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Steak Pinwheels Stuffed With Spinach and Bacon

At a Glance

Prep
30 minutes
Cook
24 minutes
Total
40 min
Servings
8.00 serving(s)

Categories

  • Main

Cuisine

  • American

Cooking Method

  • Grill

Difficulty

  • Easy

Dietary

  • protein

Servings & Nutrition

Original recipe serves 8. Current scale: 1x.

Calories 120 per serving 960 for selected servings
Fat 8.3g per serving 66g for selected servings
Sugar 0.8g per serving 6g for selected servings
Protein 7.9g per serving 63g for selected servings
Carbohydrates 3.5g per serving 28g for selected servings

Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.

This recipe for Steak Pinwheels Stuffed With Spinach and Bacon brings together 8 slices bacon, 1 1/2 lbs beef flank steak or 1 1/2 lbs beef top round steak, 1/2 teaspoon lemon-pepper seasoning in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 8 servings.

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Ingredients

  • 8 slices bacon
  • 1 1/2 lbs beef flank steak or 1 1/2 lbs beef top round steak
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 2 tablespoons fine dry breadcrumbs
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 dash salt

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Instructions

  1. In a large skillet cook bacon just until done but not crisp.

  2. Drain on paper towels.

  3. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.

  4. Repeat on second side.

  5. Place steak between 2 pieces of plastic wrap.

  6. Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle; remove plastic wrap Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top.

  7. Arrange the bacon lengthwise on the steak.

  8. In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt.

  9. Spread the spinach mixture over the bacon.

  10. Roll up meat from a short side.

  11. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end.

  12. Cut between toothpicks into eight 1-inch slices.

  13. Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed.

  14. Makes 4 servings.

  15. To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers.

  16. Remove wooden toothpicks.

  17. Place pinwheels on the rack of an uncovered grill.

  18. Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.

  19. Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan.

  20. Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once.

  21. Remove toothpicks.

  22. To Freeze Two: Place two pinwheels into each of 2 individual freezer containers.

  23. Seal, label, and freeze for up to 3 months.

  24. To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator.

  25. Cook according to the directions above.

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