Flank Steak Provolone Pinwheels
Stuffed with cheese, peppers, onion and spinach, these delightful pinwheels are guaranteed to impress!
Featuring Sun Valley's "Musty Dust" Mustard Seasoning!
Flank Steak Provolone Pinwheels
Rated 3.5 stars by 2 users
Category
Grill
Cuisine
BBQ
Servings
6
Prep Time
20 minutes
Cook Time
20 minutes
Stuffed with provolone cheese, peppers, onion and spinach, these delightful flank steak pinwheels are guaranteed to impress.
Ingredients
-
Sun Valley “Musty Dust” Mustard Seasoning
-
Skewers
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Butcher's Twine
-
2 lb Flank Steak
-
8 slices Provolone Cheese
-
1/2 Red Bell Pepper, sliced
-
1/4 Red Onion, sliced
-
1/2 cup Spinach
-
2 oz White Cooking Wine
Directions
Sauté the bell pepper and onions in white wine on high heat for 2-3 minutes. Remove and set aside.
Pound out the flank steak to 1/2 inch thickness and season both sides with Sun Valley Musty Dust.
Lay out your flank steak and prepare to roll your pinwheels. Add the provolone cheese, sautéed peppers and onions, then the spinach.
Pressing firmly, roll the steak into a roll. Lay out the butcher twine, 2-3 inches apart and tie into individual steaks, skewering also to help maintain the shape.
Season the outside with more of the Sun Valley Musty Dust and cut in half, making sure during this entire process to not cut the string.
Cook on low-to-medium heat around 250 °F for 12-15 minutes.
Remove and finish cutting into individual steaks.
Finish cooking on high heat, 2-3 minutes per side until it reaches an internal temperature of 133 °F.
Remove from heat and rest on a wire rack for 5 minutes before serving.
Recipe Note
Pro Tip: Before you begin pounding out the flank steak, it’s a good idea to let it come to room temperature for about 20-30 minutes (if it’s been in the fridge). This helps with even cooking.
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