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

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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.

karossii says: Apr 21, 2009. 10:15 PM

1) This video has been floating about the 'net for a few years (I first saw it at least 3 years ago) - are you the original author; and if not did you make any effort to find the original author to credit them? 2) the rasp used in the beginning does nothing to sharpen a knife; it deburrs a knife which has been properly sharpened and used to the point of having burrs. It can actually serve to dull a knife if done too often! 3) My personal recipe uses large new york strip steaks sliced thinner then normal (about 1/2") marinated in spices and a red wine for ~ 24 hours, a blend of provolone and mozzarella cheeses, spinach, and roasted bell peppers (usually yellow and red to offset the green spinach, but occasionally green and red); the secret ingredient is a blend of garlic, butter, and cream cheese which is lightly spread only on the inner half (the side you start the roll on).

jabbba in reply to karossiiOct 24, 2009. 9:37 PM

rasps have individually shaped teeth that can remove material more quickly and roughly and are never used to sharpen a knife.
a steel on the other hand ( the one used in the video) has parallel ridges along its length and is the correct tool to sharpen a kitchen knife because it doesn't leave burrs. A quality knife should last many years but will eventually over time it will become impossible to sharpen. I only comment because i hate it when people with little or no knowledge of a subject feel the need to criticize another publicly. The person who made the video desrerves praise for taking the time to pass on his/her skills.

karossii in reply to jabbbaOct 25, 2009. 2:37 AM

you are partially correct, but not completely; and the only fault with what I said was that I simplified my statement to prevent making an instructable of my own within the comments section.

First, a steel is short terminology for a steel rasp...it is a type of rasp. It can have either edge type on it, just as any rasp can. (And actually, there are more than the two types you mentioned, but for brevity's sake I won't go into it).

Second, the edge of a knife does not wear away as it is dulled; it folds over on itself. A knife-edge is microscopically thin - - much thinner than a human hair. The impact of cutting causes the edge to fold over on itself. Pieces of the edge may even break off. This is important because of how a rasp (even a steel rasp) works. The traditional rasp (or sharpening steel) does not truly sharpen; it maintains the edge by unfolding it and by removing burrs. This straightened edge is still weak and quickly folds again. Eventually, the edge breaks off or folds so tightly that it can't be straightened with a steel and must be reshaped.

Using a steel requires significant skill and practice. To be effective at all, the steel must be used after every 10 to 50 cuts, before the edge folds over too much to straighten.

True sharpening removes the old weak edge and reshapes a new stronger edge. This cannot be done with a rasp...or sharpening steel.

*I* hate it when someone *thinks* they know a lot about something and have to go and correct someone else they see being negative, when all the first person is doing is trying to pass on a bit of wisdom. Next time do some proper research before you correct someone else. I (almost) always do!

Yes, the person who made the video did a good job. Yet there were some small nits which I picked at... I don't expect perfection in anything, from myself or others...but if I notice something wrong I tend to try and constructively help them by educating them. Not all criticism is destructive, you know! I can't stand the freaks of today's society who can't handle anything that might possibly be negative...even if that small negative thing is being used in a constructive manner. You can't learn without making mistakes, and you can't recognize a mistake unless you are shown the correct method/answer.

jabbba in reply to karossiiOct 25, 2009. 9:10 PM

karossii thanks for the education, i just thought your comment was unnecessary, the video served its purpose and the "small nits" in my opinion were not worth mentioning. and whilst i have worked as a chef and baker i have also spent a long time engineering and understand exactly how a knife is made, and why they cannot remain usable for ever, a rasp is made up of spikes like a golf shoe only a lot more spikes its used to quickly remove large amounts of metal.I have never known a steel to be called a steel rasp. i googled the term "steel rasp" and not one result on the first page was for the tool in the video. It is equally important to remember that nit picking is not constructive it is what it is Nit picking
Thanks for you detailed reply i do take on board what you say. I do not want an argument. I praise the producer for his efforts. accentuate the positive ignore the nits

EviLNinJa (author) in reply to karossiiApr 22, 2009. 6:25 AM

Yea Im the Producer of the video. I made it for Metacafe.com in 2007.. not quite 3 years old but getting there.. Also, I know about knives, Im a butcher but thanx anyways for the tip. As for your recipe... sounds good.. ingredients all sound delicious, Although personally I prefer to season strip steaks rather then marinading. Strips are already tender and flavorful so just a light dust of S&P will do the trick. Also, Try butterflying a strip roast or a whole striploin and slice after cooking.. MMM MMm This video is simplistic. I am showing a technique really. The recipe is u to the viewer. You can throw whatever u want in there.. it will be good! Thanks 4 watching. D6

pls says: Dec 14, 2008. 10:10 PM

Yummm, that looks fantastic!

I Am An Evil Taco says: Jun 17, 2008. 7:17 PM

the fact that this isn't above 4 stars means that there are either annoying vegans on the site that can't quite grasp that other people are allowed to like meat, or people who like to vote stuff down for no reason. Amazing recipe.

EviLNinJa (author) in reply to I Am An Evil TacoJun 18, 2008. 8:15 AM

thank you

wolfsingleton says: Jan 17, 2008. 7:47 PM

Great instructable on making a roulade. I personally like doing it with pepper jack cheese and kale, but I like a stronger taste than most. If you make a roulade that mimics a philly cheese steak, please post as I can't seem to get it quite right. Keep up the good work!

Crash2108 in reply to wolfsingletonApr 27, 2008. 4:51 PM

White onion and provolone cheese with skirt or flank steak.

mollypierucci says: Feb 27, 2008. 3:24 PM

yummy! that will be on my table this sunday for sure!

Uthman says: Jan 29, 2008. 1:03 PM

gangster !

angs9 says: Jan 17, 2008. 7:41 AM

Awesome instructable. Could you also use a flank steak you've pounded thin?

EviLNinJa (author) in reply to angs9Jan 17, 2008. 4:22 PM

yes flank steak would be good also flap meat (the whole piece that steak tips are cut from) I am showing how to make the cheapest affordable meat you can make it with.. It works really well with a boneless strip roast if you can afford it. Also you can make it like a meat loaf with ground beef and roll it.