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1
Preheat grill to high.
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2
Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes.
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3
Drain and chop.
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4
Meanwhile, place steak between 2 large pieces of plastic wrap.
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5
Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4 inch thickness.
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6
Rub garlic all over one side of the steak.
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7
Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak.
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8
Top with the sun-dried tomatoes and spinach.
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9
Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
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10
Carefully rub salt and pepper all over the outside of the steak roll.
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11
Turn the roll so the overlapping edge is on top.
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12
Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together.
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13
Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each.
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14
Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
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15
Oil the grill rack (see Tip).
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16
Grill the pinwheels 3 to 4 minutes per side for medium-rare.
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17
Use a spatula when turning them to prevent too much filling from falling out.
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18
(Don't worry if the ends of the skewers burn.
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19
They will still hold the pinwheels together.)
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20
Remove the skewers; let the pinwheels rest for 5 minutes before serving.
