Beef Pinwheels With Caramelized Onions

In a large skillet, over medium high heat, heat 2 tbs olive oil.

Add the onions and stir.

Immediately add adobo and oregano. Continue to cook until onions caramelize according to taste. I prefer mine lightly golden.

Once onions are done, set aside.

Lay the steak flat on a cutting board.

Pound the steak to make it thinner if desired. I like mine thick so I normally don't pound it.

Cut/slice horizontally into it from top to bottom, keeping the knife level with the cutting board. Keep your guide hand flat on top of the steak to hold the steak in place.

Fold the top half back as you go. Work your way slowly so as not to poke a hole in the steak. Continue cutting until the steak opens up flat but be careful not to cut all the way across because then you'll have two steaks!

If your steak feels uneven, you can pound it to make it all one thickness. You can also pound it to make it thinner all across.

Spread the caramelized onions over steak.

Top the onions with the baby spinach.

Top the baby spinach with the sliced provolone cheese.

Start from bottom edge and roll up away from you, roll steak into tight log making sure to place it seam-side down when done.

Tie a piece of kitchen twine around the steak. Work from end to end but you can also start working outward from the center. Place the twine ties in one inch intervals, until the whole steak roll is tied up.

If the ends are uneven, cut off any meat excess.

Using a sharp knife, slice the beef roll between the pieces of twine into 1-inch-thick (or thicker) pinwheels.

Over medium high heat, heat 3 tbs olive oil and 1 tbs butter in a grill skillet.

Place the pinwheels in the skillet.

Sprinkle salt, pepper and red pepper flakes to taste.

Cook for about 5 minutes before turning over.

Once you turn them over, add salt, pepper and red pepper flakes again.

Cook for another 5 minutes or until cooked to your desired doneness.

Once done cooking, let the pinwheels rest 5-10 minutes (covered with aluminum foil).

Equipment Needed

Spice Level:

Allergens