Best 2 Pinwheel Steak Potpie Recipes

Indulge in a culinary masterpiece that combines the richness of steak, the flaky tenderness of puff pastry, and the comforting warmth of a pot pie. This Pinwheel Steak Potpie is a symphony of flavors and textures, sure to tantalize your taste buds and leave you craving more. Discover the secrets behind creating this delightful dish, from the perfectly seasoned steak filling to the golden-brown, buttery puff pastry crust. Explore variations of this classic recipe, including a vegetarian option with savory mushrooms and a hearty chicken filling. With step-by-step instructions and helpful tips, this article will guide you through the process of crafting this mouthwatering masterpiece.

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FLANK STEAK PINWHEELS

Flank Steak Pinwheels image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 25m

Yield 8 to 10 pinwheels

Number Of Ingredients 7

Ingredients

1 large flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 ounces Asiago, shredded
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water

Steps:

Preheat grill or grill pan to high.
To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!
Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.

FLANK STEAK PINWHEELS

Flank Steak Pinwheels image

The combination of the marinade, spinach, onion and feta make this a delicious and impressive flank steak recipe that is always a huge hit for guests! Easy to prepare (but it doesn't look like it is), great tasting and pretty to look at too!

Provided by Linda

Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes

Time 9h20m

Yield 6

Number Of Ingredients 16

Ingredients

¼ cup olive oil
¼ cup soy sauce
¼ cup red wine
¼ cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
1 ½ pounds flank steak, pounded to 1/2 inch thickness
1 clove garlic, peeled
¼ teaspoon salt
¼ cup chopped onion
¼ cup fine dry bread crumbs
1 cup frozen chopped spinach, thawed and squeezed dry
½ cup crumbled feta cheese

Steps:

In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
Preheat the oven to 350 degrees F (175 degrees C).
Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.
Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 10.1 g, Cholesterol 46.8 mg, Fat 20.2 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 1099.2 mg, Sugar 2.7 g

Tips:

For the perfect pie crust, use a combination of all-purpose flour and butter. The butter will help create a flaky crust, while the all-purpose flour will provide structure.
When rolling out the pie dough, be sure to keep it cold. This will help prevent the dough from becoming tough.
To make sure the pie filling is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
Let the pie cool for at least 15 minutes before serving. This will allow the filling to set and the crust to firm up.

Conclusion:

Pinwheel steak potpie is a delicious and hearty dish that is perfect for a cold winter night. The combination of tender steak, savory vegetables, and creamy sauce is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a comforting and satisfying meal, give pinwheel steak potpie a try.