Meal of the week-

All right lets talk about some pinwheel steak.  Here in Boise we have a cool store called
Boise Co-op http://www.boisecoop.com.  They have a huge wine selection, great meat department and plenty of organic products not to mention a great beer selection.  In their meat department they have a few items already prepared and ready for you to take home and cook.  One dish they typically have is the Pinwheel Steak.  This is where I fell in love with it.  Since then I have seen it at other meat departments such as Fred Meyers and even Costco’s but I also think it is easy enough to fix myself.  So here is what you need.  I grabbed this off some cooking site a while ago and have modified almost every time I try it.    

1 1/2 lb. top round steak
1 (10 oz.) pkg. frozen spinach
1/4 c. Parmesan cheese
4 oz. cream cheese
4 slices bacon, cooked
2 spring onions, chopped
1 clove garlic, chopped

So spend a few moments thinning your steak and tenderizing it, your shooting for 1/4 inch thick.  You know pound the crap out of it.  Make a few medium deep slices in the meat.  I like to sprinkle meat tenderizer and run some Worchester Sauce on the meat here as well. Thaw out the Spinach and drain the water from it.  Mix together your cream cheese, spinach chopped onions, and chopped garlic and parmesan cheese.  I have also added parsley flakes in as well just for color. Spread this mixture across your steak.  Leave the edges less covered or bare.   Cook your bacon and lay it across the spread.  Roll the steak from on end to the other and use a couple toothpicks to hold the roll. Place it in a pan with a little oil in the bottom (not much) and cover with a lid.  Cook on one side for about 5 minutes and then flip and cook for another 4-5 minutes. 

It is really juicy and the taste usually burst out of it.  My wife and I served this dish once when we hosted 8 guest and it went really well since we where able to cook all of the steaks at once. 

Please read the next post for wine of the week.  I figured I would split the two.  Should be up in a couple hours.

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Published in: on December 7, 2006 at 5:21 pm  Comments (3)