Grilled Flank Steak Pinwheels
These Grilled Flank Steak Pinwheels are a delight! Flank steak, butterflied and filled with provolone and fresh spinach, makes for a quick and satisfying meal in just 20 minutes!
Ingredients
- 2 pounds flank steak butterflied
- 9 slices provolone cheese
- 2 cups fresh spinach
- 1 Tablespoon olive oil for brushing
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Begin by butterflying the flank steak. Place your palm on top and carefully slice horizontally, keeping an even thickness throughout.
- Once opened, lay it flat. Season it with salt and pepper, then top with layers of provolone cheese and a generous spread of fresh spinach.
- Start from one end, tightly rolling the steak while tucking in the filling, creating a snug roll.
- Secure the roll with skewers spaced about 1 to 2 inches apart, then brush the outside with olive oil and sprinkle with remaining salt and pepper.
- Slice through the skewers to form even rounds. If they're loose, use kitchen twine to secure them before grilling.
- Grill the pinwheels for approximately 4 minutes on each side, or until cooked to your preferred doneness. Let them rest for 5 minutes prior to slicing.
Notes
These pinwheels are versatile; feel free to experiment with different cheese or add herbs to enhance the flavor!
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