Prep time: 30 mins | Cook time: 5 mins | Freezing/chilling time: 3 hrs 30 mins| Servings: 8
This is an extraordinary dish filled with sweet roasted bell peppers, baby spinach leaves, and shaved Parmesan cheese. With a beautiful presentation that never fails to catch the eye of everyone and its impressive taste, no one can resist these scrumptious Beef Pinwheels or Rosettes!
INGREDIENTS
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1 c. shaved Parmesan cheese
6 roasted bell peppers, cut open and patted dry
2.2 pounds beef roast from the inside round
2 c. fresh baby spinach leaves
1 teaspoon Himalayan salt
1 teaspoon finely chopped fresh thyme
1 teaspoon freshly ground black pepper
HOW TO MAKE BEEF PINWHEELS
Step 1: Let the roast sit in the freezer for at least 20 to 25 minutes until firm. Take the roast from the freezer and slice it into 20 roughly 1/4-inch thin slices. Using a meat mallet, pound each slice until almost paper-thin.
Step 2: On a work surface, lay two plastic film pieces side-by-side to shape a large rectangle. On the plastic film. Arrange the paper-thin slices of meat, making a huge triangle as possible. Make sure the slices of meat overlap.
Step 3: With salt, pepper, and thyme, sprinkle the meat. On the meat, arrange in a single layer the red bell peppers, then top with baby spinach leaves and sprinkle with shaved Parmesan.
Step 4: Begin rolling the meat ideally from one side where the meat is tucked underneath as tightly as possible. I suggest using a plastic film as support and form. With one or two additional layers of plastic film, tightly wrap the roll. Now, put the roast in the fridge to chill for at least 3 hours (preferably overnight) until firm.
Step 5: using butcher’s twine, tie the roast about every 2 inches or so in 8 different locations, then trim the excess twine off.
Step 6: between each string, slice the roast using a sharp knife, making 8 beef pinwheels.
Step 7: Over very high heat, heat the skillet with a liberal amount of healthy cooking oil. Add the pinwheels to the hot oil and cook each side of the pinwheels for approximately 3 minutes. When done, transfer the cooked pinwheels to a plate. Lightly cover them and let them rest for at least 5 minutes before serving. Enjoy!
Nutrition Facts:
Serving: 1pinwheel, calories: 231kcal | carbohydrates: 2g | protein: 33g | fat: 10g | saturated fat: 4g | cholesterol: 86mg | sodium: 947mg | potassium: 519mg | fiber: 1g | sugar: 1g | vitamin a: 945iu | vitamin c: 15mg | calcium: 191mg | iron: 3mg
Ingredients
- 1 c. shaved Parmesan cheese
- 6 roasted bell peppers, cut open and patted dry
- 2.2 pounds beef roast from the inside round
- 2 c. fresh baby spinach leaves
- 1 teaspoon Himalayan salt
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon freshly ground black pepper
Instructions
Step 1: Let the roast sit in the freezer for at least 20 to 25 minutes until firm. Take the roast from the freezer and slice it into 20 roughly 1/4-inch thin slices. Using a meat mallet, pound each slice until almost paper-thin.
Step 2: On a work surface, lay two plastic film pieces side-by-side to shape a large rectangle. On the plastic film. Arrange the paper-thin slices of meat, making a huge triangle as possible. Make sure the slices of meat overlap.
Step 3: With salt, pepper, and thyme, sprinkle the meat. On the meat, arrange in a single layer the red bell peppers, then top with baby spinach leaves and sprinkle with shaved Parmesan.
Step 4: Begin rolling the meat ideally from one side where the meat is tucked underneath as tightly as possible. I suggest using a plastic film as support and form. With one or two additional layers of plastic film, tightly wrap the roll. Now, put the roast in the fridge to chill for at least 3 hours (preferably overnight) until firm.
Step 5: using butcher’s twine, tie the roast about every 2 inches or so in 8 different locations, then trim the excess twine off.
Step 6: between each string, slice the roast using a sharp knife, making 8 beef pinwheels.
Step 7: Over very high heat, heat the skillet with a liberal amount of healthy cooking oil. Add the pinwheels to the hot oil and cook each side of the pinwheels for approximately 3 minutes. When done, transfer the cooked pinwheels to a plate. Lightly cover them and let them rest for at least 5 minutes before serving. Enjoy!
