Steak Pinwheel (Print Version)
# Ingredients:
→ For the pinwheel
01 -
2 pounds flank steak
02 -
4 tablespoons Dad's All Purpose Rub (or your favorite steak seasoning)
03 -
12 slices provolone cheese
04 -
1 cup fresh spinach leaves, stems removed
05 -
8 ounces sun-dried tomatoes in oil (reserve some oil)
# Instructions:
01 -
Carefully butterfly the flank steak by slicing it horizontally across (but not all the way through) so it opens like a book. This creates a larger, thinner piece of meat that's perfect for rolling.
02 -
Place a sheet of plastic wrap over the butterflied steak and use a meat mallet to pound it evenly until it's about ¼ inch thick throughout. Try to create a fairly rectangular shape by squaring up the edges.
03 -
Remove the plastic wrap and season the inside surface of the steak with Dad's All Purpose Rub or your preferred steak seasoning, distributing it evenly across the meat.
04 -
Layer the provolone cheese slices across the steak, slightly overlapping them. Next, add a layer of fresh spinach leaves (stems removed), followed by the sun-dried tomatoes. Drizzle some of the oil from the sun-dried tomato jar over the filling for extra flavor.
05 -
Starting from the shorter side of the rectangle, tightly roll up the steak, keeping the filling ingredients in place as you go. Think of it like rolling a jelly roll or cinnamon roll, maintaining tension to create a compact cylinder.
06 -
Tie butcher's twine around the steak roll at approximately 2-inch intervals to help it maintain its shape during cooking. Alternatively, you can use wooden skewers. Season the outside of the roll with additional BBQ rub.
07 -
Using a sharp knife, cut the steak log into individual pinwheel sections between the ties or where you plan to insert skewers.
08 -
Set your griddle or flat top grill to high heat, about 400°F (205°C). Allow it to fully preheat before adding the steak.
09 -
Place the skewered steak pinwheels on the hot cooking surface. Grill for approximately 5 minutes per side. For medium-rare, remove when the internal temperature reaches 130°F (54°C). For medium, aim for 140°F (60°C).
10 -
Transfer the cooked pinwheels to a plate and allow them to rest for 10 minutes before serving. This allows the juices to redistribute throughout the meat for maximum flavor and tenderness.
# Notes:
01 -
For easier slicing, you can place the rolled steak in the refrigerator for 30 minutes before cutting into pinwheels.
02 -
If you don't have Dad's All Purpose Rub, use a mixture of salt, pepper, garlic powder, and your favorite herbs.
03 -
These pinwheels can also be cooked on a regular grill or in a cast-iron skillet if you don't have a griddle.
04 -
You can prepare the rolls ahead of time and refrigerate for up to 24 hours before cooking.
05 -
Try other filling combinations like mozzarella with basil and roasted red peppers, or blue cheese with caramelized onions.