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Flank Steak Pinwheels

Flank Steak Pinwheels

Serves 3

  • 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.

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