I am sure you have seen these before. Some people call them pinwheels....some call them roll ups. I love to make these for something different and special to throw on the barbecue. You can really turn that same old flank steak into an amazing meal. That's what it's all about... to me anyway!! Making new dishes and beautiful creations for your family and guests to enjoy.
I made two varieties while I was at it today. The first, was spinach and fontina cheese. The second. was my homemade roasted peppers, parmesan cheese and arugula. Of course, you can find the instructions for the Roasted Peppers in my Recipe Box. You can be so creative with these. There are so many things you can roll up inside. I will add some new ideas every time I make them and share them with you. So, take my suggestions or make up your own and leave us a comment below on what you decided to use and how it tasted. I'm sure no matter what...It will be great. "Of course it's good, there's all good stuff in there!"
FLANK STEAK ROLL UPS
2 WHOLE FLANK STEAKS
FRESH SPINACH
FONTINA CHEESE
OLIVE OIL
SALT & PEPPER
OR...
ROASTED PEPPERS
ARUGULA
PARMESAN CHEESE FLAKES
OLIVE OIL
SALT & PEPPER
*****YOU WILL NEED KITCHEN STRING****
The first part to making these is to prepare the flank steaks. Sometimes, you can get away with just pounding the steak. Lay it on a piece of parchment paper, cover it with another piece of parchment paper and pound it until it is just about 1/2" in thickness. Otherwise, if it is too thick, you will need to butterfly the steak. If so, line the steak up in front of you with the grain running away from you. With a good knife, like my favorite Cutco, slice the meat in half slowly, peeling the top back as you go so you can watch and control how you are slicing it. Again, after it is sliced, cover it with a piece of parchment paper and pound it until it is 1/2" in thickness.
I made two varieties while I was at it today. The first, was spinach and fontina cheese. The second. was my homemade roasted peppers, parmesan cheese and arugula. Of course, you can find the instructions for the Roasted Peppers in my Recipe Box. You can be so creative with these. There are so many things you can roll up inside. I will add some new ideas every time I make them and share them with you. So, take my suggestions or make up your own and leave us a comment below on what you decided to use and how it tasted. I'm sure no matter what...It will be great. "Of course it's good, there's all good stuff in there!"
FLANK STEAK ROLL UPS
2 WHOLE FLANK STEAKS
FRESH SPINACH
FONTINA CHEESE
OLIVE OIL
SALT & PEPPER
OR...
ROASTED PEPPERS
ARUGULA
PARMESAN CHEESE FLAKES
OLIVE OIL
SALT & PEPPER
*****YOU WILL NEED KITCHEN STRING****
The first part to making these is to prepare the flank steaks. Sometimes, you can get away with just pounding the steak. Lay it on a piece of parchment paper, cover it with another piece of parchment paper and pound it until it is just about 1/2" in thickness. Otherwise, if it is too thick, you will need to butterfly the steak. If so, line the steak up in front of you with the grain running away from you. With a good knife, like my favorite Cutco, slice the meat in half slowly, peeling the top back as you go so you can watch and control how you are slicing it. Again, after it is sliced, cover it with a piece of parchment paper and pound it until it is 1/2" in thickness.
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Now we are ready to roll...literally!!!! This part is simple. Just layer the ingredients that you decide to use. I used a layer of fresh grated fontina cheese, then a layer of fresh spinach. I drizzled it all with olive oil and seasoned with salt & pepper,
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Last, you just roll it up slowly, tucking in the ingredients as you go.
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Finally, start on one end, with about 5 pieces of kitchen string about 6 inches long. Tie each piece and inch or so apart from one end till the other.
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So depending on how many people you are feeding....you can go ahead and roll up another one. In this one, I used my homemade roasted peppers, arugula and parmesan cheese flakes. Again, I layered them all on top of the steak and drizzled it all with olive oil and salt & pepper. Then I rolled it all up like I did the first and tied it with the kitchen string.
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Don't they look incredible!!! Now they you are ready to go to the grill.....so go heat it up!!!
So grill these babies about 8 minutes on each side.....all four!! Rotate as you are grilling until done.
Today, I made both kinds and paired it all with my delicious Cilantro Lime Shrimp. I had sooo many mouths to feed. And it was sort of a "Surf and Turf"!!! Amazing!!!
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When it is done....slice in between the strings before removing them and ENJOY!!!!
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