Flank Steak Provolone Pinwheels

Directions

1. Sauté the bell pepper and onions in white wine on high heat for 2-3 minutes. Remove and set aside.

2. Pound out the flank steak to 1/2 inch thickness and season both sides with Sun Valley Musty Dust.

3. Lay out your flank steak and prepare to roll your pinwheels. Add the provolone cheese, sautéed peppers and onions, then the spinach.

4. 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.

5. 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.

6. Cook on low-to-medium heat around 250 °F for 12-15 minutes.

7. Remove and finish cutting into individual steaks.

8. Finish cooking on high heat, 2-3 minutes per side until it reaches an internal temperature of 133 °F.

9. Remove from heat and rest on a wire rack for 5 minutes before serving.