BBQ Flank Steak Pinwheels
Impress your guests at your next BBQ gathering with these delicious Flank Steak Pinwheels. Perfect for grilling outdoors, they’re a savory combination of tender steak, gooey cheese, savory ham, and fresh vegetables, all rolled up into delightful pinwheels.
Ingredients:
- Flank Steak
- Provolone Cheese
- Ham
- Vegetables
Preparation:
Trim Your Steak:
- Trim off any excess fat and silver skin using a sharp boning knife. Square off the edges to prepare for rolling.
Start Butterflying:
- Insert the boning knife, ideal for precise filleting and trimming, along the trimmed edge of the steak and slice horizontally through the middle, leaving the back edge intact.
Flatten It:
- Pound the seam gently until the steak lays completely flat in a rectangle.
Start Filling with Moist Ingredients:
- Spread your stuffing over the beef, leaving a border. Options include relishes, thinly sliced meats and cheese, or vegetables.
Layer Dry Ingredients:
- Layer cold cuts in a thin layer, leaving a gap at the top and bottom.
Layer Cheese:
- Add thin-sliced cheese over the dry ingredients.
Start Rolling:
- Roll the flank steak tightly away from you to prevent fillings from squeezing out.
Skewer It:
- Insert a skewer through each piece of twine to maintain shape during cooking.
Slice It:
- Slice the steak cleanly into cylinders between each piece of twine.
Season Generously:
- Season the pinwheels generously with salt and pepper.
Start Them Hot:
- Begin grilling the pinwheels over direct heat, then move to indirect heat to finish cooking.
Finish Cool:
- Let the pinwheels finish cooking gently on the cooler side of the grill with the cover on.
Use a Thermometer:
- Use a reliable instant-read digital thermometer, like the Thermapen, to check the core temperature of your meat. Aim for around 120°F for medium-rare or 130°F for medium. Once the steak reaches the desired temperature, transfer it to a plate to rest, maximizing its juiciness.
