1 1/2 lbs beef flank steak or 1 1/2 lbs
beef top round steak
1 (10 ounce) packages
frozen chopped spinach, thawed and well drained
fine dry breadcrumbs
dried thyme, crushed
In a large skillet cook bacon just until done but not crisp.
Drain on paper towels.
Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.
Repeat on second side.
Place steak between 2 pieces of plastic wrap.
Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle; remove plastic wrap Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top.
Arrange the bacon lengthwise on the steak.
In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt.
Spread the spinach mixture over the bacon.
Roll up meat from a short side.
Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end.
Cut between toothpicks into eight 1-inch slices.
Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed.
Makes 4 servings.
To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers.
Remove wooden toothpicks.
Place pinwheels on the rack of an uncovered grill.
Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.
Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan.
Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once.
To Freeze Two: Place two pinwheels into each of 2 individual freezer containers.
Seal, label, and freeze for up to 3 months.
To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator.
Cook according to the directions above.
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Steak Pinwheels Stuffed With Spinach and Bacon (cont.)