Introduction: Gourmet Steak Pinwheels
This gourmet dish is guaranteed to taste as good as it looks. Learn how to make this impressive dinner centerpiece in a few easy steps.
This video clip is a brief description of how its done. Next I will break it down into steps and follow up with the longer version of this clip
Step 1: What You Need
For this Recipe you are going to need a whole eye of the round, or boneless strip loin is better if you can afford it. Also some fresh spinach, some provolone cheese, some butcher twine and a sharp knife.
Step 2: Trim
Trim all of the fat off the roast and cut off the ends to form a even rounded piece.
(see the images and video)
Step 3: Butterfly
This is the hardest step and the most dangerous. Be careful when using knives and take care not to cut yourself. Keeping your knives sharp can help to avoid getting the blade stuck on a dull spot and 'flicking' through the piece of meat when more pressure is applied.
Cut a thin slice down one side of the piece about 4/5 of the way through then roll the rest of the piece away from you. Repeat this until the whole piece is flat.
(Watch the longer video at the end for a longer version of this step)
Step 4: Layer
Layer the spinach and then the cheese on top. Also add diced onion and minced garlic for added flavor.
Step 5: Roll & Tie
Now its time to roll the florentine up tight and tie the roast about every 2 inches.
Step 6: Season & Bake
Season the roast as desired. I usually mix 2 teaspoons of granulated garlic and 1-2 teaspoons or black pepper and a teaspoon of salt. Then rub the roast with a mixture of 1/2 teaspoon vinegar and 2 teaspoons olive oil and rub the seasoning over it. After it is seasoned leave the roast on the counter for about and hour to reach room temperature.
Preheat your oven to around 325 to 350 degrees F. Roast for about 20 minutes per pound If the roast is whole, (5-6lbs) or around 30-35 minutes per lb if the roast is small or cut into steaks. If you have a meat thermometer, the internal temp should read about 140 F for medium rare. The trick is to take the roast out of the oven about 5 degrees before your target temp, then let is sit on the counter for 15-20 minutes before slicing. The roast will continue to cook up to 5-10 degrees during this time and the juices will redistribute.
Generally you want to serve half lb slices for each adult. Thats about a 3/4 inch to an inch thick slices
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Here is the long version of the video...
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