Flank Steak Pinwheels

Adapted (barely) from Eating Well (June/July 2006)

Easy enough for a weeknight, impressive enough for company.

  • 1-1/2 pound flank steak
  • 1 clove garlic, minced
  • 3 oz. light herbed cheese spread (see tips)
  • 1 cup baby spinach leaves
  • 2/3 cup oil-packed sun-dried tomatoes, well-drained and thinly sliced
  • Kosher salt
  • Black pepper
  • Place steak between two pieces of plastic wrap. Using the pointed side of a meat mallet, pound each side of the steak evenly until a thickness of 1/4 inch is attained. Rub garlic over one side of the steak. Spread the cheese length-wise in a three inch-wide even strip down the middle. Top with the sun-dried tomatoes, then the spinach. Starting at one long side of the steak, roll the steak up tightly, tucking in the filling. Liberally salt and pepper the roll and rub the seasonings in along the outer exposed side of the roll. Push 8 evenly spaced skewers into the meat near the overlapping end to keep the roll tight and the filling inside. Slice the roll between the skewers using a very sharp knife. Each slice should be about 1 1/2 inches thick. Allow to rest on the counter for 20 minutes.
  • Preheat grill to high. Oil the grill rack to prevent the meat from sticking to the hot grill. For medium rare, cook each roll for about 3 minutes per side. Transfer to a plate and allow to rest for about 5 minutes before serving. Serve over a bed of spinach.
  • Quick Tips
  • 1. The original recipe calls for sun-dried tomatoes not packed in oil. I like the oil-packed variety better because they have more flavor and moisture. They also have a lot more fat and calories, so if you are trying to reduce your intake of fat and calories use the non-oil-packed variety.
  • 2. I use Boursin cheese in the black pepper variety. Any flavor will work, it’s just a matter of preference.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4 – 6

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