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1. Preheat your oven to 375°F. 2. Slice the beef tenderloin lengthwise and open it up like a book. 3. Pound the beef to an even thickness using a meat mallet.
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Season both sides of the butterflied steak with salt, pepper, and parsley. Lay the butterflied steak flat on a cutting board. Heat a teaspoon of olive oil in a large skillet/saute pan and bring to medium heat. Add the garlic and cook, stirring, for 30-60 seconds until fragrant. Remove from heat.
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Secure with kitchen twine to prevent it from unraveling. Using toothpicks spaced 2 inches apart, skewer the flank steak. Make pinwheels out of the flank steak. Preheat the oven to 350°F. Preheat a cast iron skillet over medium-high heat. Sear the pinwheels for 3 minutes per side in a pan with 2 tbsp olive oil.
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Place the steak pinwheels on a baking sheet or in a roasting pan. For a tender and medium-rare result, bake the pinwheels in the preheated oven for about 15-20 minutes. Adjust the cooking time if you prefer your steak more well-done. Once cooked, remove the pinwheels from the oven and let them rest for a few minutes.
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Secure the steak with butcher's twice every 1-1/2" to 2" and tie tightly. Let the rolled up flank steak rest in the freezer for about 15 minutes. Preheat your grill to 400°F. After the steak has chilled in the freezer for 15 minutes, remove it and grab a sharp knife.
Steak Florentine
Marinate in the refrigerator for 8 hours to overnight. When ready to cook, preheat the oven to 350 degrees F (175 degrees C). Make the filling: Place crushed garlic onto a cutting board. Sprinkle salt over top and scrape with the flat side of a knife to make a paste. Remove steak from marinade and shake off excess.
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Grilled Steak Florentine Pinwheels. Preheat your grill to a high heat. Grease the grill grates by spraying with cooking spray or brushing with oil. Insert skewers or toothpicks into your pinwheels to hold them together while they cook. Arrange the pinwheels on the grill. Grill for 3 to 4 minutes on each side to achieve a medium-rare doneness.
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Directions. Preheat grill or grill pan to high. To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half.
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Step 6: Transfer to the Oven. After searing, transfer the pinwheels to a baking dish or sheet pan. Place them in the preheated oven and let them cook for about 15-20 minutes, or until the desired level of doneness is reached. Remember to adjust the cooking time based on the thickness of your steak slices.
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Use a sharp knife to cut the steak into six pieces 1-1 1/2 inches apart. Preheat the oven to 350 degrees F. While the oven is preheating, preheat a grill pan over medium-high heat. Place the steak pinwheels in the pan and cook until browned on both sides. Finally, place the pan in the oven for eight to ten minutes.
Classic Florentine Steak with Lemon
Instructions: Start by marinating the beef. In a bowl, combine minced garlic, olive oil, salt, and pepper. Rub the mixture all over the steak, ensuring every inch is coated. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld. In the meantime, preheat your grill to medium-high heat.
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Step 4. Add the egg whites, shredded mozzarella cheese and dried basil, salt and ground black pepper to the bowl. Combine all of the ingredients with a spoon.
Beef Florentine Pinwheel stock image. Image of lunch 84683035
Slice flank steak into pinwheels. Preheat oven to 350. Heat a cast iron on medium-high heat. Pinwheels should be seared for 3 minutes on each side in a pan with 2 tbsp of olive oil added. Cook flank steaks in a skillet in the oven for 8 to 10 minutes. Remove from oven and tent with aluminum foil to cool.
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Flatten to 1/4-in. thickness. Remove plastic. In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within 1/2 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices. Transfer to an ungreased baking sheet. Sprinkle with salt and pepper.
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Mix olive oil, balsamic vinegar and garlic together in a small container. Brush marinade on the open side of the flank steak, scooping up the garlic settling at the bottom of the bowl as you do this. Layer the spinach, cheese, tomatoes and basil over the open flank steak, leaving about ½ to ¾ of an inch uncovered around the edges.
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Pat the spinach dry with a paper towel and place the spinach over the bacon. Distribute the garlic slices over the spinach and sprinkle on the Parmesan. Roll up the beef, starting at one of the short ends. Secure the meat closed with the toothpicks placed one inch apart, starting half an inch from one end.