Ingredients
- 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
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
Ingredients
- 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
Based on recipes by Rachael Ray.
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