Bacon and spinach bring plenty of flavor to these sirloin steak spirals. It looks impressive but it's easy to make for a backyard cookout.
—Helen Vail, Glenside, PA
Takes: 25 min. • Makes: 6 servings
11/2 lbs. beef top sirloin steak
8 bacon strips, cooked
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. cayenne pepper
1. Lightly score steak by making shallow diagonal cuts at 1-in. intervals into top of steak; repeat cuts in the opposite direction. Cover steak with plastic wrap; pound with a meat mallet to 1/2-in. thickness. Remove plastic.
2. Place bacon widthwise at the center of the steak. In a bowl, mix remaining ingredients; spoon over the bacon. Starting at a short side, roll up steak jelly-roll style; secure with toothpicks. Cut into 6 slices.
3. On a lightly oiled grill rack, grill pinwheels, covered, over medium heat 5-6 minutes on each side or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°). Discard toothpicks before serving.
1 pinwheel: 227 cal., 10g fat (4g sat. fat), 60mg chol., 536mg sod., 3g carb. (0 sugars, 1g fiber), 31g pro. Diabetic exchanges: 4 lean meat, 1 fat.