Flank Steak Pin-Wheels (she: Ann Marie)

Hi there! My name is Ann Marie and I am a happy housewife and mommy to my two little darlings. My passion is making our home a great place for them to grow up. I love cooking, baking, decorating and all things home and family. I have recently rediscovered my love for writing and broke into the blogging world with thewelllovednest.com. I have thoroughly enjoyed creating my blog and was so pleased that Mariel was gracious enough to let me share one of my posts with you. This recipe got rave reviews by the hubby (what man doesn’t love meat on a stick?) I hope you give it a try!

“YUM!” Is the only word I can use to describe this recipe. I was at my mom’s one day and caught the tail end of 30 minute meals where Rachael Ray made these. I didn’t see the prep, only the finished meal and they looked “delish,” as Rachael would say. So, I looked up the recipe and figured I would give it a shot. I have to admit that when I first read the recipe I was a little intimidated, but it turned out to be really simple!

First of all, you start with a flank steak and have to butterfly it. Since I missed that part of the show, I wasn’t quite sure I was doing this correctly. I really should have taken the advice in the recipe….

Next time I will ask the butcher to do it for me. Even though they turned out, I am not 100% sure if I did this step correctly. Oh well, all is well that ends well I guess.

Next you basically layer all the remaining ingredients onto the steak

Then roll and insert skewers…

Then slice between the skewers…

Pretty, huh?

Next time I make these, it will be outside on the grill. I grilled them on the stove and they smoked the house up when the cheese melted.

Plus with the skewers I could only fit them in the pan one at a time.  I highly recommend these, they were great and easy!

Here is the recipe!

1 large flank steak, butterflied along the grain

Salt and freshly ground black pepper

6 ounces Asiago, shredded

8 ounces curly loose spinach leaves, washed, patted dry, stems removed

6 ounces Gorgonzola, crumbled

4 scallions, left whole

8 to 10 wooden skewers, soaked in water

Preheat grill or grill pan to high.  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.  Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. 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!  Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.