Steak Pinwheel
This Steak Pinwheel stuffed with cheese, spinach and sun-dried tomatoes is a great option if you are trying to impress people at dinner. Best of all it’s fast and easy to make.
Servings: 4 People
Ingredients
- 2 lbs Flank steak
- 4 tbsp Dad's All Purpose Rub
- 12 Provolone cheese slices
- 1 cup Spinach
- 8 oz Sun-dried tomatoes in oil
Instructions
- Carefully slice the flank steak across to butterfly it open.
- Place a sheet of plastic wrap on top of the steak and pound the meat evenly throughout until it is about 1/4 inch thick. Square up the edges.
- Season with Dad's All Purpose Rub
- Start layering with slices 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.
- Start from the shorter side and start to roll up the steak. Make sure to keep everything tightly in place as you roll.
- Tie butcher twine around the roll about 2 inches apart from one another. Season the outside with more BBQ rub. Optionally, use wooden skewers.
- Cut the steak log into individual sections.
- Set to griddle on high heat at 400 degrees.
- Place the skewered steak pinwheels on the flat top and grill 5 minutes per side. For medium rare you want the steak to reach 130 internal temp, if you are going for a more cooked piece, medium should be removed around 140 degrees.
- Rest for 10 minutes before serving.
Notes
- Get crazy with the filling and use whatever ingredients you have on hand.
- If you don't have flank steak, a skirt steak will work as well.
Nutrition
Calories: 635kcal | Carbohydrates: 15g | Protein: 66g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 175mg | Sodium: 697mg | Potassium: 1823mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 2637IU | Vitamin C: 62mg | Calcium: 520mg | Iron: 6mg
