We can often buy "Pinwheels" here in Australia but they are normally lamb and the filling is stuffing. For a healthier alternative I thought I would use baby spinach leaves and chargrilled capiscum as the filling, which I might just add was delish, but thinking about it further the fillings can be whatever you wish so the potential of this dish is endless.
Beef Pinwheels with Spinach and Chargrilled Capsicum
Points per serve: 4
2 red capsicums
4 beef topside steaks
200g baby spinach leaves
Preheat grill to high. Cut capsicum lengthwise into 4, place on a foil lined oven tray and spray with cooking spray. Place under grill and blacken the skin. Once skin is completely blackened, remove from grill and seal in a plastic bag. (This helps to loosen the skin). After 10 - 15 minutes remove from bad and peel skin away from flesh. Discard skin.
Preheat oven to 180 deg C.
If schnitzels are too thick, pound with a mallet to desired thickness. Place on a board and top with the spinach leaves and two strips of capsicum flesh (distancing between them so the distribute nicely when rolled up).
Starting from one end of the steak, roll up tightly and as straight as possible. Tuck in any filling that is overhanging. Secure with a toothpick or two.
Heat a non stick frying pan over high heat, coat with cooking spray and fry beef rolls until browned all over and sealed. Place on a foil lined oven tray and cook in oven for a further 15 minutes or until cooked to your liking. Remove from oven and allow to rest for 5 minutes.
To serve, remove toothpick and cut into 4 equal slices. Drizzle with any pan juices from oven tray.
* topside schnitzels could easily be replaced with flank steak*