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Flank Steak Pinwheels Recipe

Flank Steak Pinwheels

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

Showing 51-60 of 65

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  • on July 28, 2007

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    I found this recipe difficult to make starting with butterflying the flank steak and then rolling it. Mine tore in several places. I ended up using a lot of toothpicks as well as the skewers. I browned them on my inside grill and then put them into a greased covered casserole and finished them in the oven covered at 350 degrees for about 30 minutes. The meat was tender and the flavors delicious. I will ask my butcher if he can butterfly the meat for me next time which will then make the process easier. I cut my pieces a little thicker than she did as well.

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  • on July 27, 2007

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    I tried this recipe for the first time on my in-laws. I was a bit nervous since it was my first attempt with a new recipe.

    It was simple and looked beautiful. The best part was everyone raved! The flavor was exceptional and it looked like I had slaved for hours when in truth it had only take minutes. I have shared this recipe with everyone!

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  • on July 23, 2007

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    i'm 13 years old and i've been watching food network since i was 11 i love to cook and throw things together and i made these flank steak pinwheels with my mother next 2 me and it was delicous i love rachel ray and paula deen's show their my heros

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  • on July 23, 2007

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    This recipe was DEFINITELY delicious and I will be making it again. I watched the show in the morning - and it was easy to re-create that evening. My suggestions are to ROLL the meat really tightly and start your skewers at the last edge of the meat - ours came out great - although it took longer to cook than anticipated (my rolls were a bit thicker than hers.

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  • on July 22, 2007

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    I made this for dinner last night after watching the show yesterday morning. I had difficulty in getting the roll just right, so I ended up cutting through it in 5-6 spots, drizzled it with EVOO and baked it uncovered. It made a mess of my oven (oil and cheese but the flavors turned out great! The episode really didn't show Rachel rolling it and securing it with skewers, which for me, proved to be the most difficult part of the whole process. I will try this again! Hint: Make sure your knives a sharp! I'm off to buy new ones today!

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  • on July 18, 2007

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    Even though I used vidalia onions instead of scallions; reggiano romano instead of asiago cheese; shredded mozzarella instead of the blue cheese; this was a mouthwatering, delicious, tender, entree. Can't wait to make it again!

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  • on July 16, 2007

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    This flavor combination is awesome. The only thing I might change is I may marinate the steak in a simple marinade to make it a bit less tough but the flavor is wonderful. We all oved it from age 84 to 4 1/2!

    Cathy

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  • on July 15, 2007

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    My sister and I enjoyed this very much. Very good flavor. Was difficult to keep together so used toothpick also. Must admit, I have tried many of Rachael's meals and have yet (maybe one finished in 30 minutes. I don't normally have pots and pans on stove or bowls, etc. on counters, so it does take more than 30 minutes. Worth it though! Really wish she would do something about her arm movements. She drives me nuts!

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  • on July 12, 2007

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    I made this receipe a few days ago for my family and they loved it. I did make one change however, my family doesn't like spinach so I used yellow and orange peppers instead. It was awsome. when I grilled it, it gave the peppers a real smokey flavor. It was awsome!

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  • on July 11, 2007

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    I love this recipe and it doen't hurt that it only took me 30 minutes.

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