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1
Preheat oven to 350 degrees.
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2
Peel onions and slice into very thin half moons.
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3
I use a mandoline.
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4
Set aside.
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5
Heat an ovenproof skillet (cast iron is lovely) over medium heat and melt some butter and olive oil.
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6
Unwrap flank steak from packaging and place between two pieces of plastic wrap with the grain of the meat running parallel to you.
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7
Using the flat side of a meat mallet or small frying pan, flatten the flank steak to 1/2-3/4 inch thickness to aid in rolling up once its stuffed.
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8
One end will be wider than the other.
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9
I like to keep the narrowest side on the left and widest side on the right.
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10
Salt and pepper both sides of meat.
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11
Using your fingers, spread about 1/3 of the breakfast sausage on half the flank steak, allowing a slight border on the left and top and bottom and not going all the way to the wide (right) end of the meat (probably only covering half to 2/3 of the surface).
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12
The sausage will want to gush out as it is rolled and leaving the border makes allowance for that.
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13
Sprinkle some (not all) sliced onions on the sausage and press.
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14
Have three skewers (bamboo or otherwise) at the ready, and beginning at the narrow end (on the left), roll the meat into a tight pinwheel, trying not to let too much sausage gush out.
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15
Stab it with skewers to hold it together and keep it from unrolling.
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16
If using bamboo, trim off the non-pointy ends so it will fit in the pan.
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17
Put it in the hot pan and while it is browning, open the cans of tomatoes.
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18
Flip the meat so that all possible sides are brown, then remove from the pan.
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19
Place a few handfuls of onions in the pan to make a little bed for the pinwheel.
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20
Return the pinwheel to the pan, cover with the remaining onions, and pour the two cans of tomatoes over the top.
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21
You may wish to smash the tomatoes up a bit.
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22
Cover the pan with parchment paper, then tin foil, and insert an oven-safe meat thermometer into the pinwheel and place the pan in the preheated oven.
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23
After about 45 minutes, check the thermometer.
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24
It is important that the internal temperature reaches the appropriate marker to ensure that the pork sausage is cooked through, although an hour is usually safe.
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25
Carefully remove the pan from the oven and allow to cool for 10 to 15 minutes.
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26
Remove the pinwheel from the pan and slice into 6 to 8 round slices.
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27
Serve over hot buttered rice and a side of green beans (remember to remove the skewers).
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28
Be sure to ladle generous amounts of the tomato-onion broth over the rice and meat.
