Ingredients
Main Ingredients
- 2 pounds flank steak (butterflied) Butterflied for even cooking.
- 9 slices provolone cheese
- 2 cups fresh spinach
- 1 Tablespoon olive oil (for brushing)
- 2 teaspoons Kosher salt Plus more to taste.
- 1 teaspoon freshly ground black pepper Plus more to taste.
Method
Preparation
- Begin by butterflying the flank steak. Place your palm on top and carefully slice horizontally, keeping an even thickness throughout.
- Once opened, lay it flat. Season it with salt and pepper, then top with layers of provolone cheese and a generous spread of fresh spinach.
- Start from one end, tightly rolling the steak while tucking in the filling to make a snug roll.
- Secure the roll with skewers spaced about 1 to 2 inches apart. Brush the outside with olive oil and sprinkle with any remaining salt and pepper.
- Slice through the skewers to form even rounds. If they feel loose, use kitchen twine to secure them before grilling.
Grilling
- Grill the pinwheels for approximately 4 minutes on each side or until cooked to your preferred doneness.
- Let them rest for 5 minutes before slicing.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 3gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 1gSugar: 1g
Notes
Let the grilled pinwheels rest before cutting to keep the juices inside and maintain tenderness. Experiment with the filling; add sun-dried tomatoes, herbs, or different cheeses.
Tried this recipe?Tried this recipe? check me best Recipes
Elysium Recipes