Ingredients
- cup sun-dried (not packed in oil) Tomatoes
- 2 cups boiling water
- 1 pound trimmed of fat Flank Steak
- 1 minced Garlic Clove
- 3 tablespoons light herbed Cheese Spread
- 1 cup Baby Spinach
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Pepper
Directions
Flank steak is one of those cuts of meat that’s custom-built for the grill. When cooked right, it has a mild, beefy flavor and lean texture, with just the right amount of chew when you slice it thinly across the grain.
The combination of the perfect ingredients make this a delicious and impressive flank steak recipe that is always a huge hit for guests! Easy to prepare (but it doesn’t look like it is), great tasting and pretty to look at too!
Recipe Credit: eatingwell.com
Steps
1 Done | Preheat grill to high. |
2 Done | Place sun-dried tomatoes in a bowl and pour boiling water over them and let it steep until softened for about 10 minutes. Drain and chop. |
3 Done | Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness. |
4 Done | Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. |
5 Done | Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch. |
6 Done | Oil the grill rack . Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers and let the pinwheels rest for 5 minutes before serving. |
