Description
Grilled Flank Steak Pinwheels wrap provolone and spinach in juicy beef for a stunning 20-minute entrée.
Ingredients
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
Instructions
1. Butterfly flank steak across the grain and open flat.
2. Season inside with 1 tsp salt, ½ tsp pepper. Cover with cheese slices, then spinach.
3. Roll steak tightly; skewer every inch. Brush outside with olive oil; season with remaining salt and pepper.
4. Slice between skewers to create pinwheels. Tie with twine if needed.
5. Grill over medium-high heat 4 minutes per side, then rest 5 minutes.
6. Remove skewers, slice, and serve hot.
Notes
Rolls can be made a day ahead and chilled.
Substitute arugula for spinach for peppery bite.
Leftovers shine in wraps or atop salads.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 320
- Sugar: 0
- Sodium: 860
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 36
- Cholesterol: 95
Keywords: grilled flank steak pinwheels, stuffed flank steak, 20 minute steak