Flank Steak Pinwheels with Gremolata
Chef Mandy Tanner
8
10 minutes
20 minutes
247
American
Grilled & BBQ
Flank Steak Pinwheels are fun and flavorful and great way to serve a crowd. The flank steak is butterflied, then pounded slightly to create an even surface for filling and rolling. The fillings can be adjusted to personal taste by changing the cheese for a thinly sliced cheddar or Swiss, or using spinach instead of arugula. Using jarred roasted red peppers and julienned sun-dried tomatoes adds color and flavor to the filling. The peppery arugula adds spice to the gremolata, but can be omitted and swapped for just parsley, or you can use a store-bought pesto for serving. The possibilities for customization are endless, but the end result is always a delicious stuffed pinwheel. The rolled flank steak can be prepared in advance and refrigerated up to overnight until ready to cook.
Ingredients
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1 tablespoon kosher salt
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon onion powder
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1 (2-2.5 lb) SRF Flank Steak
or
1 (2-2.5 lb) Double R Ranch Flank Steak
10 slices provolone cheese
3 oz (2 large handfuls) arugula or baby spinach, chopped
1 large (½ cup) roasted red bell pepper, chopped
½ cup sun-dried tomatoes, drained and chopped
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1 cup chopped parsley and arugula, or parsley
2 cloves garlic, minced or grated
¼ cup olive oil
Zest of 1 lemon, finely grated
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
1/8 teaspoon black pepper
Directions
On a large cutting board, place the flank steak with the grain running from top to bottom. With a sharp knife, cut through the middle from the right side towards the left side to butterfly the flank steak open, leaving the left side attached (it should open like a book). Place a piece of parchment paper or plastic wrap on the surface and using the bottom of a heavy skillet, flatten the flank steak into an even layer about ¼ to ½-inch thick.
Prepare the steak rub; In a small bowl, combine the salt, garlic powder, pepper, and onion powder, and stir to combine. Season the flank steak on both sides with the steak rub.
Place the seasoned flank steak on a piece of parchment paper or plastic wrap to make rolling it easier with the grain running horizontal. Place the sliced cheese on the surface of the steak in a single layer, leaving a 1 to 2-inch border along the bottom. Top the cheese with the chopped arugula or spinach, then sprinkle the red bell peppers and chopped sun-dried tomatoes evenly over the greens. Roll the top edge towards the bottom, tucking in the filling as you go. Using butcher’s twine, tie the rolled flank steak every 2 inches to secure the roll. The rolled flank steak can be covered and refrigerated at this point until ready to cook.
Prepare the Gremolata; in a small bowl combine the chopped parsley and arugula, garlic, lemon zest and juice, and season with salt and pepper. Stir to combine. If not serving immediately, cover and refrigerate until ready to serve.
When ready to cook; Heat the grill to medium-high heat (400-450°F). Place the rolled flank steak directly on the grill grates and cook, turning or rolling it every 2 to 3 minutes to ensure even cooking, until the internal temperature reaches 128-130°F on an instant read thermometer, or cook to desired doneness, 15 to 20 minutes.
Remove the rolled flank steak from the grill and let rest for 5 to 10 minutes before slicing, and removing and discarding the butcher’s twine. Serve with gremolata, as desired. Enjoy!