GRILLED SPINACH PARMESAN PINWHEEL STEAKS
Hi there! So, I rarely, in fact never do I watch daytime television. But the other day “The Chew” happened to be playing at the salon while I was getting my nails done. They were cooking up what looked like something my carnivore husband would really like: Grilled Pinwheel Steaks. So, I thought I’d try making my own version of the dish, changing it up a bit. In fact I’m on a roll here, first making Kale and Cheese Stuffed Chicken Rolls and now I’m cooking up Grilled Spinach Parmesan Pinwheel Steaks. Wow, that was a mouthful! A delicious one though.
To make these delicious Grilled Spinach Parmesan Pinwheel Steaks you’ll need the following ingredients:
- 2 Large Flank Steaks, About 2 Pounds Each, Pounded to an Even Thickness
- Extra Virgin Olive Oil
- Kosher Salt & Coarse Ground Black Pepper
- Zest of 1 Large Lemon, Plus the Reserved Lemon
- 2 Tablespoons Fresh Rosemary Leaves, Minced
- 8 Large Cloves of Garlic, Minced
- 1 Cup Shaved Parmigiano-Reggiano Cheese
- 3 Cups Baby Spinach, Loosely Packed
- Butcher’s Twine
Lay the flank steaks out on a large workspace. Drizzle both sides of the meat liberally with extra virgin olive oil. Sprinkle both sides with kosher salt and coarse black pepper. Then sprinkle on the minced rosemary and garlic, this time just on one side.
Using a microplane, zest the lemon…
and sprinkle the zest evenly over the steaks. Halve the lemon for grilling later and set aside.
Using a vegetable peeler, slice the Parmigiano-Reggiano into long, wide strips.
Layer the cheese strips across the tops of each steak.
Then top the cheese with the washed baby spinach.
Starting from the narrow end of the steaks, carefully roll the meat into a tight pinwheel. With the flap side down, tie the steaks up with the butcher’s twine.
You can purchase great butcher’s twine like mine by clicking here.
Get your grill nice and hot. By the way, if you’d prefer to cook them inside, do so on a medium-hot grill pan.
Now go grill up your meat along with your halved lemons. Grill the lemon cut side down until caramelized.
Grill the Spinach Parmesan Pinwheel Steaks, turning them once, for about 10 minutes on each side or until they reach your desired level of doneness. Remove from the heat and let the steaks rest for 5 minutes.
Remove the butcher’s twine, cut into 1 1/2 inch slices, then douce with the grilled lemon juice.
They’re great served with roasted potatoes alongside.
ENJOY!
Here’s the printable recipe:
- 2 Large Flank Steaks, About 2 Pounds Each, Pounded to an Even Thickness
- Extra Virgin Olive Oil
- Kosher Salt & Coarse Ground Black Pepper
- Zest of 1 Large Lemon
- 2 Tablespoons Fresh Rosemary Leaves, Minced
- 8 Large Cloves of Garlic, Minced
- 1 Cup Shaved Parmigiano-Reggiano Cheese
- 3 Cups Baby Spinach, Loosely Packed
- Butcher's Twine
- Heat grill to medium high heat.
- Lay the flank steaks out on a large workspace and drizzle both sides liberally with extra virgin olive oil, kosher salt and coarse black pepper.
- Sprinkle on the minced rosemary, garlic and lemon zest, this time just on one side.
- Layer the cheese strips across the tops of each steak.
- Top the cheese with the washed baby spinach.
- Starting from the narrow end of the steaks, carefully roll the meat into a tight pinwheel.
- With the flap side down, tie the steaks up using butcher's twine.
- Grill the lemon cut side down until caramelized.
- Grill the Pinwheel Steaks, turning them once, for about 10 minutes or until they reach your desired level of doneness.
- Remove from the heat and let the steaks rest for 5 minutes.
- Remove the butcher's twine, cut into 2 inch slices and douce with the grilled lemon juice.
- ENJOY!
So there you have it: GRILLED SPINACH PARMESAN PINWHEEL STEAKS
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