Rachael Ray's Flank Steak Pinwheels

Recipe by Christy Luster
READY IN: 30mins
SERVES: 9-10
UNITS: US

INGREDIENTS

Nutrition
  • 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

  • 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.