Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 8 to 10 pinwheels

Recipe courtesy Rachael Ray, 30 Minute Meals

Ingredients

1 large sirloin or flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 oz. Asiago cheese, shredded
8 oz. baby spinach leaves; washed, patted dry, stems removed
6 oz. Gorgonzola, crumbled
4 scallions, chopped
8 to 10 wooden skewers, (soaked in water if using on an outdoor grill)
Preheated grill or grill pan to high

Directions

  1. To butterfly the steak, start with the meat grain running up and down in front of you.
  2. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak.
  3. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through.
  4. 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).
  5. Spread the steak out so that the grain is running left to right.
  6. Begin layering the steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions.
  7. Begin rolling the flank steak tightly and away from you.
  8. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill.
  9. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer.
  10. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.