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Flank Steak Pinwheels

The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn’t need. Instead, they’re filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Grill: 10 min.
  • Makes
    4 servings

Ingredients

  • 8 bacon strips
  • 1 beef flank steak (1-1/2 pounds)
  • 4 cups fresh baby spinach
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • CREAM CHEESE SAUCE:
  • 3 ounces cream cheese, softened
  • 1/4 cup 2% milk
  • 1 tablespoon butter
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled blue cheese

Directions

  • Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked.
  • Meanwhile, 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. Place spinach over steak to within 1 in. of edges; top with red peppers.
  • With the grain of the meat going from left to right, roll up jelly-roll style. Wrap bacon strips around beef; secure with toothpicks. Slice beef across the grain into 8 slices.
  • Grill, covered, over medium heat 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°). Discard toothpicks.
  • In a small saucepan, combine cream cheese, milk, butter and pepper. Cook and stir over low heat just until smooth (do not boil). Stir in blue cheese. Serve with pinwheels.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
2 pinwheels: 509 calories, 34g fat (17g saturated fat), 138mg cholesterol, 812mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 43g protein.

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