Steak pinwheels. 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.
Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Cover each steak with a thin layer of filling and top with roasted red peppers. With the grain of the meat going from left to right, roll up jelly-roll style. You can have Steak pinwheels using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Steak pinwheels
- Prepare of sirloin tip steak.
- It's of freshly shredded Parmesan cheese.
- It's of diced fresh cilantro.
- It's of onion powder.
- Prepare of Worcester sauce.
- It's of Italian seasoning.
- It's of meat tenderizer.
- It's of olive oil.
- It's of beef broth.
Slice beef across the grain into eight slices. Transfer to an ungreased baking sheet. Trim any excess fat or uneven edges. Sprinkle steaks on both sides with salt, pepper and garlic powder.
Steak pinwheels instructions
- Sprinkle meat tenderizer on one side of the steak and pound it out with a tenderizer hammer. Flip and repeat on the other side..
- Grate cheese. Chop cilantro. Mix together in a bowl add onion powder, Worcester sauce, seasoning and 2 tbs of olive oil..
- Spread the mixture overtop the steak. Roll the steak like a pinwheel and secure edges with toothpicks..
- Brown outside of steak in the remaining olive oil for coloring. 4 min on each side..
- Pour beef broth into the instant pot and use a stand to keep meat out of the broth put the steak on the stand and set the instant pot to meat/stew for 35 min. (if you want to add vegetables such as green beans and potatoes they can cook in the broth while the instant pot is cooking just throw them in.).
Take one steak and lay it out on a cutting board. Sprinkle with an even layer of Parmesan cheese. It may have something to do with the fact that I never remember to bring my bags to the grocery store, and bags cost ten cents. This recipe uses a less expensive but flavorful cut of beef to form single-serving pinwheels stuffed with Parmesan and parsley, and a boost of flavor from garlic, rosemary and lemon. A skirt steak is ideal to use because it is already thin and long enough to roll like a jellyroll.
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