Recipe by Christy Luster
Just watched Rachel make this on Food Network. Looks delicious and I wanted to post it before I forgot about it (since it's happy hour)!
Top Review by breezermom
I made these exactly as posted, but using the green portions of the scallions only due to dietary restrictions. Then I cooked them on a charcoal grill. I did have to cook mine a bit longer than specified, and they turned out perfectly cooked. Delicious! Thanks for sharing! Made for Spring PAC 2014.
- 1 large flank steak, butterflied along the grain
- salt & freshly ground black pepper
- 6 ounces asiago cheese, shredded
- 8 ounces spinach leaves, washed, patted dry, stems removed
- 6 ounces gorgonzola, crumbled
- 4 scallions, left whole
- 8 -10 wooden skewers, soaked in water
Directions See How It's Made
- Preheat grill or grill pan to high.
- To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. (Essentially, you want a thinner, larger flank steak).
- Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through.
- Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!
- Spread the flank steak out so that the grain is running left to right.
- Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions.
- Begin rolling the flank steak tightly and away from you.
- Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill.
- Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer.
- Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.