Pizzaiola-Style Flank Steak Pinwheels

Name: Pizzaiola-Style Flank Steak Pinwheels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters arugula or baby spinach, packed; 4 servings Chopped or torn basil, for garnish; 2 Tbsps butter; 794 grams Italian plum tomatoes; 1 small chile pepper, seeded and finely chopped, optional; 1 teaspoon dried oregano or marjoram, scant 1/3 palmful; 340 grams flank steak; 118 milliliters fresh flat-leaf parsley leaves; 4 cloves garlic, thinly sliced or finely chopped; 4 slices good quality Italian or peasant style bread; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil, plus some for drizzling; 3 Tbsps grated onion; 118 milliliters shredded pecorino cheese; 237 milliliters shredded sharp provolone cheese; 118 milliliters dry white or red wine; 113 grams spicy Italian salumi, such as Calabrese salami, sliced and finely chopped; 2 Tbsps double-concentrate tomato paste; 4 servings Giardiniera hot pickled vegetable salad, for garnish, optional

You can never have too many main course recipes, so give Pizzaiola-Style Flank Steak Pinwheels a try. This recipe covers 44% of your daily requirements of vitamins and minerals. One portion of this dish contains about 40g of protein, 38g of fat, and a total of 686 calories. This recipe serves 4. It will be a hit at your valentin day event. Head to the store and pick up olive oil, double-concentrate tomato paste, chile pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven with a cooling rack-topped baking sheet on the top shelf of the oven to 425 degrees F.

Equipment you will use

Baking Sheet

Wire Rack

Oven

Heat a griddle pan or large cast iron skillet to medium-high heat.

Equipment you will use

Frying Pan

Place the parsley and arugula in a food processor and pulse into a finely chopped mixture.

Ingredients you will need

Arugula

Parsley

Equipment you will use

Food Processor

Prepare the steak by cutting it nearly in half horizontally and spread it open like a book.

Ingredients you will need

Spread

Steak

Top the meat with the chopped salumi and the chopped greens, then return the food processor bowl (without rinsing) to the base. Top the greens layer with the cheeses, then tightly roll the meat into a long, thin log and tie it up with kitchen string to secure. Season the meat with salt and pepper and drizzle with extra-virgin olive oil. Brown the meat all over in the hot griddle pan, 5 to 6 minutes, and then transfer to the hot rack-topped baking sheet and finish cooking the steak in the oven, 10 to 12 minutes more for medium-rare to medium.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Greens

Steak

Base

Meat

Roll

Equipment you will use

Food Processor

Kitchen Twine

Baking Sheet

Frying Pan

Bowl

Oven

While the meat cooks, in a saucepot over medium-high heat, add the extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Meat

Equipment you will use

Pot

Add 1/2 the garlic, chile, onion, and oregano and saute for 2 minutes. Stir in the tomato paste for 30 seconds, and then add the wine. Puree the tomatoes in the food processor and add to the sauce. Bring to a boil, and then reduce heat to simmer until thickened, 10 more minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato Paste

Tomato

Oregano

Garlic

Chili Pepper

Onion

Sauce

Wine

Equipment you will use

Food Processor

Melt the butter over low heat in a small saucepan with the remaining garlic. Toast the bread and brush liberally with garlic butter.

Ingredients you will need

Butter

Garlic

Bread

Toast

Equipment you will use

Sauce Pan

Slice the steak into thin wheels, discarding string, and arrange on the garlic toasts, topping with sauce and some torn basil.

Ingredients you will need

Garlic

Basil

Sauce

Steak

Serve a little pickled giardiniera salad along side in ramekins, as a garnish.

Equipment you will use

Ramekin

Equipment

Ingredients

Servings:

237milliliters

arugula or baby spinach, packed 4servings

Chopped or torn basil, for garnish 2Tbsps

butter 794grams

Italian plum tomatoes 1small

chile pepper, seeded and finely chopped, optional 1teaspoon

dried oregano or marjoram, scant 1/3 palmful 340grams

flank steak 118milliliters

fresh flat-leaf parsley leaves 4cloves

garlic, thinly sliced or finely chopped 4slices

good quality Italian or peasant style bread 4servings

Kosher salt and freshly ground black pepper 2Tbsps

extra-virgin olive oil, plus some for drizzling 3Tbsps

grated onion 118milliliters

shredded pecorino cheese 237milliliters

shredded sharp provolone cheese 118milliliters

dry white or red wine 113grams

spicy Italian salumi, such as Calabrese salami, sliced and finely chopped 2Tbsps

double-concentrate tomato paste 4servings

Giardiniera hot pickled vegetable salad, for garnish, optional

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.