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  2. Grilled Beef Flank Pinwheels on Rocket Salad

Grilled Beef Flank Pinwheels on Rocket Salad

This hearty and peppery grilled steak salad recipe will keep you fueled all day, whatever your mission might be.

Cook Mode

Ingredients:

  • 1 beef Flank Steak (about 1-1/2 pounds)
  • 1 cup sun-dried tomatoes. drained
  • 1/3 cup (one 3.5 ounce jar) capers, drained
  • 2 tablespoons coarse grain mustard, divided
  • 1/2 cups fresh basil leaves
  • 1/2 cup fresh parsley leaves
  • 8 cups arugula leaves
  • 1 cup roasted corn
  • 1/4 cup diced roasted red peppers
  • 1/4 cup balsamic syrup or glaze

Cooking:

  1. Place beef Flank Steak between 2 pieces of plastic wrap. Using smooth side of meat mallet, pound steak to 1/2-inch thickness.
  2. Place tomatoes, 1 tablespoon mustard and capers in food processor; pulse on and off until smooth. Add basil and parsley. Pulse on and off until smooth, scraping sides of food processor container as needed.
  3. Place steak on cutting board so grain is running left to right. Season steak with salt and pepper, as desired. Spread tomato mixture on steak, leaving one inch at top of steak. Starting from bottom, roll steak tightly to form log. Using (8-inch long) pieces of kitchen string, tie log in intervals to yield 8 one-inch slices. 
    4. Cook's Tip: For a perfect roll, trim the edges of the beef to a perfect rectangle before filling and rolling.
  4. Place beef pinwheels on grid over medium ash-covered coals or over medium heat on pre-heated gas grill. Grill, uncovered, 13 to 15 minutes for medium rare (145° F) to medium (160° F) doneness, turning occasionally, basting with remaining 1 tablespoon mustard, as desired.
  5. Remove string from pinwheels. Place arugula on serving platter. Sprinkle with roasted corn and bell pepper; top with pinwheels. Drizzle balsamic over pinwheels and arugula.
    6. Cook's Tip:
    Rocket is another name for arugula.

    Cooked frozen or canned sweet corn may also be substituted for roasted corn.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!