Best 5 Steak Pinwheels Stuffed With Spinach And Bacon Recipes

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In this multifaceted dish, versatile steak is transformed into an exquisite delicacy. Stuffed with tantalizing spinach and smoky bacon, these steak pinwheels are a feast for the senses, tantalizing taste buds with every bite. The comprehensive guide that follows will steer you on a culinary journey towards creating this culinary masterpiece, from selecting the perfect cut of meat to mastering the art of rolling and securing the pinwheels. Get ready to embark on a flavor-filled adventure where classic ingredients and bold flavors seamlessly converge to create a dish that will leave a lasting impression.

Let's cook with our recipes!

FLANK STEAK PINWHEELS



Flank Steak Pinwheels image

The combination of the marinade, spinach, onion and feta make this a delicious and impressive flank steak recipe that is always a huge hit for guests! Easy to prepare (but it doesn't look like it is), great tasting and pretty to look at too!

Provided by Linda

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 9h20m

Yield 6

Number Of Ingredients 16

¼ cup olive oil
¼ cup soy sauce
¼ cup red wine
¼ cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
1 ½ pounds flank steak, pounded to 1/2 inch thickness
1 clove garlic, peeled
¼ teaspoon salt
¼ cup chopped onion
¼ cup fine dry bread crumbs
1 cup frozen chopped spinach, thawed and squeezed dry
½ cup crumbled feta cheese

Steps:

  • In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.
  • Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
  • Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 10.1 g, Cholesterol 46.8 mg, Fat 20.2 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 1099.2 mg, Sugar 2.7 g

SPINACH FLANK STEAK PINWHEELS



Spinach Flank Steak Pinwheels image

I wow family and friends with this impressive-looking dish that's as easy to make as it is delicious. Even those who don't like spinach seem to like this dish! -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 beef flank steak (1-1/2 pounds)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/4 cup sour cream
Dash each salt and pepper

Steps:

  • Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. 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. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 320 calories, Fat 16g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 271mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.

STEAK PINWHEELS STUFFED WITH SPINACH AND BACON



Steak Pinwheels Stuffed With Spinach and Bacon image

Make and share this Steak Pinwheels Stuffed With Spinach and Bacon recipe from Food.com.

Provided by AZPARZYCH

Categories     Very Low Carbs

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

8 slices bacon
1 1/2 lbs beef flank steak or 1 1/2 lbs beef top round steak
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 tablespoons fine dry breadcrumbs
1/2 teaspoon dried thyme, crushed
1/4 teaspoon lemon-pepper seasoning
1 dash salt

Steps:

  • In a large skillet cook bacon just until done but not crisp.
  • Drain on paper towels.
  • Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.
  • Repeat on second side.
  • Place steak between 2 pieces of plastic wrap.
  • Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle; remove plastic wrap Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top.
  • Arrange the bacon lengthwise on the steak.
  • In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt.
  • Spread the spinach mixture over the bacon.
  • Roll up meat from a short side.
  • Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end.
  • Cut between toothpicks into eight 1-inch slices.
  • Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed.
  • Makes 4 servings.
  • To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers.
  • Remove wooden toothpicks.
  • Place pinwheels on the rack of an uncovered grill.
  • Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.
  • Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan.
  • Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once.
  • Remove toothpicks.
  • To Freeze Two: Place two pinwheels into each of 2 individual freezer containers.
  • Seal, label, and freeze for up to 3 months.
  • To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator.
  • Cook according to the directions above.

SPINACH STEAK PINWHEELS



Spinach Steak Pinwheels image

Bacon and spinach bring plenty of flavor to these sirloin steak spirals. It's an easy dish to make and perfect for backyard grilling. I always get lots of compliments.-Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 pounds beef top sirloin steak
8 bacon strips, cooked
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Lightly score steak by making shallow diagonal cuts into top of steak at 1-in. intervals; repeat cuts in opposite direction. Cover steak with plastic wrap; pound with a meat mallet to 1/2-in. thickness. Remove plastic., Place bacon widthwise at center of steak. In a bowl, mix remaining ingredients; spoon over bacon. Starting at a short side, roll up steak jelly-roll style; secure with toothpicks. Cut into 6 slices., Place on an oiled grill rack. Grill pinwheels, covered, over medium heat until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes on each side. Discard toothpicks before serving.

Nutrition Facts : Calories 227 calories, Fat 10g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 536mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

SPINACH, MUSHROOM & BACON STUFFED FLANK STEAK



Spinach, Mushroom & Bacon Stuffed Flank Steak image

This is an altered version of a flank steak recipe from the Betty Crocker Cook book. I serve mine with my red potato recipe, (Seasoned Baked Red Potatoes) and Hollandaise Sauce.

Provided by STK FD WIFE

Categories     One Dish Meal

Time 43m

Yield 4 serving(s)

Number Of Ingredients 7

1 (1 lb) package bacon, cooked until done, but not crisp
1 1/2-2 lbs flank steaks
1 (10 ounce) package frozen spinach, thawed and drained
1/2 cup thinly sliced mushroom
1/2 cup parmesan cheese
salt
pepper

Steps:

  • Lightly score steak with a knife in a diamond pattern.
  • Make sure that you do not cut through the meat.
  • With a meat mallet, pound steak into a rectangle, as large as possible.
  • Sprinkle with salt and pepper.
  • Arrange bacon lengthwise on steak.
  • Spread spinach over bacon.
  • Top spinach with mushrooms and parmesan cheese.
  • Roll up steak from short side.
  • This will give you a long stuffed flank steak.
  • Secure with toothpicks in 1-inch sections, starting 1/2 inch from one side.
  • Cut between picks into 8 or more slices.
  • Place steaks on a broiler pan.
  • Broil 3 inches from the heat for 6 to 8 minutes.
  • Turn.
  • Broil other side, until medium doneness.
  • Serve with Hollandaise Sauce or Bearnaise Sauce (I buy the envelope kind from the grocery store.).

Nutrition Facts : Calories 880.5, Fat 69.4, SaturatedFat 25.3, Cholesterol 157.9, Sodium 1286.7, Carbohydrate 4.9, Fiber 2.5, Sugar 0.9, Protein 57.4

Tips:

  • Select high-quality flank steak: Look for a flank steak that is evenly thick and has good marbling. This will ensure that the steak cooks evenly and remains tender.
  • Slice the steak against the grain: This will help to tenderize the meat and make it easier to chew.
  • Pound the steak: Pounding the steak will help to further tenderize it and make it more receptive to the marinade.
  • Use a flavorful marinade: The marinade will help to infuse the steak with flavor and keep it moist during cooking.
  • Don't overcook the steak: Flank steak is a thin cut of meat, so it cooks quickly. Overcooking will make it tough and chewy.
  • Let the steak rest before slicing: Letting the steak rest before slicing will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Conclusion:

Steak pinwheels stuffed with spinach and bacon are a delicious and versatile dish that can be served as an appetizer, main course, or even a party snack. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create your own unique flavor combinations that will impress your family and friends. So next time you're looking for a quick and easy meal, give steak pinwheels a try. You won't be disappointed!

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