Flank Steak Pinwheels

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Ok, if the kabobs haven't gotten you in the mood for grilling--this WILL. And don't just do the pinwheels. Do the pinwheels, cheese sauce AND fettuccine noodles. Trust me on this one, please?

FLANK STEAK PINWHEELS

8 bacon strips
1 beef flank steak (around 1-1/2 lbs)
4 cups fresh baby spinach
1 jar (7 oz) roasted sweet red peppers, drained

Place bacon strips wrapped in paper towels, and cook for 2 minutes or until partially cooked.

Cut steak horizontally from long side to within 1/2 inch of opposite side. Open meat so it lies flat.

Place spinach over steak within 1/2 inch of border; top with red peppers.

With the grain of meat going from left to right, roll up jelly-roll style. Wrap bacon strips around the beef and secure with toothpicks. Slice beef across the grain into eight (about) slices.

Grill, covered, over medium heat for 5 to 7 minutes on each side, or until meat reaches desired doneness.

Discard toothpicks before serving.

CREAM CHEESE SAUCE
3 ounces cream cheese, softened
1/4 cup 2% milk
1 tablespoon butter
1/4 teaspoon pepper
1/2 cup crumbled blue cheese

In a small saucepan, combine the cream cheese, milk, butter and pepper. Cook and stir consistently over low heat just until smooth (do not boil!). Off heat, stir in blue cheese.
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~Put a good size spoon full of the cheese sauce on the plate, and place pinwheel on top.

~Serve with fettuccine noodles tossed in a little butter. The noodles soak up the extra blue cheese, and its D-E-V-I-N-E!

~This is a great party grill-out dish. Just prep ahead of time and pop them on the grill when guests arrive.