This is another meal that my mom made for us growing up. Did it look like the picture above? Of course not! As a kid, everything was put on the dining room table and we served ourselves. So usually there was a pile of asparagus, a pinwheel or two, and sauce EVERYWHERE!!! I’d like to think I’m more refined since those days, but I would only be kidding myself.
The good news is you can make this dinner and it can look just as good!
Once you’ve secured your roll with toothpicks, I cut 1″ thick slices with a serrated knife. I usually re-secure the meat at this point and add another toothpick or so before I throw these on the grill. To achieve a medium rare done steak I cook about 4-5 minutes on each side. Depending on your liking you might want to adjust that time. And that’s it!
This meal would be perfect for a nice romantic dinner but is easy enough you could throw together after work. It’s delicious, plus you have two vegetables, which definitely justifies an extra pinwheel… or two.
- 1½ pound beef flank steak
- 6-7 bacon slices, cooked but still pliable
- 1 package (10 ounces) frozen chopped spinach, thawed and squeeze dried
- ¼ cup grated Parmesan cheese
- Cover meat with plastic wrap and flatten to ¼ inch thickness. Remove plastic wrap,
- Lay flank steak on work space and spread spinach over steak to within ½ inch of the edges.
- Top spinach with pre-cooked bacon. The bacon should be cooked, but still pliable. It will continue cooking on the grill.
- Sprinkle cheese on top of bacon and from left to right, roll up jelly-roll style.
- Secure with toothpicks and slice beef into 1" thick slices.
- Grill pinwheels until desired doneness is reached. Medium rare takes about 4-5 minutes per side ( a thermometer should read 145 degrees, for medium 160 degrees, and well-done 170 degrees.)
- Allow meat to rest 5 minutes before serving.