Grilled Flank Steak Pinwheels

These are so easy to make and the flavor is amazing. I make the roll the night before so dinner takes less than 15 minutes the next day! Even the kids ate this (my daughter thinks the filling is herbed cheese because she "doesn't like spinach")

• Ingredients:
• 
  
• 2/3 cup sun-dried tomatoes, (not packed in oil)

• 2 cups boiling water

• 1 pound flank steak, trimmed of fat

• 1 clove garlic, minced

• 3 tablespoons light herbed cheese spread, such as Boursin (see Variation)

• 1 cup baby spinach

• 3/4 teaspoon kosher salt

• 1/2 teaspoon freshly ground pepper

Directions:



Preheat grill to high.

Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.

Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.

Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.

Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.

Oil the grill rack. Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.

Stir Fry 1

This is a totally customizable recipe add or subtract any veggies or meat you like. And it's super quick to make in less than 20 minutes you can have this meal ready.

Habachi Sauce Ingredients:


1/2 cup soy sauce
1/2 sugar
1-2 cloves garlic
1 tsp ginger
1 tbsp corn starch or flour


In small bowl, mix all ingredients together. I marinated my Dry-fry tofu in this mixture for 30 minutes prior to cooking. (do not marinate meat)


Stir Fry Ingredients:


1 bunch broccoli chopped
2 carrots grated
1 pkg baby corn
1 pkg extra-firm tofu, dry-fried (see recipe HERE) or 1lb meat of your choice cooked.


Directions:


In large wok or fry pan heat 1/2 cup water over med-high heat. Add broccoli, cover and steam for 5 minutes. Add baby corn and steam for another 2-3 minutes. Add carrots and steam another 2-3 minutes. Add marinated tofu including all habachi sauce to vegetable mixture (if using meat, add cooked meat and habachi sauce). Continue to cook over medium heat for 3-5 minutes until sauce has thickened and veggies are tender crisp. Serve over your favorite rice.