Gourmet Steak Pinwheels




About: Music IS the drug.

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.

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.

(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


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Here is the long version of the video...

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    20 Discussions


    10 years ago on Introduction

    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).

    4 replies

    Reply 9 years ago on Introduction

    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.


    Reply 9 years ago on Introduction

    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.


    Reply 9 years ago on Introduction

    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


    Reply 10 years ago on Introduction

    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

    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.

    1 reply

    11 years ago on Introduction

    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!

    1 reply

    Reply 11 years ago on Introduction

    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.


    11 years ago on Introduction

    Looks good...any chance of seeing pictures of a cooked and served up version of the dish?

    1 reply

    11 years ago on Introduction

    Wow... that looks delicious! Thanks for posting this Instructable EviLNinJa, I hope to see more great stuff from you, this is awesome!