Grilled Steak Pin­wheels

TAKES: 30 min. • MAKES: 8 serv­ings

Simple & Delicious - - RECIPE INDEX -

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

and crum­bled

1 cup finely chopped

fresh mush­rooms

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

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