Grilled Steak Pinwheels
Flank steak stuffed with cream cheese, baby spinach & mozzarella, then rolled up into pinwheels and grilled until a perfect medium-rare.
Servings 4
Calories 407kcal
Ingredients
- 1.5 lbs flank steak
- ½ tbsp kosher salt
- ½ tbsp coarse ground black pepper
- ½ tbsp granulated garlic
- ½ cup Boursin cheese
- ¼ cup parmesan cheese (shredded)
- ¼ cup baby spinach
- ¼ cup mozzarella cheese (shredded)
Instructions
- Start by butterflying your flank steak and pounding it out with a meat tenderizer until the entire thing is about 1/2” thick.
- Combine the kosher salt, coarse black pepper, and granulated garlic in a small bowl and season the steak with this mixture.
- Using a spatula or butter knife, spread the Boursin cheese over the top of the butterflied flank steak.
- Add a layer of shredded parmesan, then a layer of baby spinach, then finish with a layer of shredded mozzarella cheese.
- Using your hands, roll the flank steak up tightly into a cylindrical shape.
- Secure the steak with butcher’s twice every 1-1/2” to 2” and tie tightly.
- Let the rolled up flank steak rest in the freezer for about 15 minutes.
- Preheat your grill to 400°F.
- After the steak has chilled in the freezer for 15 minutes, remove it and grab a sharp knife. Slice the steak into pinwheels between the butcher’s twine. Leave the twine intact.
- Place the pinwheels directly on the grates of your grill and let them cook for 5 to 7 minutes per side, or until the steak reaches an internal temperature of 135°F.
- Remove from the grill and let rest for 10 minutes, then serve and enjoy!
Nutrition
Calories: 407kcal | Carbohydrates: 3g | Protein: 43g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 142mg | Sodium: 1292mg | Potassium: 624mg | Fiber: 1g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 3mg
