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Flank Steak Pinwheels
Preheat the oven to 400°F (200°C). Place the prepared steak pinwheels on a baking sheet or in a baking dish. Cook the pinwheels in the preheated oven for approximately 15-20 minutes for medium-rare to medium doneness. For a more well-done steak, you can cook them for an additional 5-10 minutes.
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Instructions: Start by preheating a large skillet over medium-high heat on the stove. While the skillet is heating, take each beef steak and lay it flat on a cutting board. Season both sides of the steaks with salt and black pepper to taste. In a small bowl, combine minced garlic and chopped rosemary. Spread the garlic and rosemary mixture.
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Preheat oven to 350. Heat a cast iron on medium-high heat. Pinwheels should be seared for 3 minutes on each side in a pan with 2 tbsp of olive oil added. Cook flank steaks in a skillet in the oven for 8 to 10 minutes. Remove from oven and tent with aluminum foil to cool. Remove twine and toothpicks, then enjoy!.
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Sprinkle lightly with a little Kosher salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Mix filling. Add the spinach to a bowl and stir in chopped tomatoes, feta cheese, and lemon zest. Set aside.
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When cooking beef pinwheels in the oven, preheat your oven to 375°F. Place the pinwheels on a baking sheet lined with parchment paper, making sure to leave some space between each pinwheel to allow for even cooking. Cook the pinwheels for approximately 20-25 minutes, or until they reach an internal temperature of 145°F for medium-rare or 160.
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Bake flank steak pinwheels with the twine in place. When the internal temperature of the steak pinwheels reaches 145 degrees F, cook them uncovered in a 350 degree F oven for about 25 minutes. When the food is taken out of the oven, the temperature will increase by approximately 5 degrees. So that the juices can redistribute, let the meat rest.
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Use a sharp knife to cut the steak into six pieces 1-1 1/2 inches apart. Preheat the oven to 350 degrees F. While the oven is preheating, preheat a grill pan over medium-high heat. Place the steak pinwheels in the pan and cook until browned on both sides. Finally, place the pan in the oven for eight to ten minutes.
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Once both sides are golden brown, remove the tray from the oven and cover it with aluminum foil. This should be tented, creating a dome filled with steam. Place the tray back into the oven, until the pinwheel steaks are cooked to your desired level. This will take around 10-15 minutes for medium steak.
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Place the steak pinwheels on a baking sheet or in a roasting pan. For a tender and medium-rare result, bake the pinwheels in the preheated oven for about 15-20 minutes. Adjust the cooking time if you prefer your steak more well-done. Once cooked, remove the pinwheels from the oven and let them rest for a few minutes.
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Step 6: Transfer to the Oven. After searing, transfer the pinwheels to a baking dish or sheet pan. Place them in the preheated oven and let them cook for about 15-20 minutes, or until the desired level of doneness is reached. Remember to adjust the cooking time based on the thickness of your steak slices.
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Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125F internal (about 10-15 minutes more). When the steaks are done, pull them off and let rest for 10 minutes. After resting, add some pesto to the top of each pinwheel.
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Sprinkle a few dashes of steak seasoning on each side of the steak pinwheels. Preheat the oven to 375 F degrees. Heat a 10 inch cast iron skillet over medium high heat. Add the oil and allow it to heat up. Once the oil is nice and hot, use tongs place the stuffed flank steaks wheels to the skillet.
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4. With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels. 5. Add vegetable oil to a cast iron skillet over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes. 6.
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1. Start by placing the flank steak on a cutting board. 2. Cut the steak in half, parallel to the cutting board. 3. Cut each half of the steak in half, again, parallel to the cutting board.
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Instructions: 1. Start by preparing the beef. Trim any excess fat from the meat and lay it flat on a clean cutting board. 2. Season the beef with salt and pepper, ensuring an even coating on both sides.
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Mix olive oil, balsamic vinegar and garlic together in a small container. Brush marinade on the open side of the flank steak, scooping up the garlic settling at the bottom of the bowl as you do this. Layer the spinach, cheese, tomatoes and basil over the open flank steak, leaving about ½ to ¾ of an inch uncovered around the edges.
