Aug 20 2012
1 flank steak $7.85
1 jar sliced roasted red peppers, drained $3.47
1 1/2 cups blue cheese $4.88
3 cups baby spinach, plus 1 for garnish $4.44
3 tablespoons olive oil $0.09
Black pepper $0.01
Total Cost $20.75
Cost per Serving $5.19
1.) Preheat the oven to 400 degrees Fahrenheit.
2.) Lay the flank steak out flat between two sheets of parchment paper. With a rolling pin, gently pound the steak until it’s about 1/4″ thick. It will take about 20 minutes, but make sure you do not tear the steak, just pound it to an even thinness.
3.) Once the steak has been pounded to the desired thinness, spread 3 cups of baby spinach over the entire surface of the steak. Then top with blue cheese, and then red peppers. Then, start rolling the steak. Begin with the long edge and roll it as tightly in on itself as you can, tucking the edge underneath itself and then continuing to roll. Roll the entire steak this way, tucking and rolling as tightly as you can along the way. This will help the pinwheel keep its shape as it cooks.
4.) Once the entire steak has been rolled, make sure that the seam is on the bottom, flipping if needed. Then very carefully, slice the steak into pinwheels that are 1″ thick. As you slice each one, place it on a baking sheet, cut-side up, and then continue slicing the next one.
5.) After all the steak has been sliced and placed on the baking tray, drizzle the surface with olive oil and sprinkle lightly with salt and pepper. Place in the oven and bake for 10 minutes. Then, turn pinwheels carefully onto their other side and bake for another 10 minutes.
6.) When pinwheels are finished cooking, remove from oven and allow to rest for 5 minutes.
7.) Serve on a bed of spinach, and enjoy!