Rachael Ray's Flank Steak Pinwheels

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 9
• 1 large flank steak, butterflied along the grain
• salt & freshly ground black pepper
• 6 ounces asiago cheese, shredded
• 8 ounces spinach leaves, washed, patted dry, stems removed
• 6 ounces gorgonzola, crumbled
• 4 scallions, left whole
• 8 -10 wooden skewers, soaked in water

Recipe

• 1 preheat grill or grill pan to high.
• 2 to butterfly the flank steak, start with the meat grain running up and down in front of you. with your knife, begin cutting the meat in half. (essentially, you want a thinner, larger flank steak).
• 3 continue cutting the flank steak in half until you reach about 1 inch from completely cutting through.
• 4 lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. or just ask the butcher!
• 5 spread the flank steak out so that the grain is running left to right.
• 6 begin layering the flank steak with salt and pepper, the asiago, then the spinach, the gorgonzola and scallions.
• 7 begin rolling the flank steak tightly and away from you.
• 8 evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill.
• 9 cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer.
• 10 grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.