Steak Pinwheels Stuffed With Spinach and Bacon

READY IN: 40mins




  • 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.
  • Remove toothpicks.
  • 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.