Flank Steak Pinwheels | Chef Eric Gephart

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories and offers a cheesy flavor.

Fill the firebox with charcoal about 25 to 30% full and bank it to one side.

Light the fire starter and nestle it into the charcoal.

Install a cast iron griddle and bring it up to temperature.

Butterfly the flank steak by cutting it open like a book, ensuring not to cut all the way through.

Use a meat mallet to pound the steak to an even thickness.

Season the opened flank steak with a 50/50 mixture of salt and black pepper.

Spread raw spinach evenly over the steak.

Add Camembert cheese on top of the spinach.

Roll the steak towards you like a sushi roll, pinching the sides to secure the filling.

Insert skewers through the rolled steak to hold it together, deciding the thickness of the pieces.

Preheat the grill to about 425-450°F and oil the grill grate with butter.

Sear the rolled steak on the grill to caramelize the exterior, not cooking it all the way through.

Remove the steak from the grill and slice between the skewers to create pinwheels.

Sear the pinwheels on the cast iron griddle with butter until the cheese melts and caramelizes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens