Flank steak pinwheels stuffed with spinach and provolone cheese, grilled to juicy perfection for a fancy dinner or quick grill meal.

Scale

2 pounds flank steak, butterflied

9 slices provolone cheese

2 cups fresh spinach

1 Tablespoon olive oil

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

1. Butterfly the flank steak by cutting horizontally across the grain and open like a book.

2. Season with salt and pepper, layer provolone and spinach evenly.

3. Roll tightly lengthwise and secure with skewers.

4. Brush with olive oil and season exterior.

5. Slice into rounds between skewers.

6. Grill 4 minutes per side until desired doneness.

7. Rest 5 minutes before serving.

Roll tightly to prevent filling from falling out.

Use a thermometer for accurate doneness.

Let rest before slicing for best texture.

Keywords: Flank Steak Pinwheels, Stuffed steak, Spinach and cheese, Fancy dinner, Quick grill