Flank Steak Pinwheels
Author: Amy Aberle-Rogan
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 ½ pounds flank steak, pounded to ½-inch thickness
- Bull’s steak and burger bbq rub, to season the meat
- 8 ounces fresh baby spinach leaves, washed and patted dry
- 6 ounces Asiago cheese, shredded
- Bull’s signature stainless steel skewers
Instructions
- To preheat and clean the grill: Turn all 4 burners on to high, close the lid, and allow the grill to preheat for 10 minutes. Using the Bull dual handle monster brush, clean the grill grates removing all residue. Run an oiled rag over the grill grates, and you are ready to grill!
- Making the pinwheels: Pound the flank steak until ½-inch thick. Spread the steak out with the grain running left to right. Season the entire steak with Bull’s steak rub. Layer with the fresh spinach and cheese. Roll the flank steak as tight as you can, rolling away from you. Place Bull’s metal skewers about 1 ½ to 2-inches along the seam of the pinwheel to hold together. Cut in between each skewer to create the pinwheels. IMPORTANT: Make sure each pinwheel has equal parts of meat on either side of each skewer.
- To grill: Place the pinwheels down onto the preheated grill and cook until desired doneness. For medium, cook for 5 to 6 minutes on each side.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/flank-steak-pinwheels/