Pinwheel Flank Steaks
Pinwheel Flank Steaks requires about 40 minutes from start to finish. This gluten free and dairy free recipe serves 6 and costs $2.4 per serving. One portion of this dish contains approximately 19g of protein, 31g of fat, and a total of 371 calories. 55 people have tried and liked this recipe. If you have garlic cloves, worcestershire sauce, olive oil, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for valentin day. It works well as a main course. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 49%. If you like this recipe, take a look at these similar recipes: Pinwheel Steaks, Easy Pinwheel Steaks with Spinach and Cream Cheese, and Grilled Flank Steaks with Rosemary-Balsamic Glaze.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
8 bacon strips, cooked and crumbled
1-1/2 pounds beef flank steak
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons garlic powder
2 teaspoons Italian seasoning
1/4 cup olive oil
1/4 cup finely chopped onion
1-1/2 teaspoons pepper, divided
2 tablespoons red wine vinegar
1/2 teaspoon salt
1 teaspoon seasoned salt
2 teaspoons Worcestershire sauce
Equipment:
plastic wrap
ziploc bags
kitchen twine
paper towels
kitchen thermometer
grill
tongs
Cooking instruction summary:
Directions Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic and set aside. In a large resealable plastic bag, combine the oil, vinegar, Italian seasoning, Worcestershire sauce, garlic powder, 1 teaspoon pepper and seasoned salt; add steak. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Combine the bacon, garlic, parsley, onion, salt and remaining pepper; sprinkle over steak to within 1 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style; tie with kitchen string at 1-in. intervals. Cut into six 1-1/4-in. rolls. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak rolls, covered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cut and remove string before serving. Yield: 6 servings. Originally published as Pinwheel Flank Steaks in Country WomanJuly/August 2002, p29 Print Add to Recipe Box Email a Friend
Step by step:
1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness.
2. Remove plastic and set aside.
3. In a large resealable plastic bag, combine the oil, vinegar, Italian seasoning, Worcestershire sauce, garlic powder, 1 teaspoon pepper and seasoned salt; add steak. Seal bag and turn to coat; refrigerate overnight.
4. Drain and discard marinade.
5. Combine the bacon, garlic, parsley, onion, salt and remaining pepper; sprinkle over steak to within 1 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style; tie with kitchen string at 1-in. intervals.
6. Cut into six 1-1/4-in. rolls.
7. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak rolls, covered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
8. Cut and remove string before serving.
Nutrition Information:
covered percent of daily need
