Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Steak and Spinach Pinwheels
Serves 4
- 8 slices bacon
- 1 1- to 1-1/2-pound beef flank steak OR beef top round steak
- 1 10-ounce package frozen chopped spinach, thawed and well drained
- 1/4 cup grated Parmesan cheese
- pepper
- salt
In a large skillet cook bacon till just done but not crisp. Drain on paper towels. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. With a meat mallet, pound steak into a 12x8-inch rectangle, working from center to edges. Sprinkle with salt and pepper. Arrange bacon lengthwise on steak.
Spread spinach over bacon. Sprinkle with Parmesan cheese. Roll up from a short side. Secure with wooden picks at 1-inch intervals, starting 1/2 inch from one end. Cut between picks into eight 1-inch slices.
Place, cut side down, on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn; broil for 6 to 8 minutes more for medium doneness. Remove picks.
NOTE: May also be grilled on the barbeque for approximately 15 minutes (approx. 7 to 8 minutes each side). Use metal skewers to ease in turning, using 2 skewers per pinwheel for balance.
