Stuffed Steak Pinwheels

Bacon and Cheese Steak Pinwheels

Serves 2

Five Ingredients

1 lb sirloin steak

4-5 strips cooked bacon (can be store bought)

½ cup sharp cheese blend (parm, asiago, romano ideally)

1 package seasoned pasta or rice side (such as Knorr or Ben’s)

Balsamic glaze (to taste)

From the Pantry

1-2 T olive oil

Score the steak on the diagonal in two directions, cutting about ¼ inch deep. Cover with plastic wrap and pound to roughly ½ inch in thickness. Alternatively, you can butterfly the steak.

Season with salt and pepper. Cut the bacon into bite-sized pieces and spread over the steak along with the cheese. Roll the steak up into a log shape, making sure it rolls over itself at least 1 time completely to keep everything secured. Secure the steak at the seam with 4-6 toothpicks. Cut the steak into medallions or pinwheels between the toothpicks.

Heat your grill to 450 F. Brush the steaks with olive oil and season with more salt and pepper. Cook 5-7 minutes per side or until cooked through to your liking and cheese has melted.

While the steak cooks, cook your pasta or rice side per package directions. To serve, lay down a bed of pasta and top with two pinwheels. Drizzle with balsamic glaze and optionally garnish with fresh herbs if desired.