Beef Pinwheels Recipe
Beef Pinwheels Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our summer season in Upstate New York is not very long, so we try to cook outdoors often. This recipe is one of our favorites. I really don't know where it originated, but it's been handed down for many years.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 3/4 cup vegetable oil
  • 2/3 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon lemon-pepper seasoning
  • 2 teaspoons Worcestershire sauce
  • 4 drops hot pepper sauce
  • 1 beef flank steak (2 to 2-1/2 pounds), trimmed

Directions

In a large bowl, combine the oil, water, soy sauce, lemon-pepper, Worcestershire sauce and pepper sauce; set aside.
Cover steak with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic. Diagonally cut into 1/2-in. strips; add to marinade. Cover and refrigerate for 4 hours or overnight.
Drain and discard marinade. Divide meat strips into eight portions. Roll strips into pinwheels, using larger strips around edges. Secure each with a skewer.
Grill over medium-hot heat for 5-6 minutes on each side or until beef reaches desired doneness. Yield: 8 servings.
Originally published as Beef Pinwheels in Country August/September 1993, p49

  • 3/4 cup vegetable oil
  • 2/3 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon lemon-pepper seasoning
  • 2 teaspoons Worcestershire sauce
  • 4 drops hot pepper sauce
  • 1 beef flank steak (2 to 2-1/2 pounds), trimmed
  1. In a large bowl, combine the oil, water, soy sauce, lemon-pepper, Worcestershire sauce and pepper sauce; set aside.
  2. Cover steak with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic. Diagonally cut into 1/2-in. strips; add to marinade. Cover and refrigerate for 4 hours or overnight.
  3. Drain and discard marinade. Divide meat strips into eight portions. Roll strips into pinwheels, using larger strips around edges. Secure each with a skewer.
  4. Grill over medium-hot heat for 5-6 minutes on each side or until beef reaches desired doneness. Yield: 8 servings.
Originally published as Beef Pinwheels in Country August/September 1993, p49

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