- 1 Certified Piedmontese flank steak
- Salt and pepper to taste
- Skewers or butchers twine
- Asparagus & Provolone Variation:
- Fresh Asparagus, 8 to 10 stalks
- Provolone Cheese, approximately 6 to 8 slices
- Sun-Dried Tomato & Basil Variation:
- 6 ounces shredded mozzarella cheese
- 6 to 8 sun dried tomato halves
- 6 to 8 fresh basil leaves
Tenderize the flank steak; this can be done at your local market or with a tenderizing mallet.
For Asparagus Provolone:
Place flank steak flat and shingle provolone cheese to cover flank steak. Arrange fresh asparagus on top of cheese, alternating stalks and tips.
For Sun-Dried Tomato & Basil:
Place flank steak flat and top with shredded mozzarella cheese. Arrange basil leaves and sun-dried tomatoes on top of cheese.
Roll up flank steak, guiding stuffing back into flank during rolling process. Press skewers through the center of the roll, approximately 3 inches apart, starting with the end of the roll. If using butchers twine, tie butchers twine around pinwheel every 3 inches, starting with the end.
Cut between each skewer (or butcher tie) to create a pinwheel; each pinwheel should be no thicker than 2 inches. Season each pinwheel with salt and pepper.
Pre-heat oven to 350°F. Grease baking sheet with olive oil or non-stick cooking spray. Place Pinwheels on baking sheet and bake for 15 to 20 minutes.