Bison Pinwheels
Ever craved something that’s gourmet-level good but doesn’t need you to be a chef? Enter these easy bison pinwheels. Juicy bison steak wrapped around herby cheese, sautéed greens, crispy shallots, sun-dried tomatoes, and a little walnut crunch.
And the best part? You’re looking at 45 minutes from start to plate. It’s really that easy.
But let’s not forget about the star of the show: bison meat. Not only is it incredibly tasty, with a rich and slightly sweet flavor, but it’s also leaner and lower in saturated fat compared to beef. Rich in protein and essential nutrients like iron and vitamin B12, bison is a fantastic choice for those looking for a healthy yet satisfying alternative to traditional meats.
So go ahead and give these bison pinwheels a spin – where flavor-packed indulgence meets easy cooking and better-for-you meat.
Bison Pinwheels
Ingredients
- 2 Great Range Premium Bison Flank Steaks
- 2 tablespoons Boursin herbed Gournay cheese - room temperature (1 tablespoon per steak)
- 1 cup sautéed spinach (approximately 4 cups fresh spinach)
- 1/4 cup shallot - sliced and sautéed
- 1/2 cup sun-dried tomatoes in olive oil
- 2 tablespoons crushed walnuts (1 tablespoon per steak)
- 2 teaspoons sea salt
- 2 teaspoons pepper
- 1 cup olive oil - for searing
- toothpicks - for securing
Instructions
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Begin by heating one tablespoon of olive oil in a large skillet. Sauté the spinach until fully wilted and darkened in color – about 5-8 minutes. Remove the spinach from the skillet.
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Add another tablespoon of olive oil to the skillet and sauté the sliced shallot until it is browned and crispy on the ends – about 8-10 minutes. Remove the shallots from the skillet and set aside with the spinach to cool.
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Season both sides of each flank steak with salt and pepper. Cover the bison flank steak with plastic wrap and pound to an even ¼-inch thickness. Spread one tablespoon of Gournay cheese across each steak from one side to the other.
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Add the sautéed spinach, shallots, sun-dried tomatoes, and walnuts to the top of the Gournay cheese. Gently but tightly roll the steak around the filling to create a spiral in the center.
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Use toothpicks in a crisscross pattern to secure the rolled-up steak every 2 inches, so that there is room to slice between sets of toothpicks to create individual portions.
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Chill until the cheese has firmed back up – about 30 minutes to an hour or overnight.
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Heat the remaining olive oil in the skillet over medium-high heat. There should be about a ¼-inch of oil in the skillet.
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Sear the rolled steaks for 4-8 minutes per side. Gently flip the rolls on the sides to sear the sides and edges, 1-2 minutes per side.
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Remove the bison pinwheels from the skillet and let them rest for at least 5-10 minutes before removing the toothpicks. Serve right away and enjoy!
Recipe Notes
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