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Flank Steak Pinwheels
This is a mouth watering beef or bison dish. While there is a bit of work involved in preparing the piece of meat, you will find that the effort was worth the end result.
This is one of my favorite recipes to serve guests. It pairs nicely with a green salad, roasted vegetable dish or mashed potatoes and a bold glass of red wine.
If you have a pork loin in your freezer, this recipe is easily adaptable without changing the recipe.
Should you decide to use chicken breasts, consider baking them at 350F for approximately 40 minutes.
If I have leftover flank steak pinwheels, I love to chop them up finely and add them to an omelette for breakfast or brunch.
1-2lb. Beef Flank Steak
1//2 Cup Chopped Red Pepper
16 oz. Feta Cheese
1 Large Yellow or White Onion Diced
8 Clove Garlic Minced
1 Cup Crimini Mushrooms Sliced
2 Cups Fresh Spinach
2 Tbs. Olive Oil
2 Tbs. Butter
2 Tsp. Sea Salt
Pepper to Taste
Place beef flank on cutting board and pound to 1/8" thickness. Set aside
Saute onions and mushrooms (separately as the mushrooms contain more water)
Sprinkle meat with salt, evenly distribute all ingredients over meat and roll tightly tying 6-8 sections and cutting respectively. (Each round should have its own tie)
Add olive oil and butter to your skillet and cook on each side for 4-6 minutes depending upon your desired tenderness and wellness.
Grass fed beef or bison only needs to sear on each side for 2 minutes. The reason, it carries less bacteria and therefore can be eaten safely in a rare to raw state.
This also works well with a pork loin.