How to make it

  • In a large skillet cook bacon over medium heat just until brown but not crisp.
  • Drain on paper towels and set aside.
  • Trim fat from steak.
  • Score steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern.
  • Repeat on other side.
  • Cut steak in half lengthwise.
  • Place a portion of steak between 2 pieces of plastic wrap.
  • Working from the center to the edges pound lightly with the flat side of a meat mallet into a 10x6-inch rectangle.
  • Remove plastic wrap and sprinkle steak with 1/4 teaspoon of the lemon-pepper seasoning and 1/8 teaspoon of the salt.
  • Arrange 4 bacon slices lengthwise on steak.
  • Repeat with the remaining portion of steak.
  • Preheat indoor electric grill.
  • In a medium bowl combine spinach, bread crumbs, thyme and the remaining lemon-pepper seasoning.
  • Spread half of the filling over each portion of steak.
  • Starting from a short side roll up each portion into a spiral.
  • Secure with wooden toothpicks at 1-inch intervals starting 1/2 inch from one end.
  • Cutting between the toothpicks slice each portion into six 1-inch pinwheels.
  • On each of six 6-inch skewers thread 2 pinwheels and remove toothpicks.
  • Place pinwheels on the grill rack and close lid.
  • Grill 16 minutes turning once halfway through grilling.

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