Grilled Pinwheel Flank Steak with Spinach and Sundried Tomatoes
 
Prep time
Cook time
Total time
 
A pinwheel steak is simple to make but will impress at the table. This version is stuffed with garlic and herb cheese spread, sundried tomatoes and spinach. The number of servings will vary based on the size steak you buy, we had roughly one pound.
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 1 flank steak
  • salt & pepper
  • Garlic and herb spreadable cheese such as Rondele or Boursin
  • ⅓ c sundried tomatoes, chopped
  • 1 c spinach, chopped.
Instructions
  1. Preheat grill to high heat. If using charcoal set up a direct and indirect side of the grill.
  2. Carefully butterfly the flank steak – opening it like a book and treating the grain of the meat as the direction of the ‘spine’. Carefully cut in the middle and peel open as you go. Cover with plastic wrap and flatten with a meat mallet, until the spine is even with the rest of the steak.
  3. Season both sides with salt and pepper.
  4. Spread the steak with the cheese spread. A nice thick slather of it will do. Top with sundried tomatoes and spinach.
  5. Roll up the steak towards the spine. This will allow you to cut against the grain when you slice it later on. Tie in several places using kitchen twine to hold the steak together.
  6. Sear all 4 sides of the steak on the grill for about 1-2 minutes per side until you see nice grill marks. Transfer the steak to the indirect side of the grill, or if using gas turn off the burners directly under the steak. Cook an additional 10 to 15 minutes until 120 degrees in the center.
  7. Rest steak for about 5 minutes before slicing. Remove twine before serving.
Recipe by Gravel & Dine at https://gravelanddine.com/grilled-pinwheel-flank-steak-with-spinach-and-sundried-tomatoes/