Spinach Steak Pinwheels

***This recipe was found in Taste of Home magazine, submitted by Mary Ann Marino of West Pittsburg, PA***

1 beef flank steak (1-1/2 lbs)
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated parmesean cheese
1/4 cup sour cream
dash each of salt and pepper

Cut steak horizontally from a long side to within 1/2 inch of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-inch thickness. Remove plastic.
In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within 1/2 inch of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices.
Transfer to an ungreased baking sheet. Sprinkle with salt and pepper. Broil 4-6 inches from heat for 5-7 minutes on each side or until meat reaches desired doneness.

This was SO good but my husband and I both agreed that it lacked a "little something". Even with the sour cream and parmesean, it was still a bit bland. I'm going in search of that "special something" for this recipe because it was really fun to make and I thought it was good. I ended up using two smaller flank steaks, so I cut each into four slices. They were the perfect size and looked like this:


I would also use toothpicks to hold the ends together since mine started to come apart while cooking. Also, keep an eye on the CENTER of your pinwheel---that is the part that will be the least done as you're checking on your meat.

Family Chef's Grade: A-