This one is a winner. In the picture I have posted you can see that the original recipe has spinach.. I took that out and replaced it with cheese. The steak you need for this dish just happens to be one of the cheapest cuts.. and after pounding it flat it is tender and thin.. which means it cooks really fast. Serves:6
Prep Time:20 minutes
Cook Time:10-15 minutes depending on cook method
8 slices bacon
1 to 1 1/2-pound beef flank steak or beef top round steak
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/4 cup fine dry bread crumbs
1/2 cup Feta or Blue cheese crumbles or freshly grated Parmigiana Reggiano cheese(I've used all of them and they're all great so pick whatever floats your boat)
1/2 teaspoon dried thyme,
1/4 teaspoon lemon-pepper seasoning
1. In a large skillet cook bacon just until done but not crisp. Drain on paper towels. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern (Be careful not to cut too deep or it will split open later on) Repeat on second side. Place steak between 2 pieces of plastic wrap or in an unsealed zip lock bag. Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle (just do your best to get it as close to rectangle because it makes it easier when your roll.. but don't sweat it if your meat doesn't want to do that). Remove plastic wrap. Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top (I like to rub it in the meat a bit). Arrange the bacon lengthwise on the steak.
2. In a mixing bowl stir together the cheese, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt. Spread the mixture evenly over the bacon and steak. Don't be shy with the cheese.. if you want to add a little more go ahead. Roll up meat from a short side nice and tightly. Secure with wooden toothpicks at 1-inch intervals , starting 1/2 inch from one end. Cut between toothpicks into eight 1-inch slices. Cook pinwheels on medium/high heat... you might want to keep one as a tester.. but generally because the meat is so thin it should cook in 10 minutes tops. These are also great to make ahead of time and keep well when refridgerated.