This is a simple beef recipe, as no marinating time is necessary. I selected a good quality piece of New York Sirloin steak that I thinly sliced and used for the wrapping. I created multiple layers by spreading shaved Asiago cheese, goat cheese (as the adhesive to the top covering) and arugula over the steak. Once the beef was rolled into a tight wrap, I sliced the log into small pieces, then pan-seared them.
As a reminder of the flavor of the beef pinwheels, I topped them with arugula Asiago pesto. Not only did it give a beautiful, striking color to the meat, it also paired wonderfully with the cauliflower puree I served on the side.
1. Info for Gourmet Steak Pinwheel Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Gourmet Steak Pinwheel Recipe
- 2 (10-ounce) New York Sirloin steaks, cold
- 2 teaspoons salt
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 6 ounces Asiago cheese, shaved
- 8 ounces arugula leaves
- 6 ounces crumbled goat cheese
3.1 Seasoning the beef
Butterfly the cold beef steaks along the grain in four to get one whole long layer. You want the meat to be thinly cut but not see-through so it doesn’t fall apart once cooked.
Let the cold beef return to room temperature for easy rolling.
Pat the meat dry and place one beef piece at a time on a cutting board. Spread a thin layer of mustard evenly over the beef. Sprinkle with Asiago cheese, stopping 1 inch before the edge (the filling will spread to the edges once the pinwheel is rolled). Layer the arugula leaves. Carefully roll up the beef into a tight wrap. The amount of goat cheese should require the use of toothpicks.
Note: Don’t over-stuff the beef or the pinwheel will burst.
Wrap the 2 rolls with plastic wrap or aluminum foil. Using a sharp knife, trim 1 inch from each end of the wraps. Slice the logs into 5 pieces.
Heat a frying pan. With a brush, grease with oil. Once you reach the smoking point, place the beef pinwheels flat onto the pan and cook for 2 minutes. It’s important that you do not pierce the meat so it stays moist and tender. The cheese will form a golden crust. Flip the meat on the other side. Turn off the heat, cover and let sit for 2 minutes, for medium doneness (depending on how pink you like the meat).
Transfer the beef to a platter. Cover with a piece of aluminum foil. Let the meat sit for at least 5 minutes before serving. Top with a small mound of pesto.
4. Tips and advices:
- No need to marinate these beef pinwheels.
- You could also grill the beef on a flat griddle for a barbecue meal.
- I used goat cheese and mustard to act as an adhesive to the rest of the ingredients.
- For the Asiago pesto: In a blender (or a mini-food prep if you have one), combine 8 ounces of arugula, the juice of a lemon, ⅓ cup of pine nuts, 1 clove of garlic, ½ cup Asiago cheese and 6 tablespoons olive oil. Season with salt and pepper. You might want to add about 2 tablespoons (or more) of water for a smooth flow. Season with salt and pepper. Set aside.