Steak Pinwheels & Asiago
Looking to make a good visual impression with tonight’s dinner? This recipe is a swirling feast for the eyes as well as the palette. Start by rolling tender flank steak with a garlic rosemary paste, sauteed onions, and crumbled blue cheese. Pan-fry them, then bake them, and finally drizzle on the balsamic glaze. Layer these steak pinwheels on top of our rich-tasting Asiago Kale chopped salad kit and you have a flavorful meal that’s bursting with nutrients & protein. Plus, when all’s told it’s a relatively quick meal that seems like it took much longer to prepare than it did. Bonus!
- Total TIME:
- 25 minutes
- SERVINGS:
- 3-4
Ingredients
- 1 Taylor Farms Asiago Kale Chopped Salad Kit
- 2 tablespoon unsalted butter
- ½ yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon rosemary, minced
- 2 lb flank steak
- ½ cup blue cheese crumbles
- Salt
- Cracked black pepper
- 1 tablespoon grapeseed or vegetable oil
Balsamic glaze:
- ¼ cup balsamic vinegar
- 2 tablespoon maple syrup
- Chopped parsley
Directions
- In a large skillet, heat butter over medium heat. Add in onion, garlic and rosemary and cook for 3-5 minutes or until the shallot has softened.
- Cover steak with plastic wrap and pound with a meat mallet to ¼-in thickness. Spread onion- garlic mixture evenly onto the steak pieces. Sprinkle it with blue cheese and very gently roll the meat. Secure with skewers and cut into 1-2 inch pieces. Sprinkle slices with salt and pepper.
- Preheat Heat oven to 375 F.
- In a large, oven-safe cast iron skillet, heat 1 tsp of oil on medium high heat. Sear stuffed steak slices gently for 1-2 minutes. Transfer the skillet to the oven and cook for 8 minutes. Let the steak pieces rest for 5 minutes before removing the skewers.
- Cook for 8 minutes and let rest for 3-5 minutes.
- Balsamic glaze: Heat a small saucepan on medium heat. Add balsamic vinegar, maple syrup and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 5 minutes. Drizzle over steak pieces.
- Prepare Taylor Farms Asiago Kale Chopped Kits and serve alongside steak wheels.
The Facts on Flank
This recipe calls for a specific cut of beef that’s found below the loin and sirloin: Flank steak. It’s a lean, flavorful cut with a distinct grain, which makes it ideal for bold marinades and quick, high-heat cooking methods like grilling, broiling, or the sear/bake method we have in this recipe.
Flank steak’s versatility shines in dishes like fajitas, stir-fries, and tacos, and it’s best enjoyed sliced thinly against the grain for tenderness. Affordable and protein-packed, it’s a favorite for its taste and adaptability across cuisines.
The Breakdown on Blue Cheese
Blue cheese is a fantastically potent ingredient that pairs well with foods like beef entrées, crispy sesame crackers, or the classic steakhouse wedge salad. Some people love it, some hate it, but it certainly makes an impression! Here are some common questions about this cheesy character.
Is Blue Cheese really cheese that’s gone bad?
No, blue cheese isn’t “bad” cheese. It’s deliberately made with specific molds that are perfectly safe to eat and give the cheese its signature blue or green veins. These molds are added during production and they’re carefully controlled to make sure they enhance the cheese’s flavor and texture, not spoil it.
Why does Blue Cheese taste so strong?
The strong, tangy flavor of blue cheese comes from the breakdown of fats by the added molds, which produces compounds called ketones and methyl ketones. But those don’t really matter, except that these compounds are what create the pungent, earthy, and sometimes sharp taste in blue cheese.
Where does Blue Cheese come from?
Blue cheese originated in Europe, with some famous varieties you’ve probably tried like Roquefort from France, Gorgonzola from Italy, and Stilton from England. Each of these is unique due to the local milk, mold strains, and methods used to produce it. In fact, legend has it that blue cheese was discovered accidentally when people stored their cheeses in cool caves, only to discover that blue veins had developed. Who knew it would create such delicious results!
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