Spinach Pinewheels

Spinach Pinewheels

Ingredients:

• 1-2 lbs flank steak
• 10 oz frozen spinach, defrosted and drained
• 6 oz Parmesan cheese, grated
• 8-10 strips of bacon (or to taste)
• Salt and pepper, to taste
• Garlic powder, to taste
• Toothpicks
• Skewers (optional)

Instructions:

1. Prepare the Bacon:

   • Cook the bacon strips in a skillet over medium heat until done but not crispy. Drain on paper towels and set aside.

2. Prepare the Steak:

   • Score the flank steak and use a meat mallet to flatten it, aiming for a wide, even surface. To minimize mess, place plastic wrap over the steak while you flatten it.
   • Season the steak with salt, pepper, and garlic powder.

3. Assemble the Pinewheels:

   • Lay the cooked bacon strips over the flattened steak, covering as much of the surface as possible.
   • Spread the defrosted spinach evenly over the bacon.
   • Sprinkle a generous amount of grated Parmesan cheese on top of the spinach.

4. Roll and Secure:

   • Roll the steak from the short side to form a tight log. Secure the roll with plenty of toothpicks to hold it together.
   • Slice the rolled steak into 1-inch pinwheels with your Pecos Series Slicing Knife. If desired, skewer each slice to help hold it together and make it easier to cook.

5. Grill the Pinwheels:

   • Preheat your grill for indirect heat (gas, pellet, or charcoal). If using charcoal, set up a two-zone fire with coals on one side.
   • Place the pinwheels on the indirect heat side of the grill. If possible, add wood chips or chunks to create smoke for added flavor.
   • Cook the pinwheels over indirect heat until they are close to your desired doneness, about 10-15 minutes, depending on size and thickness.
   • Move the pinwheels to the direct heat side of the grill to sear each side and achieve a nice char. Continue cooking until the internal temperature reaches 135-140°F for medium-rare.

6. Serve:

   • Remove the pinwheels from the grill and let them rest for a few minutes. Carefully remove the toothpicks and skewers before serving.

Enjoy your flavorful Spinach Pinewheels!

The Perfect Side: Meat Magic Bell Peppers

While your pinewheels are resting, you can whip up these flavorful peppers. They add a bright crunch and a savory kick that perfectly complements the steak and spinach.

• Prep: Slice 2–3 green bell peppers into thick strips.

  • Optional: Use red, yellow, or orange

• Coat: Toss the peppers in a bowl with a tablespoon of olive oil or melted butter until evenly coated.

• Season: Dust the peppers generously with Chef Paul Prudhomme's Meat Magic.

• Cook: Place them on the direct heat side of the grill for 3–5 minutes per side until they have a light char and are slightly softened.   These also do well on a Blackstone griddle.  

Y'all, Enjoy!