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:

Equipment:

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