GRILLED SPINACH PARMESAN PINWHEEL STEAKS
 
Prep time
Cook time
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The tang of grilled lemon juice gives a wonderful dimension of flavor to these yummy steak pinwheels. Cook them on an outdoor grill or inside using a grill pan. You're going to love them!
Author:
Recipe type: Main Dish
Serves: 4 servings
Ingredients
  • 2 Large Flank Steaks, About 2 Pounds Each, Pounded to an Even Thickness
  • Extra Virgin Olive Oil
  • Kosher Salt & Coarse Ground Black Pepper
  • Zest of 1 Large Lemon
  • 2 Tablespoons Fresh Rosemary Leaves, Minced
  • 8 Large Cloves of Garlic, Minced
  • 1 Cup Shaved Parmigiano-Reggiano Cheese
  • 3 Cups Baby Spinach, Loosely Packed
  • Butcher's Twine
Instructions
  1. Heat grill to medium high heat.
  2. Lay the flank steaks out on a large workspace and drizzle both sides liberally with extra virgin olive oil, kosher salt and coarse black pepper.
  3. Sprinkle on the minced rosemary, garlic and lemon zest, this time just on one side.
  4. Layer the cheese strips across the tops of each steak.
  5. Top the cheese with the washed baby spinach.
  6. Starting from the narrow end of the steaks, carefully roll the meat into a tight pinwheel.
  7. With the flap side down, tie the steaks up using butcher's twine.
  8. Grill the lemon cut side down until caramelized.
  9. Grill the Pinwheel Steaks, turning them once, for about 10 minutes or until they reach your desired level of doneness.
  10. Remove from the heat and let the steaks rest for 5 minutes.
  11. Remove the butcher's twine, cut into 2 inch slices and douce with the grilled lemon juice.
  12. ENJOY!
Notes
Great served with roasted potatoes alongside. This recipe was adapted from one shown on The Chew.
Recipe by After Orange County at http://afterorangecounty.com/2016/05/13/grilled-spinach-parmesan-pinwheel-steaks/