Rachael Ray's Flank Steak Pinwheels
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- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
9-10
ingredients
- 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.
Questions & Replies
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Reviews
-
Wow, what a delicious keeper of a recipe! I did make a few changes based on what I had on hand (and the fact that it was too cold to bbq last night). I used parmesan for the asiago and another crumbly bleu cheese instead of gorgonzola specifically. I baked them at 400F for about 25 minutes, flipping them over once and they turned out beautifully. I will definitely make these again - so easy and quick! Thanks, CulinaryExplorer, for posting!
Tweaks
-
Wow, what a delicious keeper of a recipe! I did make a few changes based on what I had on hand (and the fact that it was too cold to bbq last night). I used parmesan for the asiago and another crumbly bleu cheese instead of gorgonzola specifically. I baked them at 400F for about 25 minutes, flipping them over once and they turned out beautifully. I will definitely make these again - so easy and quick! Thanks, CulinaryExplorer, for posting!
RECIPE SUBMITTED BY
Christy Luster
Madison, Mississippi