What’s Happening Today — May 28, 2020
Today on DelmarvaLife –
Delmarva continues to celebrate the graduating class of 2020. Schools all across Delmarva are holding parades and virtual graduations to make sure our local seniors get a proper sendoff. This week will be no different as Pocomoke High School will continue the festivities with a car procession. We talk with Pocomoke High School Principal, Jenifer Rayne, to find out when the procession is happening and how we can make the event extra special for the senior class.
As summer approaches, maybe you’re thinking that the yard needs a little sprucing up. But, you’re not sure what kind of flowers to get or how to properly take care of them. We talk with Gardening Expert, Ginny Rosenkrantz, with the University of Maryland Extension Office, she helps us choose the best flowers and when to plant annuals or perennials.
There have been some amazing artists on the show these past few months. We welcome back Jim Rezac of Dover. He’s performing an original song, “Masterpiece.”
Back in November, we had Chef Mark Salter on the show and he made French Bean Salad. It was amazing! This time, he’s back and making roast chicken with asparagus.
We have a recipe that will be perfect for Sunday night dinner (or any day of the week dinner). Flank Steak Pinwheels are a savory, hearty, and delicious meal. Made up of rolled up flank steak, stuffed with salami and cheese, this recipe takes steak to the next level. Check out the recipe below.
What You’ll Need
- 1 cup Italian bread crumbs
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 6 tablespoons olive oil
- 1 (2-pound) flank steak
- Salt for sprinkling
- Black pepper for sprinkling
- 6 slices provolone cheese
- 1/4 pound thinly sliced salami
- 12 (6-inch) bamboo skewers
What to Do
- Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
- In a small bowl, combine bread crumbs, garlic powder, parsley, and oil; mix well and set aside.
- To butterfly the steak, place steak on a cutting board and place one hand on top of it. Using your other hand, with a sharp slicing knife and holding your knife horizontally to the cutting board, carefully cut the steak in half, three-quarters of the way through the steak. When you are done, it should open up like a book.
- Sprinkle both sides evenly with salt and pepper. Press the bread crumb mixture evenly over the steak. Layer with cheese and salami. Starting from the shortest side, roll up steak like a jelly roll and place seam side down. Insert a skewer every 1-1/2-inch to prevent it from unrolling. Cut 1/4-inch off both ends of steak and discard.
- Cut steak into 1-1/2-inch-thick spirals between the skewers. Insert an additional skewer in each piece in a criss-cross fashion.
- Coat a grill pan or skillet with cooking spray and heat over medium-high heat until hot. Place steak spirals in pan in batches and sear 1 minute on each side. Place steak on baking sheet and roast 12 to 15 minutes or until desired doneness.