Steak pinwheels with spinach, asiago cheese and roasted peppers

Here is a very simple recipe for some great Steak Pinwheels stuffed with Spinach, Asiago Cheese and Fire Roasted Serrano Peppers.

Cooking and prep time: About 15 minutes.

Buy 4 thinly sliced steaks – preferably top round or some type of “flank steak”

You will also need:

• Asiago cheese
• Parmesan Reggiano cheese
• Fresh leafy spinach
• 2 Serrano peppers
• Chili powder
• Chorizo seasoning
• Garlic powder
• Salt and Pepper
• Extra virgin olive oil
• Red wine vinegar

In a small bowl, mix some olive oil, a splash of red wine vinegar, salt and pepper. Drizzle on both side of steak to create a light coating. In another small bowl, mix some chili powder, chorizo seasoning, garlic powder and salt and pepper to create a “rub” and apply to the coated steak.

Set side the steak for about 10 mins.

Next, take your serrano chilis and char them on the grill. This should only take about 2-3 mins over high heat. Once done, cut off the stems, slice the peppers in half and use a spoon to scoop out the seeds (unless you want this steak to be REALLY spicy). Take the fleshy part of the chilis and cut into strips and set aside.

Thoroughly wash your spinach and bunch the leaves into a ball and chop. The spinach should be basically be shredded. I generally will cut off the stems but I suppose you could leave them on if you like. Set aside.

Finally, grate your cheeses (the asiago and the parm).

To put together your pinwheels, simply lay the steak down on a plate (or pan) and add the serrano chili slices, the spinach and cheeses. Once placed on the steak, start at one end and “roll” it up like a cigar. You might want to tie the pinwheel so it doesn’t unroll, or use a cooking basket (as depicted). Either way, after a light searing on the open “end” the pinwheel should close up but be careful when you flip it on the grill just in case.

Place the pinwheel on a hot grill and cook to desired “doneness” (I’m a medium person myself) – about 6-8 mins max.