!

MY REVIEW
Reviewed Oct. 26, 2013

I wish the steaks were more tender.

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