Lemon Pepper Flank Pinwheels

READY IN: 40mins
Recipe by teresas

This has been my all time favorite flank steak recipe. I usually make it without pinwheeling (is that a word?). I got this out of a Better Homes and Gardens Barbecue Cookbook back in the late 70's. Here I go again telling my age. Cooking time does not include marinating.

Top Review by diner524

What a wonderfully flavored flank steak!!! I made 1/2 of the recipe and just marinated the whole steak, but did serve the slices with some grilled onions and mushrooms for a fantastic main dish. The steak was so nice, tender and so flavorful, from such a simple quick recipe. This is a recipe I will add to my favorites for 2014. Thanks so much for sharing the recipe TeresaS!!!

Ingredients Nutrition

Directions

  1. Pound each flank steak to a 10X8 inch rectangle.
  2. Cut each rectangle into four 10X2 strips.
  3. In bowl, combine burgundy, cooking oil, soy sauce, lemon pepper, Worcestershire and pepper sauce.
  4. Place meat strips in plastic bag; set in a deep bowl.
  5. Pour wine mixture over meat: close bag.
  6. Marinate 4-6 hours or overnight in refrigerator, turning twice. (I usually leave steaks whole and don't put in tomatoes or mushrooms, although it is excellent with them . Just a family preference).
  7. Drain meat; reserve marinade.
  8. Loosely roll each strip around a cherry tomato or mushroom cap, starting with short side.
  9. Skewer securely with wooden picks.
  10. Grill pinwheels over medium coals for 15 minutes.
  11. Turn meat; grill about 10 minutes more for rare.
  12. Baste with marinade often.
  13. Remove picks.

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