Pepper Steak Pinwheels

I was in a creative mood one night but had a craving for pepper steak.  So I put my creative juices to work and came up with this festive-looking dish that turned out to be delicious!   Tender and juicy and loaded with flavors!  Fast and easy to make too!

Pepper Steak Pinwheels

2 pounds of flank steak, (2 medium sized flank steaks)

2 Tablespoons olive oil

1 Tablespoon balsamic vinegar

¾ teaspoons salt

¾ teaspoons pepper

2 garlic cloves minced

2 cups package fresh baby spinach leaves, stems removed

8 slices provolone cheese

2 cups plum tomatoes, diced very small

½ cup green, red and yellow pepper, diced very small

1/2 cup sweet onion, diced very small

Lay the two steaks out on your counter and overlap the edges. Using a kitchen mallet, pound the overlapping edges into one another to make one large flat steak. Continue to pound the steaks until they are about a third of an inch thick.

Mix olive oil, balsamic vinegar and garlic together in a small bowl. Brush mixture on flank steak, making sure to get the bits of garlic on the bottom of the bowl.

   

 Place a layer of fresh spinach leaves on top of the steak, leaving about ½ inch to ¾ of an inch space on all sides.  Sprinkle onion, tomatoes, and peppers on top of spinach. Layer on your slices of cheese, and push down with your hand to flatten.  

Using both hands, tightly roll into a log, tucking in the ingredients and rolling as you go. Roll with the grain. Secure by tying with kitchen twine at 2 inch intervals. Or you can use skewers or toothpicks. Using a sharp knife, slice in between the ties or skewers (against the grain), so that you have 1 1/2 to 2 inch thick pinwheels. Next brush the pinwheels with remaining marinade (oil and balsamic mixture).  Choose a cooking method.

Bake:  Preheat oven to 350 degrees. Place pinwheels in baking dish cut side up and bake uncovered for 25-30 minutes or 165 degrees.

   Grill:  Preheat grill to medium-high heat.  Grill just as you would a 

   steak,    2-3 minutes on each side.

  

Pan sear:  Add a little olive oil to coat your cast iron or oven safe skillet and sear each pinwheel about 2 minutes per side. Remove from burner and place into a preheated 350 degree oven for approx. 20 minutes or until temperature reaches 165 degrees.

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Steak and Mushroom Garlic Butter Pasta

So you’re cleaning out the fridge and you find leftover steak, some leftover pasta and a pack of ready to expire mushrooms.  What do you do?  You throw them all in one skillet, make a delicious sauce and call the recipe something that sounds good!

Steak and Mushroom Garlic Butter Pasta

8 ounces pasta (any kind)

12 ounces sliced mushrooms

Any leftover meat, steak, chicken, pork, etc., slicked or cubed

4 tablespoons butter, divided

3 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated or shredded Parmesan cheese

Parsley, optional

Cook the pasta in a large pot of salted boiling water according to package directions.  When the pasta is finished cooking, reserve about 1/4 cup of the pasta water, then drain the rest.

 

While the pasta is cooking, melt 2 tablespoons of the butter in a large skillet over medium-high heat.  Add the sliced mushrooms and cook for 4-5 minutes until they have started to turn golden brown.  

 
 

Add the minced garlic to the pan along with the salt and pepper.  Cook and stir constantly for one more minute. Add in the leftover steak (or chicken, etc.) and sauté until warmed through.

 

Turn the heat to low and add the remaining two tablespoons of butter, the pasta, reserved pasta water, and Parmesan cheese.  

 



















 

Toss with tongs to coat.  Add more salt and pepper to taste if necessary.  Serve immediately.

 

 

 

 

NOTE:  Any kind of mushrooms you like will work for this recipe.  I like baby Portobello mushrooms best.

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One Pan Shrimp and Brown Rice

 One Pan Shrimp and Brown Rice

Quick and easy to make, this one pan shrimp and rice is the perfect meal. 

One Pan Shrimp and Brown Rice

• ▢ 4 tablespoons butter, divided
• ▢ 1 medium diced onion
• ▢
• ▢ 1 teaspoon garlic, minced
• ▢ 1 ½ cups uncooked brown rice
• ▢ 2 tablespoons Old Bay seasoning
• ▢ 3 cups chicken broth
• ▢ 1 lb. large uncooked shrimp, peeled, deveined
• ▢ 1 medium lemon, cut into wedges
• ▢ parsley and/or green onions chopped for garnish
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• In a large pot with a tight-fitting lid, melt 2 tablespoons of butter over medium heat.  Add the onion and cook, stirring occasionally until softened (about 3-4 minutes).  Add the minced garlic to the pot and cook for one more minute.

    

 

 

 

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25-35 minutes, or until the rice is tender and the liquid has been absorbed.

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  Remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This step allows the rice to steam and fluff up. After 5 minutes, use a fork to gently fluff the rice.
  
  
  While the rice is resting, prepare the shrimp. In a large bowl, combine the shrimp with the remaining tablespoon of Old Bay seasoning. 
  
  
  

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
   
   
   
   
   
   
   
   
   
   
   
  In a large non-stick skillet over high heat, melt the remaining 2 tablespoons of butter. Once the butter has melted, add the shrimp to the skillet. Spread the shrimp into an even layer and cook for 2-3 minutes on each side. Avoid overcooking to prevent a rubbery texture.
  
  
  Once the shrimp are cooked, fold them into the rice and vegetable mixture, gently combining everything.
  
  
  Garnish the dish with chopped fresh parsley and green onions.
  
  
  

  
   
   
   
   
   
  Photography is the property of and copyrighted to Welcome Home.