Central Market sells a Greek pinwheel steak at their meat counter that is really delicious. We treat ourselves to it when we have a 10 buck free steak coupon. Only problem is, The Monster thinks there are too many pinenuts in the filling. I tend to agree, sometimes they go a little overboard. The other stuffing ingredients include a mix of chopped fresh spinach, and feta. All quite yummy when rolled up in a tenderized piece of fajita meat. I had the $10 coupon yesterday, and when the cut of meat I wanted for a beef daube wasn't part of the deal, I looked to the pinwheel. I could make one of those...I think...maybe...
To the butcher I promptly blamed my husband for the reason I wanted to try to make my own...too many pinenuts...he just doesn't like 'em...yadda, yadda, yadda.
He was quite helpful in pointing me towards the cut of meat they use for theirs...I'd have thought it was flank steak, but they use sirloin fajita meat. He even ran the meat though a killer tenderizer machine for me, so all I'd have to do is roll it up and slice into rounds.
We've been eating way more beef than usual it seems to me. But when Central Market gives you free steak, what are ya gonna do?? This is a winner...super easy, little muss, or fuss.
Greek Pinwheel Steak:
This made 7 steaks, not all of equal size...
1 slab of tenderized sirloin fajita beef (mine was 1.5 lbs)
1 1/2-2 cups baby spinach, chopped (next time I'm going to pack a lot more spinach in...)
the better part of a block of domestic cow feta, crumbled
as many pinenuts as you like
pepper spice mix (ours has black pepper, crushed red pepper, and who knows what else in it)
clippers to trim skewers
In the morning, lay out the beef. Schmear a layer of the feta over the entire surface of the meat and press it in, leaving ~1" at the end that will be on the outside.
Sprinkle some pinenuts over the surface, and then top with the chopped spinach.
Roll the entire puppy up and wrap tightly in plastic wrap. Place the whole roll in the fridge to chill, and until ready to cut and cook.
Preheat oven to 425.
Remove the meat from the plastic and place on a cutting board.
Skewer the steaks by slowly twisting a long bamboo skewer all the way through, snipping off the ends with clippers. Just put one skewer in about 1/2" in from the end, then cut a 1" steak, then another skewer, and cut, and so on.
I wrapped the steaks we wouldn't be eating tonight in plastic wrap and then into a freezer bag for the next meal.
(Am I the only one that gets all wiggly from knowing there are all kinds of yummy meals in my freezer that won't take any extra effort to prepare??)
Salt the steaks on both sides.
Sprinkle a pile of pepper mix onto a plate and dredge the steaks in it. Both sides.
Place steaks on a oiled foil-lined baking sheet and pop into the oven for about 15 min if your steaks are about 4" across. Use a meat thermometer (~170 for ours) to determine when they're done to your liking. My steaks were considerably smaller than the ones they make at CM, which was perfect. Just right for individual servings instead of having to messily carve up a large one. They seemed much more tender too, for whatever reason.
I halved all ingredient amounts except for the oil and water amounts to make enough for 2.
This might be my new favorite way to cook asparagus! Quick, easy and tasty...thanks to Culinary in the Desert's blog for the recipe.
1 tablespoon extra-virgin olive oil
2 bunches asparagus, tough ends removed, cut diagonally into 1-inch pieces
1 tablespoon water
1 1/2 teaspoons chili powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons sherry vinegar (can sub. balsamic or red wine vinegar)
In a large skillet, heat oil over medium-high. Add asparagus and water - cook for about 4 mintes. Stir in chili powder, garlic powder and salt - continue cooking until the asparagus is crisp-tender, about 1 minute. Remove from heat and stir in the vinegar until well coated.
Makes about 4 servings.
We had good old mashed potatoes to cap off this great meal.