Sunday, April 8, 2012

Flank Steak Pinwheels with Carrot Salad w/ Toasted Hazelnuts

Flank Steak Pinwheels
  • 1 large flank steak, butterflied along the grain ~ 2 lbs
  • Salt and freshly ground black pepper
  • 6 ounces Asiago, shredded
  • 8 ounces baby spinach leaves
  • 6 ounces Gorgonzola, crumbled
  • 1/4 cup choppen chives or scallions
  • 8 metal skewers
To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!
Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. I put 2 pinwheels together on 2 criss crossed skewers (see pics).  Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.

Carrot Salad w/ Toasted Hazelnuts
  • 1 lemon, juiced
  • 1/2 hazelnuts, toasted and chopped
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 pound shredded carrots
  • 1/2 small red onion, finely chopped
  • 1/4 cup raisins
  • 1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls
Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the onion and let marinate 5-10 minutes to take the edge off.  Then add the carrots, raisins, s&p. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.

Based on recipes by Rachael Ray.

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