Flank steak pinwheels Cooking Ideas
Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125F internal (about 10-15 minutes more). When the steaks are done, pull them off and let rest for 10 minutes. After resting, add some pesto to the top of each pinwheel.
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The best way to determine if the beef pinwheels are done cooking is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the pinwheel. For medium-rare, aim for a temperature of around 135°F (57°C), while for medium doneness, aim for 145°F (63°C).
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Place pieces, cut-side up, on baking pan. In a medium bowl, combine reserved marinade and tomatoes, toss to coat. Arrange tomato mixture around pinwheels. Roast in 425°F for 25 to 35 minutes until instant read temperature inserted horizontally into center registers 165°F. Let stand 5 minutes before serving.
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Season both sides of the butterflied steak with salt, pepper, and parsley. Lay the butterflied steak flat on a cutting board. Heat a teaspoon of olive oil in a large skillet/saute pan and bring to medium heat. Add the garlic and cook, stirring, for 30-60 seconds until fragrant. Remove from heat.
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Drizzle a little olive oil over the pinwheels and season with salt and pepper to taste. Bake the pinwheels in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Let the pinwheels rest for a few minutes before slicing and serving.
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Step 3. Spray a roasting pan with nonstick cooking spray to roast unsliced pinwheel steak. Add barely enough water to cover the bottom of the pan and, if desired, a splash of red wine. This adds a small bit of moisture to help keep the rolled steak moist. Roast the rolled steak at 400 degrees F for 30 to 45 minutes or until an instant-read.
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First, top each steak with 1 tablespoon of basil pesto. Spread the pesto out in an even layer, then top that with 2-3 slices of prosciutto followed by 2-3 slices of provolone cheese. Carefully roll the skirt steaks up lengthwise to form it into a pinwheel for the Grilled Steak Pinwheels, then secure each with two soaked wooden skewers.
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Starting from one end, tightly roll up each steak, creating a pinwheel shape. Secure the roll with toothpicks to hold it together while cooking. Add olive oil to the preheated skillet and carefully place the beef pinwheels, seam side down, into the pan. Cook for about 3-4 minutes per side or until the desired level of doneness is achieved.
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Use a sharp knife to cut the steak into six pieces 1-1 1/2 inches apart. Preheat the oven to 350 degrees F. While the oven is preheating, preheat a grill pan over medium-high heat. Place the steak pinwheels in the pan and cook until browned on both sides. Finally, place the pan in the oven for eight to ten minutes.
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Place the steak pinwheels on a baking sheet or in a roasting pan. For a tender and medium-rare result, bake the pinwheels in the preheated oven for about 15-20 minutes. Adjust the cooking time if you prefer your steak more well-done. Once cooked, remove the pinwheels from the oven and let them rest for a few minutes.
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Marinate in the refrigerator for 8 hours to overnight. When ready to cook, preheat the oven to 350 degrees F (175 degrees C). Make the filling: Place crushed garlic onto a cutting board. Sprinkle salt over top and scrape with the flat side of a knife to make a paste. Remove steak from marinade and shake off excess.
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Flatten to 1/4-in. thickness. Remove plastic. In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within 1/2 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices. Transfer to an ungreased baking sheet. Sprinkle with salt and pepper.
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Preheat your grill for 5-10 minutes on high heat. Place the steak pinwheels cut side down on the hot grill and cook for 3-4 minutes on each side or until they reach an internal temperature of 125°F or to your desired doneness. Then let the steaks rest for 5 minutes before serving.
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4. With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels. 5. Add vegetable oil to a cast iron skillet over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes. 6.
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Step 6: Transfer to the Oven. After searing, transfer the pinwheels to a baking dish or sheet pan. Place them in the preheated oven and let them cook for about 15-20 minutes, or until the desired level of doneness is reached. Remember to adjust the cooking time based on the thickness of your steak slices.
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Preheat oven to 350. Heat a cast iron on medium-high heat. Pinwheels should be seared for 3 minutes on each side in a pan with 2 tbsp of olive oil added. Cook flank steaks in a skillet in the oven for 8 to 10 minutes. Remove from oven and tent with aluminum foil to cool. Remove twine and toothpicks, then enjoy!.
