Steak and Spinach Pinwheels

This recipe is out of the first cookbook I ever owned, the tenth edition of the Better Homes and Gardens New Cook Book, copyright 1989.  You know, the one with the red and white tablecloth print.  It’s so popular that I guarantee someone in your family has it and I believe they’re on their 15th edition now.  Fun Fact:  This cookbook has been an American favorite since 1930 and has sold over 40 million copies.  Well I bought it at a time in my life where I DID NOT cook.  I was bad in the kitchen.  I mean bad.  My skills were so pathetic that I couldn’t even pop popcorn in the microwave without burning it.  Just buying this cookbook was a lofty goal for me.  But it was Better Homes and Gardens, a brand that was everywhere, and I thought if anyone could teach me a recipe or two it would be them.  I like steak.  I like bacon.  And I like spinach.  These pinwheels looked amazing to me and they looked pretty quick too.  And guess what?!  They are and they look impressive when you serve them.  The only difficult part is pounding out the meat evenly, a skill I still haven’t quite mastered.  But who cares?!  They don’t have to look perfect.  They just have to taste good and they do!  I couldn’t find an online link to the recipe, so I’ll include it below.  I substituted prosciutto for the bacon tonight simply because Drew LOVES sautéed prosciutto.  I also seasoned the meat with salt and pepper before, during, and after each step.  I hope you enjoy these pinwheels.  They’re a blast from the past for me and a reminder of how far I’ve come.  Keep trying new recipes.  It’ll never lead you down the wrong path.

Recipe for Steak and Spinach Pinwheels

From the Better Homes and Gardens New Cook Book, 10th Edition

Ingredients:

• 8 slices bacon

• 1 to 1 ½ pound beef flank steak or beef top round steak

• 10-ounce package frozen chopped spinach, thawed and well-drained

• ½ cup grated Parmesan cheese

• Salt, to season

• Freshly ground black pepper, to season

Directions:

In a large skillet cook bacon till just done but not crisp.  Drain on paper towels.  Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.  Repeat on the second side.  With a meat mallet pound steak into a 12X8 inch rectangle, working from center to edges.  Sprinkle with salt and pepper.  Arrange bacon lengthwise on steak. 

Spread spinach over bacon.  Sprinkle with Parmesan cheese.  Roll up from the short side.  Secure with wooden picks at 1-inch intervals, starting ½ inch from one end.  Cut between picks into eight 1-inch slices.  

Grill slices on an uncovered grill directly over medium heat for 6 minutes.  Turn and grill to desired doneness, allowing 6 to 8 minutes more for medium.  Remove picks when done to serve.