Steak Pinwheels

Have you heard there is a football game right around the corner?  I hear it's kind of a big deal to football fans.  Okay, it's the game of all games if you are a football fan, especially if your team is on the game roster to play.

Our team is not this year.  The Ravens surprised us though by making it to the playoffs and then they really surprised us when they won the first game over the Wild Card weekend.

Win or lose we are still fans.  We knew that they would need a few years to rebuild after losing so many key players after winning the Super Bowl.  Our family channels all of our team spirit into the teams that are left.

Hey, we are Raven fans but at the end of the day we are football fans too.  We just love a good game.  We love cheering for a team.  Our hopes were dashed when Denver was chased out of town a few weekends ago but now we have moved onto Seattle.

We lived in Seattle for a few years and our families are deeply rooted in the Northwest area.  If it didn't rain so much we might still live there.

Here is a simple appetizer that can be made the day before any event.  It doesn't have to be a football game.  I recommend they sit in the fridge for at least 4-6 hours before being served.  They hold together much better this way.  The pinwheels can be filled with any type of meat, any type of cheese, and you can use any type of wrapper.  These are flour. Honestly they wrap the easiest with flour tortilla but if you have food restrictions then use what falls into your dietary needs.

Horseradish Cream is easy to make too.  I love this cream served on these pinwheels but I also like it on red meat, baked potatoes and sweet potato fries. Horseradish is one of my all time favorite condiments.

Steak Pinwheels

4 large tortilla wraps (flour, rice flour, Paleo, etc...will work)
8 slices of roast beef or turkey
8 slices of thin swiss cheese
4-6 spears of asparagus, steamed until tender
1 bunch of chives, cut into inch pieces (garnish)
horseradish cream
mayonnaise

1.  The night before, lay out tortillas and layer the cheese and meat.  Place an asparagus spear on one end and start to roll the tortilla until a tube is formed. Wrap the tortilla tube in plastic wrap and let sit for 4-6 hours. Overnight is best.

2.  When ready to serve, remove from fridge and cut into 1 inch thick slices. Spread out on a plate.

3.  In a small bowl combine the horseradish cream and mayonnaise.  This is a taste as you go condiment.  Add more or less of what you want.  In a plastic baggie or piping bag add the sauce.  Snip the corner of the baggie and zigzag the cream across the tops of the pinwheels.  Lay a chive piece across the top. See picture above.

NOTE:  If you wish to add the cream sauce to the inside of the tortilla wrapper you may but the cream sauce will need to be made before the pinwheels.