The trick is to smoke the meat and not make the meat smoke
FLANK STEAK PINWHEEL
Date: May 27, 2011 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Flank Steak Pinwheel
One of the things that attracted me to this recipe was the sauce: cream cheese, milk, crumbled blue cheese & pepper
The cream cheese sauce ingredients are in the pan which is on low heat. The sauce is gently heated & not boilded
The sauce is heated until it is smooth.
The steak has been butterflied & the 4 sides squared. It is seasoned with salt & pepper.
The flank steak is topped first with baby spinach
The baby spinach is topped with roasted red peppers.
The roast has been rolled & has been wrapped with 8 bacon slices. The roast is sliced between the bacon slices.
The roast has be sliced into 8 1” thick slices. The bacon and roast is pinned to hold it together while grilling
The 8 slices of flank steak are direct grilled using medium heat.
The flank steak is done after being direct grilled using medium heat for 7 minutes per side.
Time to eat. The pinwheel roast is served with the cream cheese sauce & some egg noodles
The flank steak & cream cheese sauce. The cream cheese sauce went very well with the beef, somewhat to my surprise
Two slices of flank steak, the cream cheese sauce & egg noodles. The noodles were a great side & the sauce a surprise hit.
Doing this pinwheel roast by direct grilling made it much more tasty than the normal indirect grilled versions.
The roast was between medium rare & medium. It was a little tough, but not too tough so next time I will try a marinade.
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The moment I saw this recipe for a pinwheel roast I was intrigued because it took the normal cooking method & turned it on its edge. Instead of indirect grilling the entire roast, the roast is sliced before cooking and direct grilled cut side down. This gives the roast a great grilled flavor it doesn’t get when doing it indirect. The roast was stuffed with baby spinach & roasted red peppers. It took 7 minutes per side on over medium direct heat to achieve somewhere between medium & medium rare. The other thing that interested me in this recipe was a cream cheese sauce that was 4 simple ingredients and was said to go great with beef. I was surprised just how well it did go with the beef. This proved to be a great way to cook a pinwheel roast. The flank steak was a bit tough, next time I will have to find a good marinade to complement this great dish.