The Washington Post

French Dip Pinwheels

French Dip Pinwheels 4.000

Laura Chase de Formigny; food styling by Lisa Cherkasky for The Washington Post

Nourish Sep 24, 2020

Here, thinly sliced, lean steak, garlicky mushrooms and fresh spinach are rolled into a whole grain wrap, then cut crosswise into pinwheels and served alongside a deeply savory, brothy gravy for dipping. It’s a mouthwatering, nutritionally balanced meal that’s made in one skillet, so it’s not only a pure pleasure to eat, but it's practical and healthful, too.

Storage Notes: Leftover steak can be refrigerated in an airtight container for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 (12-ounce) strip or sirloin steak (about 1-inch thick), trimmed (see NOTE)
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 tablespoons olive oil, divided
  • 8 ounces white button or cremini mushrooms, sliced
  • 2 cloves garlic, minced or finely grated
  • 1 large shallot, minced (about 1/3 cup)
  • 1/2 cup dry sherry
  • 1 cup low-sodium beef stock
  • 2 teaspoons Worcestershire sauce
  • 4 large (10-inch wide) whole-grain tortillas
  • 4 cups (2 3/4 ounces) lightly packed fresh baby spinach

Directions

Pat the steak dry with paper towels and season the meat on both sides with 1/4 teaspoon each of the salt and pepper.

In a medium skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Place the steak in the skillet and cook until it forms a brown crust and the meat is cooked to your liking, about 4 minutes per side for medium-rare. Transfer the steak to a cutting board (keep the skillet on the stove top) and let the meat rest for 10 minutes before slicing as thinly as possible across the grain.

Add 1 tablespoon oil to the same skillet and reduce the heat to medium. Add the mushrooms and the remaining 1/4 teaspoon of salt and cook, stirring occasionally, until the mushrooms release their water, about 5 minutes. Stir in the garlic and cook for 1 minute more. Transfer the mushrooms to a dish.

Add the remaining 1 tablespoon of oil to the pan, then add the shallot and return the pan to medium heat. Cook the shallot, stirring, until softened, 2 to 3 minutes. Add the sherry, increase the heat to medium-high and cook until it is reduced by about half, 2 to 3 minutes. Add the stock, Worcestershire and the remaining 1/4 teaspoon of pepper, and continue to cook until the liquid is reduced to about 1 cup total, about 5 minutes.

To make the pinwheels, place a tortilla on a work surface. Scatter 1 cup spinach all over it, then top with a quarter each of the mushrooms and steak slices. Roll the tortilla up tightly, then use a serrated knife to cut it crosswise into 3 to 4 pinwheels. Repeat with the remaining tortillas and filling. Arrange the pinwheels seam side down on serving plates, or use toothpicks to secure them. Serve each accompanied by a ramekin of the jus for dipping.

NOTE: If your steak is thicker than 1 inch, you may need to finish it in the oven at 400 degrees until the internal meat temperature reaches 135 degrees for medium-rare (or longer depending on your preference for doneness). Depending on the thickness of the meat, it could take up to 10 minutes.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 348


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 2g 10%

Cholesterol: 47mg 16%

Sodium: 786mg 33%

Total Carbohydrates: 19g 6%

Dietary Fiber: 9g 36%

Sugar: 2g

Protein: 31g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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