World Travels Wednesday: Steak Pinwheels, Italian Style
If you haven't noticed by now, I'm a little obsessed with Rachael Ray. This is one of the most loved recipe of hers that I've made yet (and I've made A LOT of them)! Her original recipe can be found here.
I changed it up a little to suit my tastes. Although this isn't a classic Italian dish, the flavors are distinctly Italian. Loads of garlic, fresh herbs, and Parmigiano cheese will make you think you're sitting at a bistro in Tuscany.
This recipe is definitely a crowd pleaser; make it when you're having company or for someone special. I like to serve with roasted vegetables or a fresh tomato salad on the side. Enjoy! Buon appetito!
ITALIAN STYLE STEAK PINWHEELS (serves 6)
Ingredients
2 1&1/2 pound skirt steaks
olive oil
salt and pepper
crushed red pepper
2 lemons, zested
4 tablespoons rosemary
8 cloves garlic, chopped
2 handfuls parsely, chopped
1 tomato, chopped
handful spinach, chopped
1 cup mushrooms, chopped
2 cups Parmigiano cheese
butcher twine
Directions
Prepare outdoor grill or grill pan to medium-high heat.
Unroll flank steaks on a large work surface and lightly pound if necessary to make the meat an even thickness, about 1/2 inch thick. Drizzle meat with oil and season both sides with salt, pepper, and crushed red pepper flakes. Scatter the zest of 1 lemon on each steak.
Top the meat with rosemary and chopped garlic, and scatter a layer of parsley over the top using about 1 cup of leaves per steak.
Layer the tomato, spinach, mushrooms and Parmigiano on top of the parsley.
Carefully wrap and roll the steaks into large pinwheels. Tie the center of each steak tightly with butcher twine at the center then tie of 2 more pieces of string on either side of the center string, about 1 inch in from the edges. Cut each steak evenly, spacing your knife between the strings to form 6 pinwheels each.
Brush or spray grill with oil and grill the meat for 4 minutes on each side, or until desired doneness. I always prefer my steak on the rare side because it lends the most tenderness and flavor.
I changed it up a little to suit my tastes. Although this isn't a classic Italian dish, the flavors are distinctly Italian. Loads of garlic, fresh herbs, and Parmigiano cheese will make you think you're sitting at a bistro in Tuscany.
This recipe is definitely a crowd pleaser; make it when you're having company or for someone special. I like to serve with roasted vegetables or a fresh tomato salad on the side. Enjoy! Buon appetito!
ITALIAN STYLE STEAK PINWHEELS (serves 6)
Ingredients
2 1&1/2 pound skirt steaks
olive oil
salt and pepper
crushed red pepper
2 lemons, zested
4 tablespoons rosemary
8 cloves garlic, chopped
2 handfuls parsely, chopped
1 tomato, chopped
handful spinach, chopped
1 cup mushrooms, chopped
2 cups Parmigiano cheese
butcher twine
Directions
Prepare outdoor grill or grill pan to medium-high heat.
Unroll flank steaks on a large work surface and lightly pound if necessary to make the meat an even thickness, about 1/2 inch thick. Drizzle meat with oil and season both sides with salt, pepper, and crushed red pepper flakes. Scatter the zest of 1 lemon on each steak.
Top the meat with rosemary and chopped garlic, and scatter a layer of parsley over the top using about 1 cup of leaves per steak.
Layer the tomato, spinach, mushrooms and Parmigiano on top of the parsley.
Carefully wrap and roll the steaks into large pinwheels. Tie the center of each steak tightly with butcher twine at the center then tie of 2 more pieces of string on either side of the center string, about 1 inch in from the edges. Cut each steak evenly, spacing your knife between the strings to form 6 pinwheels each.
Brush or spray grill with oil and grill the meat for 4 minutes on each side, or until desired doneness. I always prefer my steak on the rare side because it lends the most tenderness and flavor.
Make the most of your weeknight and grill up this delicious dinner tonight! Thank you for reading, and please come back soon! Happy cooking!
xoxo
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