- flank steak (~ 1 1/2 – 2 pounds)
- boursin cheese spread with herbs
- sun dried tomatoes, julienned
- fresh baby spinach, stems removed, rough chopped
- salt and pepper
- Romano Basil Vinaigrette
- Oil for grilling
- The flank steaks I buy come “rolled up.” So unroll them, make some shallow cuts, and pound flat between two sheets of plastic wrap.
- Pound between plastic wrap so the meat won’t stick to your meat pounder. If you don’t have a meat pounder, you could use a small heavy skillet, an empty wine bottle, or even a rolling pin.
- Spread them with the boursin cheese. For each flank steak, use about 2/3 of a container of boursin each, but put as much as you wish. If you can’t find boursin, you could use herbed goat cheese.
- Season generously with salt and pepper.
- Sprinkle the cheese spread with the chopped baby spinach, then a nice healthy handful of sun dried tomatoes.
- Roll them up tightly, using the plastic wrap to help you. You can refrigerate at this point if you would like. Actually, having it rolled up for a longer period of time will help the pinwheels hold their shape even better.
- When you are ready to cut them into pinwheels, remove the plastic wrap and place skewers in the meat about every 1″ – 1 1/2″ apart.
- Cut equidistant between the skewers so each will be the same thickness. You want them to have the same cooking time. Leave the skewers in. The skewers helped to keep the pinwheels from unrolling during the cooking process. If need be, you can break the skewers off a just little larger than the meat if you need them to fit better in a grill pan. On a regular grill, you may not need to.
- season the cut sides
- Add some oil to my griddle and allow it to get really, really hot before putting the meat on to sear. Grill each side 4 – 5 minutes for a medium doneness, longer if you want them more done. Use tongs to stand them “on end” to sear the edges. For the last couple of minutes on each side, drizzle them with the Romano Basil Vinaigrette