Gourmet Steak Pinwheel Recipe

Gourmet Steak Pinwheel Recipe Recipe

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. 


Yields: 4 servings

2 (10-ounce) New York Sirloin steaks, cold
2 teaspoons salt
½ teaspoon black pepper, freshly ground
3 tablespoons olive oil
2 teaspoons Dijon mustard
6 ounces Asiago cheese, shaved
8 ounces arugula leaves
6 ounces crumbled goat cheese
¼ cup Arugula Asiago pesto (recipe follows), as needed


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.

Serve immediately.

Bon appétit!


For a vegetarian equivalent, check out my eggplant roll up recipe.

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.



Published By: Jacqueline Pham on August 19, 2014.


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