Flank Steak Pinwheels

Spread the love

This is so flavorful and perfect for grilling season. These can be purchased already prepared by a butcher at a premium, but why do that when you can prepare it yourself and feed so many people for the same price! This can be stuffed with what meat and cheese you enjoy.

Print

Flank Steak Pinwheels

Course Main Course
Cuisine Italian
Keyword bbq, flank steak, grilling season, pinwheels, steak
Servings 12 pinwheels

Equipment

  • Metal or Bamboo Skewers

Ingredients

  • 1 1/2 – 2 lb Flank Steak
  • 1/2 lb Prosciutto Cotto
  • 1/2 lb Sharp Provolone
  • 12 oz Fresh Spinach

Garlic Oil

  • 2 cloves Garlic
  • Parsley Stalks
  • 1/2 tsp Salt
  • Pepper to taste

Instructions

  • Start by cutting the flank steak in half, thickness wise. Using a tendering mallet, tenderize each piece.
  • Layer the inside with prosciutto cotton, provolone and spinach. Roll it up tightly.
  • Using a sharp knife, cut 1 1/2 -2 inch sections. Skewer the pinwheels on either metal or bamboo skewers to keep them together.
  • In a small pot at 1/4 cup Olive oil, 2 garlic cloves, 1/2 tsp salt, pepper to taste and parsley stalks. Bring the oil to a low simmer and turn the heat off. Let the garlic and aromatics steep for 5 mins.
  • Heat up your outdoor or indoor grill. Grease the grill with the garlic oil and place the pinwheels on. Grill on each side for about 3-4 mins. Baste the top of the pinwheels with garlic oil before flipping.