Culinary Creations by Design has spiced up the popular pinwheel appetizer. Watch the video in the player above as Brooke Kohnen of Culinary Creations by Design demonstrates how to make Flank Steak Pinwheels.
Flank Steak Pinwheels
1.5-2 lb flank steak, trimmed of all visible fat
¼ C soy sauce
¼ C liquid from hydrated mushrooms
¼ C extra virgin olive oil
¼ C dry red wine
1 T honey
½ t. crushed red pepper
¼ t. dried thyme
a few turns of fresh cracked pepper
3 cloves grated garlic
2 t. kosher salt
1 t. extra virgin olive oil
1-2 t. freshly chopped rosemary
6 strips of cooked bacon
1 oz. dried porcini mushrooms (rehydrated with 1 C. hot water), sautéed in bacon drippings or butter
1 C chopped spinach
¼ C sliced, roasted red pepper
Gruyere cheese, sliced or grated to taste
Optional: medium sized shrimp (8-10 pieces), raw, shelled, deveined
Pound steak to ½ inch thickness, or butterfly across the grain. Marinade for 1-2 hours, remove and dry with paper towel. Rub all sides with garlic/rosemary rub and lay flat. Top with filling ingredients making
sure to keep 1-2 inches of edges free of filling. Roll up jellyroll style and secure with skewers every 1-2 inches. Slice between skewers and push them completely through the pinwheel. Grill or broil until internal temp reaches 140. Let rest for 5-10 minutes before serving.
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