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Amerikaanse BBQ, Rundvlees
Flank Steak Pinwheels
10
mei
mei
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Flank Steak Pinwheels
Ingredients
Scale
- 1 flank steak
- Salt and pepper to taste
- Skewers or butchers twine
- Asparagus & Provolone Variation:
- Fresh Asparagus, 8 to 10 stalks
- Provolone Cheese, approximately 6 to 8 slices
- Sun-Dried Tomato & Basil Variation:
- 6 ounces shredded mozzarella cheese
- 6 to 8 sun dried tomato halves
- 6 to 8 fresh basil leaves
Instructions
- For Asparagus Provolone:
- Place flank steak flat and shingle provolone cheese to cover flank steak. Arrange fresh asparagus on top of cheese, alternating stalks and tips.
- For Sun-Dried Tomato & Basil:
- Place flank steak flat and top with shredded mozzarella cheese. Arrange basil leaves and sun-dried tomatoes on top of cheese.
- Roll up flank steak, guiding stuffing back into flank during rolling process. Press skewers through the center of the roll, approximately 3 inches apart, starting with the end of the roll. If using butchers twine, tie butchers twine around pinwheel every 3 inches, starting with the end.
- Cut between each skewer (or butcher tie) to create a pinwheel; each pinwheel should be no thicker than 2 inches. Season each pinwheel with salt and pepper. Pre-heat oven to 350°F. Grease baking sheet with olive oil or non-stick cooking spray. Place Pinwheels on baking sheet and bake for 15 to 20 minutes.
