Stuffed pinwheel steaks are an unusual and attractive menu item. They are easy to make, and even easier to cook. Flank and skirt steaks tend to be tough, so tenderizing the meat by pounding it, marinating it, using a sprinkle-on meat tenderizer or running a multi-blade tenderizer over it is a good idea. Cooking pinwheel steaks can be done in several ways, so don’t be afraid to try different ones to see which results you like best. Making pinwheel steaks is not difficult and stuffing them is something that children can help with.
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Set your tenderized flank or skirt steak on a clean cutting board and spread your pinwheel filling evenly over it. Pinwheel filling can contain anything you like, from cheeses and herbs to bread-based stuffing, or even cooked seafood like crabmeat.
Roll the tenderized steak around the filling, and secure the roll with several toothpicks. Roll the steak so that when you slice it, you’ll be slicing across the grain.
Spray a roasting pan with nonstick cooking spray to roast unsliced pinwheel steak. Add barely enough water to cover the bottom of the pan and, if desired, a splash of red wine. This adds a small bit of moisture to help keep the rolled steak moist. Roast the rolled steak at 400 degrees F for 30 to 45 minutes or until an instant-read thermometer inserted into the center reads at least 145 degrees F for a medium-rare steak, 160 F for medium or 170 F for well done.
Let a rolled, whole roast rest for 10 minutes before slicing. This allows the internal temperature to rise a few degrees and also lets the muscle fiber relax, ensuring a more tender result. Remove the toothpicks after slicing the rolled roast.
Slice uncooked rolled pinwheel steaks and pan-fry, grill or broil them on medium high heat for 10 minutes. Flip them carefully with a spatula and cook them on the other side for another seven to 10 minutes or until they have reached an internal temperature of between 145 F and 170 F.