Flank or skirt steak! Skirt steak is already a thin and long cut of meat that'll make it easy to roll, but here I use flank steak which is very similar. The ticket to flank steak is to butterfly the steak and thin pound it long and apps 1/4 - 1/2" thick.
As you see in the video, you'll make quick and short slices in the steak lengthwise (the longer side) to cut it in half. So, using a sharp kitchen knife (preferably not serrated), you start on one end of the steak and make short cuts, lifting up your knife to start at the top each time. It's not like cutting bread! Lol ... Think: Short and straight down the steak.
Essentially, you make a clean cut through the steak, stopping before you cut all the way through it so it stays one piece. When you open the steak up, it now has two matching sides, resembling much like a butterfly. The steak is now half as thick and easier to roll and quicker to cook.
I recommend double knotting the twine when wrapping and leaving 1-2" between each kitchen twine piece. When slicing the individual pinwheels, you'll cut in the middle of each of the spaces.
After searing them 2-3 minutes in a hot skillet, you'll transfer the skillet to the oven at 375F to cook fro 5-10 minutes.
If using a meat thermometer, the steak will read 125F for rare and appx 160F for well done. For the steak pictured above, I cooked them for 6 minutes!
The world is your oyster here! Choose your favorites to enjoy with these steak pinwheels.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Juicy, tender steak filled with a provolone cheese, spinach, mushrooms, shallots & garlic for the ultimate date night recipe!
Servings: 4
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