Beef Pinwheels
Ingredients
The filling
-
6
pieces
roasted bell peppers, cut open and patted dry
-
2
cups
fresh baby spinach leaves
-
1
cup
shaved parmesan cheese
The meat
-
2.2
lb
beef roast from the inside round
Seasoning
-
1
tsp
Himalayan salt
-
1
tsp
freshly ground black pepper
-
1
tsp
finely chopped fresh thyme
Instructions
- Place the roast in the freezer for 20 to 25 minutes until firm but not rock solid.
- Slice the roast into 20 thin slices of roughly ΒΌ inch each and pound each slice until paper thin.
- Lay two pieces of plastic film side-by-side to form a rectangle and arrange the meat slices to overlap.
- Sprinkle the meat with salt, pepper, and thyme, then layer the roasted bell peppers, baby spinach, and shaved parmesan on top.
- Roll the meat tightly using the plastic film for support and wrap it securely with additional plastic film.
- Refrigerate the roll for at least 3 hours or overnight to firm up.
- Tie the roll with butcher's twine in 8 places and trim off excess twine.
- Slice the roll between the strings to create 8 pinwheels.
- Heat a skillet over high heat, add cooking fat, and cook the pinwheels for about 3 minutes per side.
- Remove the pinwheels to a plate and let them rest for about 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8 pinwheels
Calories
231
Total fat
10g
Total carbohydrates
2g
Total protein
33g
Sodium
947mg
Cholesterol
86mg
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