Easy Elegance: Steak and Spinach Pinwheels

This is yet another of those recipes that earn oohs and aaahs from guests, and yet is so ridiculously easy as to make you almost feel guilty for their admiration (hey -- I said "almost").

Steak and Spinach Pinwheels

2 lb flank steak, cut 2" thick
1/2 c canola oil
1/4 c red wine vinegar
1/2 tsp peppercorns
1 clove garlic, minced
8 oz frozen spinach, thawed
1 lb turkey bacon, cooked but NOT crisped
1/4 c grated Parmesan cheese
toothpicks

1. Using a sharp knife. make 1/8" thick cuts into both sides of flank steak in a diamond pattern (in other words make diagonal slashes in one direction, and then another set in the opposite direction).

2. Mix oil, vinegar, peppercorns, and garlic into gallon sized ziploc bag. Add steak. Refrigerate at least 30 minutes.

3. On a cutting board, pound meat until it is 1 1/2" thick and rectangular. Concentrate on lengthening instead of widening.

4. Top steak with spinach. Arrange bacon slices LENGTHWISE over the spinach. Sprinkle with Parmesan.

5. Starting at a long edge, roll steak jelly-roll style. Secure every 1" along the "seam" with toothpicks.

6. Using a sharp knife, cut meat into slices in between the toothpicks, making sure both sides of your "pinwheel" are flat. You may have to trim the end pieces to achieve this.

7. Arrange on a broiler pan. Broil close to the heat for 4-7 minutes per side, until desired doneness. I prefer mine medium-rare, and do about 5 minutes per side.

8. Remove toothpicks before serving.

I often serve these with a cream sauce made by cooking 4 oz of spinach down in 2 tbs of the drippings from the bottom of the broiler pan and a 1 tsp Worcestershire sauce and then adding 3 generous tbs of corn starch once the spinach is tender. To that I add a pint of fat free half and half and cook over medium high heat until thickened and bubbly.