Posted by Stephanie Palmer (158.252.209.211) on July 30, 2002 at 00:02:18:
Easy Italian Stuffed Flank Steak Pinwheels
This recipe servers about 6 people. The prep time is about 10 - 20 minutes. The cooking time varies - the key is the meat thermometer as
explained below. This recipe is very easy (Alek knows how to make this by heart.).
(I am horrible with measurements - I do everything on the fly - however, chances are good you will interpret this recipe with ease.)
Ingredients:
Fresh cut of flank steak.
Extra Virgin Olive Oil
Balsamic Vinegar
Crushed Garlic
½ Finely Chopped Onion (yellow or purple)
Salt
Pepper
Dijon Mustard
Bread crumbs finely crushed (preferably homemade)
Parmesan cheese
Romano cheese
Fresh finely chopped Italian parsley
Fresh finely chopped mixed medley of sweet cheery tomatoes
Directions:
Preheat oven to 500 degrees Fahrenheit.
Rub the steak with the following ingredients to cover steak: Extra Virgin Olive Oil, Balsamic Vinegar, Crushed Garlic, Salt, Pepper, and Dijon Mustard.
Set aside and marinate for ten to fifteen minutes.
While the steak is marinating, in a bowl mix finely crushed bread crumbs, Parmesan cheese, Romano cheese, fresh finely chopped Italian parsley, fresh
finely chopped mixed medley of sweet cherry tomatoes, salt, pepper, extra virgin olive oil, basalmic vinegar. After mixing, this stuffing will look a little
courser than tabouli and will have a bit more moisture. (I love to add other fresh herbs as well such as thyme, basil and rosemary - all depends on
what is in the kitchen - remember this recipe is suppose to be easy and altered any which way the chef wants.)
Spread olive oil on the bottom of a large, glass baking/casserole dish. On a large cutting board lay down the flank steak, spread the stuffing mixture
over the entire steak. Roll the steak up without pushing the mixture out and hold with evenly placed perpendicular skewers - about six. Then cut
between skewers to make ¾ - 1 ½ inch thick pinwheels. Lay the stuffed, skewered pinwheels on the glass baking dish. Place the dish in the 500
degree Fahrenheit oven for about 10 minutes degrees (I think it is about 10 minutes - I usually judge by the smell) then lower the temperature to 300.
This locks in the flavor. I check them about every 5 minutes until the temperature of one of the pinwheels reaches 135 degrees or 140. If you like
them rare you will pull them out at 135 degrees, as they will continue to cook in the glass dish somewhat until served. I usually let them rest for at
least 5 minutes before placing on the plate. The leftovers are usually better than the day they are served as the flavors seem to set in entirely.
I usually serve this with a Caesar Salad and a fabulously thick Italian bread, and a very bold Zinfandel. I love this meal as it is fast, healthy, easy with
company, kids love it and it looks like you spent hours preparing for your guests. I usually follow up with a light dessert of a berry mixture in light
homemade whipped cream. (1 cup whipped cream, ½ teaspoon vanilla extract, and 2 tablespoons sugar - if desired a touch of Kahlua. Beat until
whipped.)
From our kitchen (aka our hearts) to yours,
Stephanie and Alek Palmer