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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isnât need. Instead, theyâre filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. Ingredients:
8 bacon strips |
1 beef flank steak (1-1/2 pounds) |
4 cups fresh baby spinach |
1 jar (7 ounces) roasted sweet red peppers, drained |
cream cheese sauce: |
1 package (3 ounces) cream cheese, softened |
1/4 cup 2% milk |
1 tablespoon butter |
1/4 teaspoon pepper |
1/2 cup crumbled blue cheese |
Directions:
1. Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked.
2. Meanwhile, 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. Place spinach over steak to within 1 in. of edges; top with red peppers.
3. With the grain of the meat going from left to right, roll up jelly-roll style. Wrap bacon strips around beef; secure with toothpicks. Slice beef across the grain into eight slices.
4. Grill, covered, over medium heat 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°). Discard toothpicks.
5. In a small saucepan, combine cream cheese, milk, butter and pepper. Cook and stir over low heat just until smooth (do not boil). Stir in blue cheese. Serve with pinwheels. Yield: 4 servings.
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