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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: 8 slices bacon
1 1/2 pound flank steak
3/4 teaspoon lemon-pepper
seasoning
1/4 teaspoon salt
2 Tablespoons pecan flour
10 ounces frozen spinach --
thawed
1/2 teaspoon dried thyme --
crushed
1 Dash salt
How To Prepare: In a large skillet cook bacon
just until done but not too
crisp. Drain
on paper towels. Score
steak by making shallow
cut at 1-inch intervals
diagonally across steak in
diamond patter. Repeat on
second side. Place
steak between 2 pieces of
plastic wrap. Working from
center to edges,
pound meat lightly with the
flat side of a meat mallet to
for a 12x8
rectangle. Remove plastic
wrap. Sprinkle with 1/2
teaspoon of the
lemon-pepper and 1/4
teaspoon of salt over top.
Arrange the bacon
lengthwise
on the steak.


In a mixing bowl stir
together the spinach,
crushed pecans, thyme, ¼
teaspoon of lemon-pepper
and dash of salt. Spread
the spinach mixture
over the bacon. Roll up
meat from the 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.


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.


To broil: place pinwheels,
cut side down, on the
unheated rack of a
broiler pan. Broil 3 to 4
inches from heat for 12 to
14 minutes or to
desired doneness, turning
once. Remove toothpicks &
serve.


To freeze: Place two
pinwheels into each of 2
individual freezer
containers or freezer bags.
Seal, label & freeze for up to
3 months. To
serve, thaw in fridge
overnight.
NOTES : Counts for
lemon-pepperseasoning
not included in totals.
Carbs per serving - include all nutritional information if known: 20g carbs total
Effort (Easy, Average, Difficult): Easy
 


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