Gourmet Steak Pinwheels
Intro: 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
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)
(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)
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.
(see pictures)
(see pictures)
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
Enjoy!
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Here is the long version of the video...
20 Comments
karossii 15 years ago
jabbba 14 years ago
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 14 years ago
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 14 years ago
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
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