Flank Steak Pinwheels Grilling Outdoor Recipes powered by Bull
Instructions. Fire up your grill to get it warming up to cook. Roll out your flank steak and then pound with meat tenderizer. In a bowl combine some olive oil and sesame oil and then use a basting brush to spread onto your hammered flank. Next layer on Prosciutto on to the stack and baby spinach leaves.
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Season the tops with salt, pepper and garlic. Repeat this with the rest of the skirt steak for all of the pinwheels. Preheat your grill for a two zone high heat temperature (around 400F). Add your pinwheels to the hot side of the grill to sear each side for 1 minute per side or until they have developed a nice crust.
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Instructions. Fillet and pound out flank steak to roughly 3/8" thick. Season flank steak with salt and pepper on both sides then lay the flank steak on top of plastic wrap. Layer the prosciutto on top of the steak, then layer the provolone leaving a 1/2" of steak exposed on all sides. With the help of the plastic wrap tightly roll the flank.
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Secure the steak with butcher's twice every 1-1/2" to 2" and tie tightly. Let the rolled up flank steak rest in the freezer for about 15 minutes. Preheat your grill to 400°F. After the steak has chilled in the freezer for 15 minutes, remove it and grab a sharp knife.
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Season both sides of the butterflied steak with salt, pepper, and parsley. Lay the butterflied steak flat on a cutting board. Heat a teaspoon of olive oil in a large skillet/saute pan and bring to medium heat. Add the garlic and cook, stirring, for 30-60 seconds until fragrant. Remove from heat.
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Step 4: Cooking in the Oven. 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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With a sharp knife, slice the roll every 1 - 1 ½ inches, making 7-9 pinwheels. Step 5: Add vegetable oil to a cast iron skillet or oven-proof skillet. Heat the oil over medium-high heat. Once hot, add the pinwheels and brown on each side for 2-3 minutes. Step 6: Then bake in the oven for 10-20 minutes.
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Next add a layer of pesto, prosciutto and provolone cheese on top of the skirt steak. Roll up the steak and secure with butcher's twine so it doesn't unravel. Slice pinwheels into individual steaks (About 2 inches thick depending on preference) and then season with salt, pepper and garlic powder. Reverse sear at 250 degrees until the.
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First, top each steak with 1 tablespoon of basil pesto. Spread the pesto out in an even layer, then top that with 2-3 slices of prosciutto followed by 2-3 slices of provolone cheese. Carefully roll the skirt steaks up lengthwise to form it into a pinwheel for the Grilled Steak Pinwheels, then secure each with two soaked wooden skewers.
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Marinate in the refrigerator for 8 hours to overnight. When ready to cook, preheat the oven to 350 degrees F (175 degrees C). Make the filling: Place crushed garlic onto a cutting board. Sprinkle salt over top and scrape with the flat side of a knife to make a paste. Remove steak from marinade and shake off excess.
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Flatten steaks to 1/4-in. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks. Roll the meat up and secure with skewers or toothpicks. Cut each roll into 1/2- to 3/4-in. slices and secure with a toothpick. Grill over medium-hot heat for 4-6 minutes on each side until meat reaches desired doneness.
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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 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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Flatten to 1/4-in. thickness. Remove plastic. In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within 1/2 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices. Transfer to an ungreased baking sheet. Sprinkle with salt and pepper.
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The steak will reach 135 °F with carryover cooking. If pan-searing, heat 1 tablespoon of oil in a large cast-iron pan. Once preheated, add the pinwheels and cook for 4 minutes on each side. Transfer the steaks to a small rimmed baking sheet and bake at 375 °F for 5-7 minutes or until the steaks reach 125 °F.
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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.
