Life With Boys

Recovered original email from Peter Zeimet. Body preserved verbatim.

This is a really great idea for a NICE dinner  At one of our local discount stores, I bought some carne asado thin strip meat.  Many people use them for fajitas.  The strips have to be 7-8 inches long, though.  Then, I pounded the stips.  I got a small package of crm chz. and then a small ricotta.  I put some MRS. Dash herb seasoning in the cheese, and it turned out FABULOUS.  I mean really really good. It was a little work, but not anything that took extensive time.  The result was exceptionally good.  Oh, I bought canned chopped tomatoes instead of roasted and some chopped frozen spinach.  I looked at the price and said NOPE for the dried roasted.   I am sure it would be better if available for a reasonable price.  Also, I just used some garlic powder.  It was great just the way it was.  I did have some pimentos to use up and dropped a few of those on top and got a cheap package of au jux mix to ladel on top at serving.  It seemed to get rid of any dryness caused during cooking. Try it - Pete



Serves: 4 Edit

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Total Time: 40 min

 
Ingredients

     U.S.  Metric Conversion chart 

  a.. 2/3 cup(s) sun-dried tomatoes (not packed in oil) 
  b.. 2 cup(s) boiling water 
  c.. 1 pound(s) flank steak, trimmed of fat 
  d.. 1 clove(s) garlic, minced 
  e.. 3 tablespoon(s) light herbed cheese spread, such as Boursin 
  f.. 1 cup(s) baby spinach 
  g.. 3/4 teaspoon(s) kosher salt 
  h.. 1/2 teaspoon(s) freshly ground pepper

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Directions

  1.. Preheat grill to high. 
  2.. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop. 
  3.. Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness. 
  4.. 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 the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. 
  5.. Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch. 
  6.. Oil the grill rack. Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.