Bacon and spinach bring plenty of flavor to these spirals of sirloin steak, and they are perfect for backyard cookouts.
—HELEN VAIL GLENSIDE, PA
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
1 1/2 pounds beef top sirloin steak
8 bacon strips, cooked
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1. Lightly score the 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 center of steak. In a bowl, mix the remaining ingredients; spoon over bacon. Starting at a short side, roll up steak jelly-roll style; secure with toothpicks. Cut into six slices.
3. Lightly coat grill rack with cooking oil. 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 145°; medium, 160°). Discard toothpicks before serving.
Per 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.