Steak Pinwheels Recipe

5 2 2
Steak Pinwheels Recipe
Steak Pinwheels Recipe photo by Taste of Home
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Steak Pinwheels Recipe

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5 2 2
Publisher Photo
This yummy, elegant-looking entree is easy to make but it looks like you fussed. You can prepare it in adavance, too.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 20 min.

Ingredients

  • 1-1/2 pounds beef flank steak
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons pepper, divided
  • 1/2 cup shredded cheddar cheese
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped onion
  • 1/4 cup minced fresh parsley

Directions

Flatten beef to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, Worcestershire sauce, Italian seasoning, garlic powder and 1 teaspoon each salt and pepper; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Combine the cheese, garlic, onion, parsley and remaining salt and pepper; sprinkle over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-in. intervals. Insert a skewer into each piece where it is tied. Cut into 1-1/4-in. rolls.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill over medium heat for 6-8 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6 servings.
Originally published as Pinwheel Flank Steaks in Taste of Home Cooking School Collection Winter 2006, p47

  • 1-1/2 pounds beef flank steak
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons pepper, divided
  • 1/2 cup shredded cheddar cheese
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped onion
  • 1/4 cup minced fresh parsley
  1. Flatten beef to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, Worcestershire sauce, Italian seasoning, garlic powder and 1 teaspoon each salt and pepper; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Combine the cheese, garlic, onion, parsley and remaining salt and pepper; sprinkle over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-in. intervals. Insert a skewer into each piece where it is tied. Cut into 1-1/4-in. rolls.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill over medium heat for 6-8 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6 servings.
Originally published as Pinwheel Flank Steaks in Taste of Home Cooking School Collection Winter 2006, p47

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wlkrajenka User ID: 1871924 108051
Reviewed Nov. 14, 2009

"Would definitly make again!"

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cushey27 User ID: 1424227 172135
Reviewed Nov. 1, 2009

"this was fantastic"

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