Wednesday Recipes: Steak Pinwheel Strips

Dear Readers,

I hope you are well. This last week has been so hard and I am praying for all of you. I've been looking to God's creation and His Word. Both reveal his divine nature--beautiful and majestic, powerful in the face of evil. He's got us in His hands, just sometimes we change addresses. And some day, soon, we will all be together in love.

Now, this recipe...my son first made this when he was 11 and it's become his recipe to make since. It's delicious and definitely worthy of being served to company. I've tried to teach both my children to cook--next week, I'll share one of my daughters' favorites. I hope you all have a great week with family and friends!

Pinwheel Steak Strips

Ingredients:

2 (1-pound) boneless top round steaks, about 1-inch thick

Salt and pepper to taste

2 (3-ounce) packages cream cheese, softened (to be honest, we just go ahead and use 8 ounces because the more flavor, the better)

2 tablespoons chopped fresh chives

1 ½ teaspoons lemon-pepper seasoning

2 garlic cloves, crushed

Additional chopped fresh chives

Directions:

1.      Pound steaks to ¼ inch thickness, using a meat mallet or rolling pin. Cut each steak

lengthwise into 4 strips (about 1 ½ inches wide). Sprinkle with salt and pepper.

2.      Place cream cheese in a small bowl. Beat at medium speed of an electric mixer until

creamy. Stir in 2 tablespoons chives, lemon-pepper seasoning, and garlic.

3.      Spread cream cheese mixture down center of each strip of meat.

4.      Roll strips, jellyroll fashion, and secure at ends with toothpicks.

5.      Place pinwheels in a shallow dish. Cover and chill at least 1 hour.

6.      Transfer pinwheels to a rack in a roasting pan. Cover and bake at 375 degrees for 20

minutes.

7.      Uncover and bake an additional 5 to 10 minutes or to desired degree of doneness.

Remove wooden picks (if you can; otherwise, serve and let your guests work around

them). Transfer pinwheels to a serving platter.

8.      Garnish with chopped fresh chives.

9.      Yield: 8 servings.

NOTE: This recipe comes from the Southern Living Five-Star Recipe Collection, 1990.