Spinach Steak Pinwheels

Name: Spinach Steak Pinwheels
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 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

These beefy spirals are an easy dish to make, and great to grill at a backyard cookout. I get lots of compliments on it. —Helen Vail, Glenside, Pennsylvania

Ingredients

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

Directions

Lightly score steak by making shallow diagonal cuts at 1-in. intervals into top of steak; repeat cuts in opposite direction. 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 6 slices.
Lightly coat grill rack with cooking oil. Grill pinwheels, covered, over medium heat until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes on each side. Discard toothpicks before serving.

Health Tip: Spinach is loaded with vitamin K, which plays an important role in bone health.

Nutrition Facts

1 pinwheel: 227 calories, 10g fat (4g saturated fat), 60mg cholesterol, 536mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Originally published as Spinach Steak Pinwheels in Quick Cooking May/June 2003

Reviews

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Average Rating:

DianeC23

Jun 27, 2016

They are very difficult to pound flat enough, and the steak seemed a bit dry. They had good flavor, though.
LindaEC

Jun 13, 2016

These were delicious, but not as easy to make as the description suggests. I had to slice the steak as I could not pound it thin enough. Flank steak might be easier to use. The spinach stuck to the grill. They are worth the effort though.