Steak Pinwheels

Name: Steak Pinwheels
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams beef flank steak; 15 grams minced fresh parsley; 2 garlic cloves, minced; 2 teaspoons garlic powder; 2 teaspoons Italian seasoning; 54 milliliters olive oil; 40 grams finely chopped onion; 2 teaspoons pepper, divided; 2 Tbsps red wine vinegar; 2 teaspoons salt, divided; 57 grams shredded cheddar cheese; 2 teaspoons Worcestershire sauce

Steak Pinwheels takes about 40 minutes from beginning to end. For $2.47 per serving, you get a main course that serves 6. Watching your figure? This gluten free recipe has 286 calories, 27g of protein, and 18g of fat per serving. Head to the store and pick up olive oil, parsley, salt, and a few other things to make it today. valentin day will be even more special with this recipe.

Instructions

Flatten beef to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, Worcestershire sauce, Italian seasoning, garlic powder and 1 teaspoon each salt and pepper; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Ingredients you will need

Worcestershire Sauce

Italian Seasoning

Salt And Pepper

Garlic Powder

Vinegar

Steak

Beef

Cooking Oil

Equipment you will use

Ziploc Bags

Drain and discard marinade.

Ingredients you will need

Marinade

Combine the cheese, garlic, onion, parsley and remaining salt and pepper; sprinkle over steak to within 1 in. of edges.

Ingredients you will need

Salt And Pepper

Parsley

Cheese

Garlic

Onion

Steak

Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-in. intervals. Insert a skewer into each piece where it is tied.

Ingredients you will need

Jelly

Roll

Equipment you will use

Kitchen Twine

Skewers

Cut into 1-1/4-in. rolls.

Ingredients you will need

Roll

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill over medium heat for 6-8 minutes on each side until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Cooking Oil

Meat

Equipment you will use

Kitchen Thermometer

Paper Towels

Grill

Tongs

Equipment

Ingredients

Servings:

680grams

beef flank steak 15grams

minced fresh parsley 2

garlic cloves, minced 2teaspoons

garlic powder 2teaspoons

Italian seasoning 54milliliters

olive oil 40grams

finely chopped onion 2teaspoons

pepper, divided 2Tbsps

red wine vinegar 2teaspoons

salt, divided 57grams

shredded cheddar cheese 2teaspoons

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. 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 Argyle Reserve Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Argyle Reserve Pinot Noir

The Willamette Valley is best known for their rich Pinot Noir and this is one of the biggest and richest ever from Argyle! Take the color and scent of a Guinee rose, add fruit aromas of black cherry and marion berry with spice aromas of turned earth and dark cocoa and you just begin to approach the complexity of this wine. "Ripe and generous, with distinctive violet and rose petal overtones to the cherry and spice flavors, lingering with fine texture. Needs time to settle in. Twenty percent of the wine will be bottled under screw cap. The wine bottled under screw cap scored 92 points. Best from 2007 through 2012."-Wine Spectator