Rachael Ray'S Flank Steak Pinwheels

1. 1

   Preheat grill or grill pan to high.

2. 2

   To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. (Essentially, you want a thinner, larger flank steak).

3. 3

   Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through.

4. 4

   Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!

5. 5

   Spread the flank steak out so that the grain is running left to right.

6. 6

   Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions.

7. 7

   Begin rolling the flank steak tightly and away from you.

8. 8

   Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill.

9. 9

   Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer.

10. 10

    Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.

* Per serving · 4 servings · Values may vary.

No additional tips available.