RACHAEL RAY'S FLANK STEAK PINWHEELS

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Rachael Ray's Flank Steak Pinwheels image

Just watched Rachel make this on Food Network. Looks delicious and I wanted to post it before I forgot about it (since it's happy hour)!

Provided by Christy Luster

Categories     Steak

Time 30m

Yield 9-10 serving(s)

Number Of Ingredients 7

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

Steps:

  • Preheat grill or grill pan to high.
  • 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).
  • Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through.
  • 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!
  • Spread the flank steak out so that the grain is running left to right.
  • Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions.
  • Begin rolling the flank steak tightly and away from you.
  • Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill.
  • Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer.
  • Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.

Nutrition Facts : Calories 74.7, Fat 5.5, SaturatedFat 3.5, Cholesterol 14.2, Sodium 284.6, Carbohydrate 1.9, Fiber 0.7, Sugar 0.4, Protein 4.9

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