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Mouthwatering Tunisian Beef Pinwheel Delights

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Ingredients

Adjust Servings:
1 small onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil
2/3 cup golden raisin
1/3 cup vegetable broth
1/2 teaspoon salt
1 1/2 teaspoons of fresh mint, snipped or 3/4 teaspoon dried mint, crumbled
1 (1 1/4 lb) beef flank steak

Nutritional information

405
Calories
151 g
Calories From Fat
16.8 g
Total Fat
6 g
Saturated Fat
114.8 mg
Cholesterol
371.2 mg
Sodium
22.6 g
Carbs
1.5 g
Dietary Fiber
15.2 g
Sugars
40.5 g
Protein
129g
Serving Size

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Mouthwatering Tunisian Beef Pinwheel Delights

Features:
    Cuisine:

    I recently purchased a cookbook for DH, Better Homes and Garden New Grilling Cookbook. He looked through it and found this recipe. It is really very good and quite easy. Makes a wonderful presentation served with recipe #113983 and a green vegetable.

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Tunisian Beef Pinwheels, I recently purchased a cookbook for DH, Better Homes and Garden New Grilling Cookbook He looked through it and found this recipe It is really very good and quite easy Makes a wonderful presentation served with recipe #113983 and a green vegetable , This is very good! I prepared the recipe and my husband cooked it on the grill It turned out delicious, full of flavor and tender I made this with your Classic Saffron Rice, as suggested Thanks for sharing Made for ZWT7 for the Vivacious Violets


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    Steps

    1
    Done

    Soak 24 Inches of 100 Percent-Cotton String in Water For 30 Minutes; Drain.

    2
    Done

    While String Is Soaking, in a Large Skillet, Over Medium Heat, Cook and Stir the Onion, Garlic, Cumin and Crushed Red Pepper in Hot Oil Until Onion Is Tender.

    3
    Done

    Stir in Raisins, Wine or Broth and Salt; Bring to Boiling, Reduce Heat and Simmer, Uncovered Approximately 10 Minutes or Until Most of the Liquid Has Evaporated; Stirring Occasionally.

    4
    Done

    Remove from Heat and Stir in Mint, Set Aside.

    5
    Done

    Trim Any Fat from Steak, Place the Steak Between 2 Sheets of Plastic Wrap and Working from Center to the Edge With the Flat Side of a Meat Mallet Pound the Steak to About 1/2 Inch Thickness; Approximately 12x8 Inch Rectangle.

    6
    Done

    Lightly Tenderize Meat With Other Side of Mallet, Remove Plastic Wrap; Spread the Raisin Mixture on Steak to Within 1-Inch of Edge.

    7
    Done

    Fold Over About 1/2 to 1 Inch of Ends of Meat and Roll Up Lengthwise, Tie With String in 2 to 3 Places.

    8
    Done

    Prepare a Gas Grill by Preheating as Per Manufacturers Directions, Reduce Heat to Medium and Adjust For Indirect Cooking, Placing a Drip Pan Under the Meat.

    9
    Done

    Cook Steak For 40 to 45 Minutes or Until Internal Temperature Registers 150 Degrees F.; Remove from Grill and Cover With Foil.

    10
    Done

    Allow the Meat to Stand Covered For 10 Minutes Before Slicing Into 1-Inch Slices.

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