It's a Keeper: Flank Steak Pinwheels and Toasted Hazelnut and Shredded Carrot Salad

As summer winds down, now is the time to really get your money's worth out of that grill in your backyard! We are big fans of flank steak in the Miller household (well, Darcy's pretty ambivalent about it, to be fair) so I'm always on the lookout for a new recipe to try out. Lucky for me, flank steak was on sale, so it was a double bonus when I saw Rachael Ray make Flank Steak Pinwheels and Toasted Hazelnut and Shredded Carrot Salad on 30 Minute Meals. Both recipes deserve a spot in your regular rotation.

I wasn't entirely sure about either recipe, since the pinwheels looked like a lot of work and the carrot salad just sounded weird. I mean, hazelnuts? With carrots? I ended up liking the salad so much that I made it for Darcy's baptism party and it was a hit. The pinwheels were also surprisingly easy to make and were a great change of pace from your regular grilled slab of flank steak. Give them both a try!

Here is the recipes with my comments in brackets:

Toasted Hazelnut and Shredded Carrot Salad

1/2 cup peeled hazelnuts, roughly chopped [You really have to get the peeled ones, because if you don't, the skins will burn when you are toasting them.]
1 lemon, juiced
1 tablespoon Dijon mustard, eyeball it
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 currants or black raisins [I went crazy and got currants, since I'd never tried them before. They were tasty little guys.]
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 shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.

Flank Steak Pinwheels

1 large flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 ounces Asiago, shredded
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water

Preheat grill or grill pan to high.

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! [It sounds harder here than it actually is. You'r just turning a thick piece of steak into a thinner, longer piece.]

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. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.

1 comment:

  1. I'm going to mark this one to try! I don't make flank steak often (probably not in over a year!), but this looks like a nice change of pace from our usual chicken dinners.


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