Flank Steak Pinwheels - Perfect Easy Summer Grilling Recipe!

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.

Trim some fat off the flank steak, leaving some for flavor.

Slice one side of the flank steak to create an even surface, grilling the trimmed fat separately.

Place the flank steak in the freezer for 20 minutes to make it easier to slice.

Open the flank steak like a book, slicing along the grain without piercing through.

Lay plastic wrap on a cutting board and place the steak on it, covering it with more plastic wrap.

Pound the steak out with a meat mallet until it's about an inch bigger on all sides.

Season the top side of the steak with fine salt and black pepper, then flip it over.

Spread fresh pesto evenly over the steak, followed by a thin layer of provolone cheese, roasted peppers, and fresh spinach.

Roll the steak tightly, tucking in any filling that spills out, using the plastic wrap to assist.

Wrap the rolled steak in plastic wrap and place it in the freezer for 20-30 minutes to set.

After freezing, tie the steak portions with kitchen twine or use skewers to hold them together.

Drizzle olive oil on both sides of the pinwheels before grilling.

Preheat the grill to medium-high heat, around 400-450°F.

Grill the pinwheels for about 6 minutes on each side, checking for desired doneness.

Let the pinwheels rest before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens