Steak pinwheels look as good as they taste! It will soon be grilling season, and my steak pinwheels are not only delicious, but they will also give any dinner a special flare. Flank steak is a flavorful cut and looks colorful and unique when layered with cheese, sundried tomatoes, and spinach. (The photo is of the uncooked pinwheels to show the beautiful layers.) This dish looks complex, but it’s really simple to make. The most difficult part of the recipe is butterflying the meat to lay flat and even. Be patient and take your time; you will have it perfect for stuffing and rolling. The grilling takes just minutes, but when served, you have perfectly cooked steak full of tangy sweet flavor and mild melted cheese. It’s a meal that looks as good as it tastes!
Belle’s Steak Pinwheels
1 (2-pound) Flank steak
4 teaspoons steak seasoning rub
12 thin slices provolone cheese slices
2 cups fresh spinach (stems removed)
1 (8-ounce) jar of sun-dried tomatoes in oil (julienned)
Butterfly the steak carefully so it is of an even thickness and lays flat. Place a sheet of plastic wrap on top of the steak and pound the meat evenly until it is about 1/4 inch thick. Slice off uneven ends. Sprinkle evenly with the steak seasoning. Place a layer of provolone cheese, followed by spinach leaves, stems removed, and sun-dried tomatoes. Drizzle some of the oil from the tomato jar for extra flavor. Roll the steak pinwheel tightly, starting from the shorter side. Tie butcher twine around the roll about 2 inches apart from one another. Season the outside with more steak seasoning and punch skewers through the roll for extra support. Slice the roll evenly between the skewers. Brush the pinwheels with olive oil. On a hot grill or fry pan, cook for about 4 minutes on each side for medium-rare. Let rest covered in foil for about 10 minutes before serving.
