Bacon and spinach bring plenty of flavor to these sirloin spirals from Helen Vail. "It's an easy dish to make and great to grill at a backyard cookout," relates the Glenside, Pennsylvania cook. "I get lots of compliments on it."
- 1-1/2 pounds beef top sirloin steak
- 8 bacon strips, cooked
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 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 six slices.
- Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pinwheels, covered, over medium heat 5-6 minutes on each side or until beef reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Discard toothpicks before serving. Yield: 6 servings.
Originally published as Spinach Steak Pinwheels in Quick Cooking May/June 2003, p37
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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