Steak and Spinach Pinwheels
On our first Valentine’s together, Chris and I attempted to make stuffed flank steak with sun dried tomatoes and cheese, with a fancy fondue for dessert. The steak roll was so salty it was inedible and I totally messed up the rice that was supposed to go with it… I don’t think we even made it to the fondue. We may have gotten China Panda instead, I don’t even remember. Anyway, a lot has changed since then, and this stuffed flank steak was not only edible, but pretty darn good. Creamy, cheesy spinach is a steakhouse staple, so I figured why not cook the two together and save some hassle.
Steak and Spinach Pinwheels (serves 2-3)
1 lb – 1 1/4 lb Flank Steak
3 cups Spinach leaves, stems trimmed
1 clove Garlic
1/2 Yellow Onion
1 – 2 cups Parmesan/Ricotta Cheese Mix
Salt and Pepper
BBQ Sauce (I used Sweet Baby Ray’s)
Preheat to 425. Start by butterflying the steak–slice it in half, with the grain, but don’t go so far as to detach the halves. It should open into a rectangle that can be rolled up–see the photo. Next, make yourself into a human food processor (or, you know, use an actual food processor) and dice up the spinach, garlic, and onion really really reaaaalllyyy fine. To that, add the cheese and egg, and season with salt and pepper.
Unfold the steak and layer the spinach stuffing on top, leaving about half an inch on each side. Roll up in the same direction as the cut (so the grain of the meat goes from end to end), and secure with kitchen string. Heat an oven-proof saute pan over medium-high heat with a couple Tbsp of olive oil. Sear the steak roll on all sides until brown, 6-8 minutes. Smother the steak with BBQ sauce. Place the pan with the steak in it, in the oven and continue to cook 10 minutes, then turn the steak, and cook for 10 more, or until 125 degrees for medium-rare. Let rest for 10 minutes so the juices absorb, then slice into the roll to produce pinwheel medallions!
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