Tuesday, July 15, 2008

What's Cookin?: Stuffed Flank Steak Pinwheels

Stuffed Flank Steak Pinwheels

2/3 c. sun dried tomatoes (not packed in oil, try finding the dried ones)
2 c. boiling water
1 lb. flank steak, trimmed of fat
1 clove garlic, minced
3 oz. herbed cheese spread (ie: Boursin)
1 c. baby spinach leaves
2 Tbsp. olive oil
salt and freshly ground pepper
15 or so button mushrooms, sliced
1/4 c. Cabernet Sauvignon wine
kitchen twine

Place the sun-dried tomatoes in a small bowl and pour 2 c. boiling water over them. Let them stand for about 10 minutes or until soft. Drain and chop. Meanwhile, place steak between 2 large pieces of plastic wrap and pound each side of the steak with the pointed side of a meat mallet until the steak is an even 1/4 inch thickness. Salt and pepper the steak well.

Align steak so that the grain is running horizontally. Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3 inch wide strip down the middle of the steak. Top with sun dried tomatoes and spinach. Stating at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Secure with pieces of string.

Carefully rub a bit more salt and pepper all over the outside of the roll. Turn the roll so the overlapping edge is on top. Use at least 4 pieces of kitchen twine and secure steak roll in four places. Slice between the twine to make 4 pinwheels. Trim the edges if needed to keep them uniform.

Drizzle some olive oil into your skillet and cook the steak pinwheels on medium-high heat for 5-7 minutes per side for medium rare. Use a spatula when turning the steak to prevent too much filling from falling out. After you flip the steak, add mushrooms to the pan and let them cook. Remove the steak from the pan once done and let rest for at least 5 minutes before serving. Remove twine before serving.

Continue to cook the mushrooms in the beef drippings. Saute for about 3-4 minutes and at the end, pour in the wine and let it reduce about a minute or two. Serve the steaks with the mushrooms.