Description
Juicy grilled flank steak pinwheels filled with provolone cheese and fresh spinach, then grilled until tender. This impressive American main course takes only 20 minutes from start to finish.
Ingredients
Scale
- 2pounds flank steak, butterflied
- 9slices provolone cheese
- 2 cupsfresh spinach
- 1 tablespoonolive oil
- 2 teaspoonskosher salt
- 1 teaspoonfreshly ground black pepper
Instructions
- Butterfly the flank steak by placing your palm flat on top and making a horizontal cut across the grain. Maintain an even thickness and stop about 1 inch before cutting through the opposite edge. Open the steak like a book and flatten it. Pound it lightly with a meat mallet if needed.
- Lay the butterflied steak on a cutting board. Season the inside with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Arrange the provolone slices across the steak, covering the surface. Spread the fresh spinach evenly over the cheese.
- Starting at one end, tightly roll the steak lengthwise while tucking in any loose filling.
- Insert skewers every 1 to 2 inches along the seam to hold the roll together.
- Brush the outside of the steak roll with olive oil. Season it with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Cut halfway between each skewer to create evenly sized pinwheels. Secure loose pinwheels with kitchen twine if necessary.
- Preheat the grill to medium-high heat.
- Grill the steak pinwheels for about 4 minutes per side, or until they reach your preferred doneness. Cook to 125°F for medium-rare or 135°F for medium.
- Remove the pinwheels from the grill and let them rest for 5 minutes before serving.
Notes
- Place the flank steak in the freezer for 20 to 30 minutes before butterflying it. Slightly firm meat is easier to slice evenly.
- Soak wooden skewers in water for 1 hour before grilling to help prevent them from burning.
- Tie loosely rolled pinwheels with kitchen twine before grilling if they do not hold their shape.
- Use an instant-read meat thermometer to check doneness. Aim for 125°F for medium-rare or 135°F for medium.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers gently in a skillet over medium-low heat or in a 300°F oven to avoid overcooking the steak.
- Prep Time:8 minutes
- Cook Time:12 minutes
- Category:Main Course
- Method:Grilling
- Cuisine:American
Nutrition
- Serving Size:1 serving
- Calories:352
- Sugar:1
- Sodium:760
- Fat:20
- Saturated Fat:8
- Unsaturated Fat:10
- Trans Fat:0
- Carbohydrates:1
- Fiber:0
- Protein:40
- Cholesterol:105