Mexican Flank Steak Pinwheels - Recipe Testing -- Griddle Seared then Braised on the Grill!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor without dairy.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor but is often more affordable.

Unroll the flank steak and pound it with a cast iron skillet until very thin.

Prepare chorizo and spread it evenly over the flank steak.

Caramelize onions on a griddle until sweet, about 5-7 minutes.

Add julienned poblano and jalapeno peppers to the griddle and cook until softened.

Roll the flank steak tightly with the chorizo and vegetables, using butcher twine to secure it.

Squeeze lime juice over the rolled steak and season with steak-style Mexican seasoning.

Cut the rolled steak into pinwheels using a large knife, keeping the butcher twine on for support.

Sear the pinwheels on a hot griddle until browned on the presentation side.

Prepare the braising liquid by blending together tomatoes, onion, jalapeno, lime juice, cilantro, and garlic.

Add enchilada sauce and beef consomme to the braising liquid and mix well.

Place the seared pinwheels in the braising liquid and cover.

Braise on the grill at about 300 degrees until the meat is tender and falls apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens