Sunday, June 28, 2009

Flank Steak Pinwheels and Roasted Vegetables

If you want to impress guests this is the way to go. It is relatively fast and easy, it looks great. These two dishes are a great complement for each other.

Flank Steak Pinwheels

1 Large flank steak, butterflied along the grain*
Salt and freshly ground black pepper
7 ounces Asiago, Shredded
8 ounces baby spinach leaves, washed patted dry, stems removed
5 ounces Gorgonzola. crumbled
1 bunch green onions, slice on the diagonal
8 to 10 wooden skewers, soaked in water


Preheat grill or grill pan to high

Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly, insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Sprinkle on any steak seasoning. We used Montreal Steak, Grill Mates. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Cover plate in olive oil and lay pinwheels in it make sure to get both sides. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness. You will have lots of flames which gives it a yummy charbroiled taste, but you do lose some of the cheese inside. You can cook it on an indoor grilling pan as well or make a pocked out of tin foil and cook it on the out door grill if you don't want to lose some of the inside.

*Note: We did not butterfly flank steak. Your butcher could butterfly it for you but, we had the butcher put it through the tenderizer which did not make it as thin as butterflying it but it still worked.

Roasted Vegetables

Olive Oil Freshly ground pepper
Kosher salt

Any assortment of vegetables including:
Zucchini, sliced diagonally 1/2 in. thick Asparagus, tough ends removed
Red onions, sliced 1/2in. thick Carrots, sliced diagonally
Whole fresh mushrooms Red baby potatoes.

Toss each vegetable with olive oil, slat and pepper. Place on cookie sheet. Roast in a preheated 400 oven for 20 to 40 minutes on the inside, crisp on the outside. Arrange the vegetables in groups on a large platter. Serve hot or at room temperature.

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