Steak Pinwheels stuffed
w/Spinach, Pecans & Bacon
Recipe By :Mercy
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
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
diagonally across steak in diamond patter. Repeat on second side.
steak between 2 pieces of plastic wrap. Working from center to
pound meat lightly with the flat side of a meat mallet to for
rectangle. Remove plastic wrap. Sprinkle with 1/2 teaspoon of
lemon-pepper and 1/4 teaspoon of salt over top. Arrange the bacon
on the steak.
In a mixing bowl stir together
the spinach, crushed pecans, thyme, º
teaspoon of lemon-pepper and dash of salt. Spread the spinach
over the bacon. Roll up meat from the short side. Secure with
toothpicks at 1-inch intervals, starting 1/2 inch from one end.
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
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
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.
1614 Calories (kcal);
97g Total Fat; (54% calories from fat); 160g Protein; 20g Carbohydrate;
390mg Cholesterol; 2292mg Sodium
NOTES : Counts for lemon-pepperseasoning
not included in totals.