Pinwheel Steaks

steaksIn keeping with the “lose the muffin top!” theme, Mr. Cheese and I are really struggling to come up with some yummy high-protein dinners that are not over loaded with calories or carbs.  We are not necessarily cutting out carbs altogether, but we’d prefer more complex carbs or none at all.  We are also not big vegetable eaters, so this adds another tricky component to the mix. 

Making the weekly menu last night was challenging.  I get bored with high-protein.  All my brain pictures is burgers, steaks, meat! meat! meat!  We stumbled upon an oldie but a goodie and added it to the menu – Pinwheel Steaks!  Typically, you make them big and fat so one slice can be a serving.  We normally get 1/4 pound, very thin steaks to use as the roll-ups, so each of us gets the whole thing.  Every “slice” turns out to be a bite.  The filling can be whatever your heart desires, so the sky is the limit with this dish since so many things can go along with steak. 

Pinwheel Steaks

  • 2 Tablespoons olive oil
  • 1 pound top round or skirt steaks, cut very thin
  • 1/2 sweet onion, cut in very thin slicesmise en place
  • 1 leek, sliced very thin
  • 1/2 cup marinated red peppers
  • 1/2 cup crumbled feta cheese
  • 2 Tablespoons Dijon mustard
  • 1 cup shredded parmesan cheese
  • 1 cup fresh spinach leaves
  • salt & pepper

How to Make It!

Heat 1 Tablespoon of olive oil in a small saute pan, add the onions and leeks and let sweat until transparent.  Remove from heat. 

Starting at the widest end of each steak, begin putting toppings on – starting with spreading Dijon mustard along the entire steak.  Then, put leeks and onions along the widest end, about an inch from the end.  roll upAdd the red peppers, feta, spinach, parmesan, etc.  Again, beginning with the widest end of the steak, begin rolling each steak and continue rolling somewhat tightly, to hold in the fillings. 

rolls

 

 

Brush with the remaining olive oil and sprinkle with salt and pepper.  Cook at 375 degrees for about 20 minutes.   Serves 4

 

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
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One Response to Pinwheel Steaks

  1. cookthestory says:

    We are also trying to minimize the red meat and maximize the complex carb. The idea of using thinly cut meat is great. Thanks! I’m currently working on a chickpea-based recipe that satisfies my crazy meat-cravings by having a bit of smoked chicken sausage.

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