Flank Steak Pinwheels with Spinach, Gorgonzola and Asiago
Lean flank steak is stuffed with asiago, gorgonzola & spinach, sliced and grilled for a picture-perfect meal.
Prep Time20 minutesmins
Cook Time8 minutesmins
Total Time28 minutesmins
Course: Main Course
Cuisine: American
Servings: 4
Ingredients
1large flank steak (about 2 lbs),butterflied along grain
Salt & pepper,to taste
3ozasiago cheese,shredded
3ozgorgonzola cheese,crumbled
3ozfresh baby spinach leaves,roughly chopped
4green onions,whole
4-5wood 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.