Yes, they look to good to eat, but go for it! These Primetime Pinwheels are buttery flank steak rolls packed with tender asparagus spears, sweet red peppers and glazed in balsamic. These are going to put the steak house out of business!
2 Lb Flank Steak
1/2 Lb Asparagus- Thin
1 Red Bell Pepper- Julienned
3 T Prime Time Buttery Beef Rub
2 T Balsamic Glaze
2 T Cooking Oil
Pre heat oven to 400 degrees.
Bring 2 quarts of water to a boil and salt.
Cut the bitter ends off the asparagus and blanch in the boiling water for 2-3 minutes.
Chill rapidly in an ice bath and set aside.
Butterfly the flank lengthwise (against the grain of the meat). Taking care not to cut through the meat. Spread open.
Season the meat generously with Primetime.
Lay the asparagus down parallel to the grain of the meat in a single layer.
Follow with the red pepper.
From one end, roll the meat tightly. Tie with butcher’s twine, in steak sized sections.
Make cuts in between the twine segments to make the pinwheels.
In a sauté pan, over medium high heat, sear the pinwheels in oil.
Remove from the pan and place on a sheet tray and place in the oven for 5-8 minutes or until desired temperature.
Allow to rest for 5-10 minutes after removing from the oven.
Cut off the twine. Plate and drizzle pinwheels with balsamic glaze.