Grilled Flank Steak Pinwheels
INGREDIENTS
2 pounds flank steak, butterflied
9 slices provolone cheese
2 cups fresh spinach
1 Tablespoon olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
DIRECTIONS
Butterfly the flank steak by placing your palm flat on top of the steak and making a horizontal cut into the meat, across the grain. Try to maintain an even thickness as you go. Depending on the size of your steak, you may need to lift up the cut portion and make short, shallow cuts as you go across. Continue cutting through the meat until around 1 inch before cutting through the edge. Then open up the meat, like a book, and flatten it out. You can pound it flatter with a meat mallet if it is not an even thickness, but it doesn't need to be perfectly even.
Lay the meat out on your cutting board and season with 1 teaspoon of salt and ½ teaspoon of pepper. Place the slices of cheese over the steak to cover the surface. Then spread the spinach out evenly over the top.
Starting at one end, tightly roll the steak lengthwise, packing in any loose filling as you go.
Place skewers every 1 to 2 inches along the seam to hold it together, then brush the exterior with olive oil and season with the remaining salt and pepper.
Cut halfway between each skewer to create even rounds. If the pinwheels are too loose and not holding together well, you can tie them with kitchen twine to help hold them together on the grill.
Grill for around 4 minutes on each side or until they reach your desired doneness. Then let rest for 5 minutes before serving.