Photo: Flank Steak Pinwheels Recipe
Ingredients
- 1 large flank steak, butterflied along the grain
- Salt and freshly ground black pepper
- 6 ounces Asiago, shredded
- 8 ounces curly loose spinach leaves, washed, patted dry, stems removed
- 6 ounces Gorgonzola, crumbled
- 4 scallions, left whole
- 8 to 10 wooden skewers, soaked in water
Directions
Preheat grill or grill pan to high.
To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!
Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.
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By anordicgoddess_...
Malibu, CA
on April 25, 2012
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I made this for the first time tonight. Didn't skewer it but instead rolled it, put it seam side down in a glass 9"x13" pan, and baked it at around 360 degrees for 25-30 minutes. Removed it and let it sit for 15 minutes. Outsides were well done but inside was nice and rare to medium rare.
Took me no time to make and the butterflying was a stroke of genius. Have made many flank steak rolls but have always pounded the meat instead of butterflying and truly think the latter is the better way to go. (Just be careful you don't cut through it.
I didn't have gorgonzola and substituted Maytag bleu cheese and it came out great. Next time, I might do a shallot sprinkle instead of the whole scallions, just for a change.
Also thinking that some prosciutto added in wouldn't be a bad thing...
By bacongrease
on January 31, 2012
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The "stuffing" is excellent. I had some leftover so tomorrow I am stuffing meatballs with it.
Next time I would do 3 things differently.
1. I would half the stuffing recipe.
2. I would score the meat in a x pattern before stuffing on both sides. This serves the purpose of giving the filling something to cling to as well as it would tenderize it a little more.
3. It was a little messy, so I would use butchers string to tie it up instead of sticks. I would roll it. Then I would tie it in a big log. I then would brown it on all sides then stick it in the oven at 375 for 15-25 minutes.
By lovechocolate2
on December 27, 2011
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I tried this recipe and it was delicious. I did not change anything other than baked it in the oven for 450 degrees for 30 minutes. um um good
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