Grilled Stuffed Flank Steak Rolls

Stuffed beef pinwheels can be grilled or pan-fried, and make a showy, delicious entrée!



Becky Low shares how to make this delicious meal at home!
Grilled Stuffed Flank Steak Rolls
¼ -½ pound chopped bacon
1 tablespoon butter
1 medium onion, chopped
2 cups sliced and coarsely chopped mushrooms
4-5 cloves garlic, minced
1-2 teaspoons salt, to taste
Fresh ground black pepper to taste
2 pound flank steak
4 ounces fresh baby spinach leaves
6 ounces sliced Provolone cheese (6-8 slices)

Scramble fry bacon until cooked; drain excess fat. Add butter, chopped onion, mushrooms and garlic; saute until moisture has evaporated, and onions begin to caramelize (about 15-20 minutes over medium heat). Add 1-teaspoon salt and pepper to taste.



While onions are cooking prepare meat. Place flank steak on a cutting board. Trim off ends making a clean cut rectangle (use scraps for another dish). Butterfly the steak by placing hand firmly on top of the meat; starting at one end, following the grain of the meat, slowly cut steak horizontally through the middle creating a butterfly or book when opened. Be careful to leave one long edge uncut. Open the steak up and flatten on cutting board. Set aside.



Place opened steak with grain of meat running from right to left. Salt and pepper to taste. Spread steak with cooked mushrooms and onions to within 1-inch sides and end. Arrange with fresh spinach leaves and top with slices of Provolone cheese. Press cheese down firmly. Starting on one side, firmly roll steak into a roll or log (grain of meat running the length of the roll). Secure roll using toothpicks or kitchen twine tied approximately 1 ½-inches apart.



Roasting whole: Pre-heat oven to 350 degrees. Heat oven proof skillet with 1-tablespoon oil on high. Sear steak roll on all sides. Place in oven and roast 40-60 minutes for medium, longer for well done. Use an instant read thermometer to assure safe internal temperature is reached (145 for medium rare). Remove from oven, cover and allow to stand 5 minutes before slicing into pinwheels; remove toothpicks to serve.



Roasting Slices: Pre-heat oven to 350 degrees. Heat oven proof skillet with 1-tablespoon oil on high. Cut steak into slices (between toothpicks or ties). Sear one side of slice, turn and sear opposite side (about 1-2 minutes on each side). Place skillet in oven and roast slices 15-25 minutes for medium rare (145 degrees), or longer for well done. Use an instant read thermometer to assure safe internal temperature is reached. Remove from oven, cover and allow to stand 5 minutes before serving. Remove toothpicks to serve.



Grilled Rolls. I prefer kitchen twine for this method. Place skewers through the rolled steak right next to each twine. Cut roll into slices between skewers (skewers help hold the rolls shape during grilling). Place slices on hot grill (recipe tested on a gas grill). Sear well before turning, about 3-4 minutes (this will help create a crust to help hold in melting cheese). Turn and sear opposite side. Turn off half the heat and place sliced over indirect heat; continue to grill over medium heat to desired doneness. Remove from heat, cover and allow to stand 5 minutes before serving. (tip – to prevent cheese from dripping through grill, place slices on a pan or piece of foil).



Notes:


Fancy looking spirals with great flavor! One, 2-lb flank steak, will serve approximately 6-8



Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org