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steak pinwheels

Flank Steak Pinwheels with Provolone and Spinach

Butterflied flank steak stuffed with provolone, spinach, and roasted red peppers, rolled, tied, seared, and finished to medium-rare perfection.
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Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Flank Steak:
  • 1 large flank steak 1.5-2 lbs
  • Salt and black pepper
  • Garlic powder
  • Italian seasoning
  • Butcher's twine
  • Filling:
  • 6-8 slices provolone cheese
  • 1 cup cooked spinach squeezed completely dry
  • 1/2 cup roasted red bell peppers from jar sliced

Method
 

  1. Butterfly flank steak if thicker than 3/4 inch by slicing horizontally almost all the way through, then opening like a book. Pat completely dry.
  2. Season both sides with salt, pepper, garlic powder, and Italian seasoning. No oil needed.
  3. Layer provolone cheese slices over steak, leaving 1 inch bare along far edge. Spread squeezed-dry spinach evenly over cheese. Distribute roasted red pepper strips over spinach.
  4. Roll steak tightly from long side closest to you toward bare edge. Tie with butcher's twine every 1.5 inches. Slice between twine pieces to create 1.5-2 inch thick pinwheels.
  5. Heat cast-iron griddle or pan over high heat. Sear pinwheels 3-4 minutes per flat side until deep brown crust forms.
  6. Move to indirect heat on grill (or reduce to medium-low on stovetop). Cook 5-8 minutes until internal temperature reaches 130°F for medium-rare.
  7. Rest 10 minutes loosely tented with foil. Remove butcher's twine carefully. Serve as-is or with chimichurri or garlic butter.

Notes

Butterfly for even thickness if steak is thicker than 3/4 inch. Squeeze spinach completely dry to prevent soggy pinwheels. Leave 1 inch bare edge for sealing the roll. Tie very tight with butcher's twine every 1.5 inches before slicing. Sear over high heat first for crust and color. Don't cook past 135°F or flank steak becomes tough. Remove twine after resting, not before cooking. Natural cotton butcher's twine can withstand grill heat.

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