A raw flank steak on a cutting board
Level Up Your Flank Steak Into A Flavorful Pinwheel
You can add some serious flavor to your flank steak by turning it into steak pinwheels. All you need to do is butterfly the steak and roll it up with cheese and vegetables.
Flank steak works well for this technique since the cut is long and thin, which makes it suitable for pouding flat and rolling up with other ingredients.
Use a mallet to flatten the steak, and cut off any extra fat to avoid too much chewiness. Try cheeses like provolone, goat cheese, or mozzarella for the filling.
Other great add-ins include spinach, prosciutto, roasted red peppers, sun-dried tomatoes, and mushrooms. Spread or arrange the fillings on one side of the steak and roll it up.
Use presoaked bamboo skewers or twine to hold the pinwheels together during cooking. Grill the pinwheels for a nice char, then finish them in the oven at 350 F.
You can also bake the pinwheels from start to finish. Make sure the meat hits an internal temp of 145 F, then serve with sauces like chimichurri, potatoes, or a salad.