Bison Flank Steak Pinwheels with Roasted Red Peppers, Goat Cheese and Spinach
Lean bison flank steak stuffed with seasonal goodies makes for beautiful and tasty pinwheels!
4 servings
Ingredients
1.25 lbs. Highland Farm Bison Flank Steak
salt and pepper, to taste
4 cloves garlic, minced
Jar of Roasted Red Bell Peppers
1/2 cup crumbled goat cheese
1.5 cups of baby spinach
6-8 pieces of kitchen twine cut into ~6inch pieces
crushed red pepper flakes, optional
2 tbsp. olive oil
Instructions
Preheat oven to 375.
Lay flank steak on a sturdy cutting board or surface. Using a meat mallet, pound the steak until has thinned by about half its size, about 1/4 inch thick or less.
Using a knife, cut the steak in half lengthwise, then again in half crosswise so that it makes 4 equal size pieces.
Season both sides of the steak with salt and pepper. (Or try one of Highland's artisanal seasoning blends!)
Spread minced garlic on the top of each steak.
Place a roasted red pepper on top of the minced garlic, you may need to cut it down to fit.
Sprinkle with goat cheese and add a little sprinkle of crushed red pepper flakes if you desire.
You'll need to scrunch the spinach into a ball and cram it into the center of the steak, now the fun part, roll up the steak as tight as you can and secure it by tying 2-3 pieces of twine around the steak!
Heat a cast iron skillet over medium-high heat. Add 2 tbsp. of olive oil and swirl so that pan is evenly coated.
Place steak roll ups in the skillet and sear first side for about 2 minutes until a nice, brown sear forms. Flip and sear the other side for about 1-2 minutes.
Remove from stovetop and immediately place in the oven and bake until steak is almost done, about 8-10 minutes. I then turned my oven on "broil" to finish it off for about 2-5 minutes, depending on how well you like yours. About 3 minutes should result in "medium" done-ness.
Remove from oven and using tongs, remove the roll ups from the cast iron skillet and onto a plate. Let rest for about 5 minutes before serving. You can serve them as roll-ups or slicethem for the "pinwheel" look! Delicious and fun either way!