Caramelized Beef Pinwheels
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
For the Pinwheels:
- 2 lbs flank or skirt steak (butterflied, ask your butcher if you need help)
- 2 Tablespoons Casa M Spice Co® Cattle Drive®
- 2 teaspoons Casa M Spice Co® Uncontrolled Chain Reaction
- 5 Tablespoons olive oil, divided (3 Tablespoons and 2 Tablespoons)
- 2 Tablespoons butter
- 1 cup Parmesan cheese, shredded
- 2 cups spinach, chopped
- 1/4 cup flat-leaf parsley, finely chopped
- lime wedges for garnishing
- kitchen twine
LET’S GET COOKING
Butterfly the flank steak if you didn’t have it done by your butcher.
Lay the flank steak on a cutting board and season well with the Casa M Spice Co® Cattle Drive®.
Top the flank steak with the Parmesan cheese in a layer and then the spinach in a layer.
Roll up into a tube and secure with toothpicks. Tie with kitchen twine to secure each piece you will cut and then cut into the appropriate number of pieces. In this recipe we finished with 8 pinwheels, so 8 pieces of twine and 7 total cuts between the twine.
In a small bowl mix together 3 Tablespoons olive oil and parsley.
Brush the olive oil mixture over the pinwheels on both sides and set aside for marinating in the fridge for about 4 hours.
After the marinating time is up, preheat oven to 375°F and remove the pinwheels from the fridge. Let sit for about 10 minutes.
Add 2 tbs olive oil to a cast iron skillet over high heat, add butter and let the butter melt. Immediately, add the beef pinwheels and brown each side for about 3 minutes.
Remove skillet from heat and finish cooking in the oven for about 5 to 10 minutes.
Monitor the internal temperature with a meat thermometer and remove at the correct temperature. 140°F for medium rare, 150°F for medium, 160°F for well done.