Beef Pinwheels with Arugula Salad Recipe

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Beef Pinwheels with Arugula Salad
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Ingredients
6
Count
Nutrition
456
Calories
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Ingredients:

Directions:

  1. Cover work surface with plastic wrap and put steak on it with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, using short slicing motions, butterfly steak by cutting it horizontally almost, but not all the way, in half, then open it like a book.
  2. Cover steak with a double thickness of plastic wrap (about 2 feet long) and, using the flat side of a meat pounder (or using a rolling pin), gently pound meat 1/4 inch thick.
  3. Discard top sheets of plastic wrap and turn steak on plastic wrap so grain of meat is running left to right, then rub 1 tablespoon oil onto steak and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange prosciutto in a slightly overlapping layer on steak, then cover with cheese.
  4. Beginning with side nearest you, using plastic wrap as an aid and pressing slightly on filling, roll up steak tightly, then skewer steak, crosswise, at 1-inch intervals. Using a sharp knife, cut between skewers to make 1-inch-thick pinwheels. (End pieces will be about 1 1/2 inches thick. Trim if desired. For more about how to form beef pinwheels, see Time for Steak, Rattle, and Roll.)
  5. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:Hot: When you can hold your hand there for 1 to 2 secondsMedium-hot: 3 to 4 secondsLow: 5 to 6 secondsIf using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
  6. Grill pinwheels, cut sides down, on a well-oiled rack, turning over once (use a metal spatula to loosen), until beef is well browned outside but still pink inside and cheese is beginning to melt, 6 to 8 minutes total.
  7. Toss arugula with remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Serve on a platter, topped with pinwheels.
  8. Cooks' notes: •Pinwheels can be formed, but not cooked, 1 day ahead and chilled on a platter, loosely covered with plastic. •If you aren't able to grill, pinwheels can be broiled on well-oiled rack of a broiler pan 4 to 6 inches from heat, turning over once, 6 to 8 minutes total.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 455.94 Kcal (1909 kJ)
Calories from fat 273.09 Kcal
% Daily Value*
Total Fat 30.34g 47%
Cholesterol 116.5mg 39%
Sodium 1096.56mg 46%
Potassium 871.61mg 19%
Total Carbs 3.97g 1%
Sugars 1.98g 8%
Dietary Fiber 1.7g 7%
Protein 41.67g 83%
Vitamin C 12.8mg 21%
Iron 3.4mg 19%
Calcium 383.8mg 38%
Amount Per 100 g
Calories 171.66 Kcal (719 kJ)
Calories from fat 102.82 Kcal
% Daily Value*
Total Fat 11.42g 47%
Cholesterol 43.86mg 39%
Sodium 412.85mg 46%
Potassium 328.16mg 19%
Total Carbs 1.49g 1%
Sugars 0.75g 8%
Dietary Fiber 0.64g 7%
Protein 15.69g 83%
Vitamin C 4.8mg 21%
Iron 1.3mg 19%
Calcium 144.5mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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