How to make Beef Flank Steak Florentine Pinwheels with Spinach and Mozzarella

Beef Flank Steak Pinwheels

Beef Flank Steaks Rolled with Spinach and Mozzarella

I start with 2 small to medium sized flank steaks about 1 1/4 to 1 1/2 lbs each trimmed of most visible fat. Either ask your butcher to put them through the tenderette machine, or pound them out yourself until they are about 1/3 of an inch. I then take the two steaks and overlap the edges, use a kitchen mallet to pound the overlapping edges into one another to make one large flattend piece that can be easily rolled. Place a nice layer of fresh spinach or baby spinach leaves on top of the flank steaks, spread out evenly. Layer thin slices of mozzarella cheese over the spinach. Using both hands try to tightly roll the combination into a log. Secure by tying with kitchen twine at 2 inch intervals. Slice in between the ties, giving you 1.5 to 2 inch thick pinwheels. Season lightly with salt and pepper. Pan sear in a cast iron  or  oven safe skillet with a little olive oil and garlic about 2 minutes per side. Remove from burner and place into a preheated 350 degree F. oven for approx. 20 minutes.

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