Grilled Steak Pinwheels
TAKES: 30 min. • MAKES: 8 servings
I’ve been serving this recipe to family and friends for 20 years and seldom are there any leftovers. We grill out often to keep the house cool, and we use the herbs from my son’s garden.
2 beef flank steaks (1 lb. each), trimmed
¹ ₂ lb. bacon strips, cooked
1 cup finely chopped
1 cup finely chopped green onions ¹ ₄ cup finely chopped fresh
basil or 4 tsp. dried basil
2 Tbsp. minced chives
1. Flatten steaks to 1/4 in. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks.
2. Roll the meat up and secure with skewers or toothpicks. Cut each roll into 1/2- to 3/4-in. slices and secure with a toothpick.
3. Grill over medium-hot heat for
4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; mediumwell, 145°). Remove toothpicks.
PER SERVING 224 cal., 12g fat (5g sat. fat), 64mg chol., 250mg sod., 1g carb. (0 sugars, 0 fiber), 26g pro.
Diabetic exchanges: 3 medium-fat meat.
—Mary Hills, Scottsdale, AZ