FLANK STEAK PINWHEELS RECIPE | ALLRECIPES
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 Flank Steak
Total Time 9 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 16
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, CarbohydrateContent 10.1 g, CholesterolContent 46.8 mg, FatContent 20.2 g, FiberContent 1.3 g, ProteinContent 17.5 g, SaturatedFatContent 6.6 g, SodiumContent 1099.2 mg, SugarContent 2.7 g
BEEF WELLINGTONS FOR TWO RECIPE - PILLSBURY.COM
Perfectly cooked beef and a crisp crescent crust makes this the perfect way to quickly serve a favorite.
Provided by Andi Bidwell
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line small cookie sheet with parchment paper. Sprinkle pepper on both sides of steaks.
- In heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling.
- Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square. With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside.
- Place 1 steak pesto side down in center of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square.
- In small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture.
- Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145°F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10° to 15° during standing time.)
Nutrition Facts : Calories 730 , CarbohydrateContent 49 g, CholesterolContent 200 mg, FatContent 0 , FiberContent 0 g, ProteinContent 48 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 1000 mg, SugarContent 12 g, TransFatContent 0 g
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