Surf 'n' Turf Pinwheels
A savory blend of sirloin and shrimp, rolled into pinwheels and accented with fresh veggies for a delightful culinary experience.
Ingredients
- 8 oz super thin sliced beef filet or sirloin
- 1 cup shrimp chopped
- 2 cups spinach
- 3 button mushrooms chopped
- ½ cup cherry tomatoes chopped
- 1 tablespoon garlic powder
- 1 tablespoon red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- salt & pepper to taste
Instructions
- Roughly chop the shrimp into quarter-inch pieces. Season with garlic powder, salt, and pepper.
- Wash and chop the mushrooms and tomatoes. Preheat the olive oil in a skillet over medium-high heat until shimmering. Add the mushrooms and tomatoes, and sauté until the mushrooms have lost their moisture, about 5-7 minutes.
- Add the spinach to the skillet and gently stir until wilted. Let any excess moisture evaporate, then remove from the heat.
- Spread the spinach mixture in an even layer over the sirloin. Place the seasoned shrimp on top. Roll the sirloin around the shrimp and spinach into a pinwheel shape. Secure with toothpicks, then cut into individual portions, about 2 inches thick.
- Sear the pinwheels on each side for 4-5 minutes or until the beef is no longer pink and the shrimp are cooked thoroughly. Serve immediately. Enjoy!
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