Lean flank steak is stuffed with asiago, gorgonzola & spinach, sliced and grilled for a picture-perfect meal.
Just look how pretty these are. Seriously, isn't that a gorgeous piece of meat? With the melty cheese and the bright spinach tucked neatly inside the steak...it's a thing of beauty. And it's not just beautiful - it's so delicious. The flank steak has great meaty flavor, the combination of asiago and gorgonzola adds creamy nuttiness and a tangy bite, and the spinach and green onion keep the flavor fresh. YUM.
Some grocery stores carry these already stuffed and ready to grill at the meat counter, but they really aren't hard to make! Plus making them at home means you get to stuff them with whatever ingredients you like. The hardest part is butterflying the flank steak, and you can ask the butcher to do that step for you if you want to make this super simple.
My family has been making these for years, and they are perfect for company because 1) they are so show-stoppingly gorgeous and 2) you can do all the prep work in advance and just pop them on the grill when you're ready for dinner...easy entertaining! And you look like the fabulous host/hostess you are.
Round up those ingredients!
That gorgeous main dish with just 5 ingredients? It's TRUE!
To butterfly the flank steak, start with the meat grain running vertically in front of you. Use a large sharp knife to cut the steak in half horizontally until you almost reach the edge - I recommend doing short strokes and lifting the top layer as you go so you can keep an eye on the width of the meat (try not to cut through!).
Stop when you have about an inch of meat left holding the top and bottom together, lay it out flat and if necessary, make a few more shallow cuts to even out the middle so the whole piece is about the same thickness.
Or ask the butcher to butterfly it for you.
Turn the meat so that the grain is running horizontally (the shorter side of the meat should be closest to you with the longer sides on the right and left) and season with salt and pepper. Layer on the shredded asiago, the crumbled gorgonzola, and the chopped spinach, spreading evenly around the whole piece of steak but leaving about an inch uncovered at the far edge, and place the whole green onions across the edge closest to you.
Starting at the end with the green onions, tightly roll the steak away from you.
Evenly insert the skewers 1-2 inches apart to seal the roll together in a circle (how far apart you space them will determine how big the pieces are). I like to do two in an X pattern to really keep the log firmly together.
Cut in between the skewers (not up against them) leaving an equal amount of meat on either side.
Oil or spray the grill grates (this is important to help keep the cheese from sticking!) and grill the pinwheels for about 3-4 minutes per side.
And that's it!
Easier than you thought, right? I know!
I'm drooling just looking at it. You will be a STAR to whoever you make these for! And obviously...yummy noises await you!
Flank Steak Pinwheels with Spinach, Gorgonzola and Asiago
Ingredients
- 1 large flank steak (about 2 lbs), butterflied along grain
- Salt & pepper, to taste
- 3 oz asiago cheese, shredded
- 3 oz gorgonzola cheese, crumbled
- 3 oz fresh baby spinach leaves, roughly chopped
- 4 green onions, whole
- 4-5 wood skewers, soaked in water and cut in half
Instructions
- Preheat grill to high or get your charcoal started.
- To butterfly the flank steak, start with the meat grain running vertically in front of you. Using a large sharp knife, cut the steak in half horizontally - I recommend doing short strokes and lifting the top layer as you go so you can keep an eye on the width of the meat (try not to cut through!). Stop when you have about an inch of meat left holding the top and bottom together, lay it out flat and if necessary, make a few more shallow cuts to even out the middle so the whole piece is about the same thickness. Or ask the butcher to butterfly it for you.
- Turn the meat so that the grain is running horizontally (the shorter side of the meat should be closest to you with the longer sides on the right and left). Season the meat with salt and pepper and then layer on the shredded asiago, the crumbled gorgonzola, and the chopped spinach, spreading evenly around the whole piece of steak but leaving about an inch uncovered at the far edge. Place the whole green onions across the edge closest to you and tightly roll the steak away from you.
- Evenly insert the skewers 1-2 inches apart to seal the roll together in a circle. I like to do two in an X pattern to really keep the log firmly together. Cut in between the skewers (not up against them) leaving an equal amount of meat on either side.
- Grill pinwheels for about 3-4 minutes per side.
Very very interesting post! I have never done this before. Looks divine. What red wine would you suggest with it?? Thanks for sharing.
We had it with Ménage à Trois California red blend...one of our favorite reds!
You are totally right! Impressive and oh so delicious! It definitely will impress your guests.
That looks and sounds delicious, Rachel!!!!!!!