Friday, September 23, 2011

recipe of the week: beef flank steak wheels

i've been wanting to try this recipe for awhile now, so this week i put it on our menu.
i'll be up-front in that i did a few things wrong, but if i tell you about it, hopefully you won't make the same mistakes!

beef flank steak wheels
1 large flank steak
salt and freshly ground black pepper
6 ounces shredded asiago cheese
8 ounces fresh spinach, stems removed (i used 4...)
6 ounces gorgonzola cheese, crumbled
4 scallions, left whole
8-10 wooden skewers

preheat grill or grill pan
then look in bewilderment at the steak you are supposed to "butterfly"

figure it out, slowly but surely
(start with the meat grain running up and down in front of you.  with your knife, begin cutting the meat in half.  essentially, you want a thinner, larger flank steak.  continue cutting in half until you reach about 1 inch from completely cutting through.  lay the cut flank steak open and even out the middle so there is not a thicker piece in the center.) 
salt and pepper the meat.  this may or may not be a step i forgot, since i was so excited about figuring out "butterflying" adding salt and pepper while it's on the grill is an option.  not a great one, but it works.
 sprinkle asiago cheese
 layer the spinach leaves on top
 and the gorgonzola on top of that
 and top with the scallions
 roll it up and skewer it!
 this is where i made my main mistake.  basically, you want to put several skewers in so that your 'pinwheels' are pretty thin.  i spaced them out WAY too much and ended up with 5 cuts of meat when i should have probably had 10.
but at any rate, cut between the skewers so that you have pinwheels
 place on the grill, and cook until the meat reaches your desired level of "done"
 serve them up!
they were very good despite my "oops", and i'll definitely be playing around with this recipe again!


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