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Montforte Blue Cheese Crumbles Flank Steak Pinwheel

By marcellaPosted on

Montforte Blue Cheese Crumbles Flank Steak Pinwheel

I had seen a pinwheel recipe on Facebook a few weeks back that had more of a teriyaki flare and purchased the flank steak in anticipation of making pinwheels.

I found a recipe online for a flank steak pinwheel made with blue cheese crumbles. I didn’t have everything in the kitchen, so I improvised and made some changes. You can view the original inspiration for our Sunday Dinner at ArtFromMyTable.

Here’s what I did:

Ingredients:

  • 1 green bell pepper from my garden, charred under broiler
  • EVOO to coat bell pepper for broiling
  • 2 button mushrooms
  • ½ Vidalia onion
  • 1 egg
  • 3 cloves garlic, minced
  • 1cup Montforte blue cheese crumbles
  • 1/2 cup homemade bread crumbs
  • 1 tbsp lemon juice from half of a lemon
  • 1tbsp balsamic vinegar
  • 2 Flank Steak, butterflied – which I butterflied myself
  • Dried basil, thyme, parsley and rosemary from my garden
  • salt & pepper, to taste
  • kitchen twine
  • EVOO

Preparations:

Pre-heat oven to 425°F.

I tossed the roasted bell peppers from my garden in EVOO and then cooked under the broiler until charred black. It took about 20-25 minutes total (I checked every 5 minutes until they were black and charred. I set them aside to let them cool before removing the burned peel.

Next, I butterflied the flank steak; something I had never attempted before and while not perfect, I was pleased that it was successful. I used a butcher knife from my Culinary School classes. I then salted and peppered the inside.

After the pepper was charred, cooled and peeled, I combined with mushrooms, onion, garlic, herbs and chopped until diced and tossed together well.

I combined the egg, lemon juice, balsamic vinegar and blue cheese crumbles.

I folded the blue cheese mixture into the diced veggies and herbs and spread over the inside flack steak side.

I rolled and tied with twine.

I baked 35 minutes in oven using a Rachel Ray meatloaf pan to let the drippings drop through to bottom to use as a gravy for sour cream mashed potatoes. In retrospect, I think that may have allowed too many juices to drain away from the roll. Next time, I will let cook in own juices and decrease time from 35 minutes to 25 minutes.

After 35 minutes, I removed from oven and turned oven to broil.

I coated the outside with EVOO and broiled all sides 5 minutes each to create a nice crust. Again, maybe too many minutes; next time I’ll try 2 minutes on each side under broiler.

It came out savory with the blue cheese adding a nice complexity to the steak. The steak I purchased was Choice; next time I’ll search for Prime for a more tender finished meat. The juicy “gravy” was divine!!

I served with sour cream mashed potatoes with Kerrygold Butter, cream and topped with chopped green onions from my garden.

Save the date: This Saturday, August 25th join me from 2pm to 5pm at Blue Haven Bee Company as Southern Origin Meadery rolls out their new Legacy Red Mead. I’ll be offering a complimentary tasting of Manchego, the iconic Spanish Cheese made from sheep milk and mentioned in The Man of LaMancha as Don Quixote’s favorite cheese. Half pound wedges will be available for purchase along with a menu of specialty cheeses you can order for delivery the week of August 28th. 

In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.

FTA Full Disclosure: The Montforte Cheese was a sample provided to me by Tara Harmon of Schuman Cheese. The manufacturer sent me their product(s), without any obligation on my part, hoping I would review the product/cheese. For more information, please see my About Me page.

Pardon our dust… we’re remodeling the website and over the next few weeks, you will see old files moved to new places and some old files may be gone. If you can’t find something you need, just send me an email and I’ll locate it and send you a link… the new site should be complete by end of September to celebrate the 10th Anniversary of the website. (Marcellathecheesemonger at gmail.com)

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