Steak Pinwheels
This steak pinwheel, filled with cheese, spinach, and sun-dried tomatoes, is a perfect choice when you want to impress guests at dinner. Plus, it's quick and simple to prepare.
Ingredients
- 1 lb flank steak butterflied and pounded evenly
- 4-5 slices provolone cheese
- 1 cup fresh spinach
- 1/3 cup sun-dried tomatoes in oil
- Salt and pepper to taste
- Olive oil for grilling
- Butcher’s twine to secure pinwheels
- Optional: 1/4 cup cream cheese for variation
Instructions
- Prepare the Flank Steak: Trim off any excess fat and butterfly the steak by slicing it down the middle, opening it flat. Pound the steak until even.
- Season the Meat: Lightly season both sides with salt and pepper.
- Add the Filling: Layer provolone cheese, fresh spinach, and sun-dried tomatoes evenly over the steak. For a creamy variation, spread cream cheese before adding the spinach and tomatoes.
- Roll It Up: Tightly roll the steak from one end to the other, securing it with butcher’s twine.
- Season the Outside: Rub olive oil on the outside of the roll and season again with salt and pepper.
- Grill the Pinwheels: Heat your grill to 400°F. Place the steak pinwheels on the grill, cooking for 3-4 minutes per side until nicely browned.
- Rest and Serve: Remove the pinwheels from the grill and let them rest for a few minutes. Slice into individual rounds, remove the twine, and serve garnished with fresh parsley.
Notes
Keto variation: For keto steak pinwheels, replace sun-dried tomatoes with mushrooms or bell peppers.
Grilling tip: For a smoky flavor, cook on an outdoor BBQ grill at medium-high heat.