Flank steak pinwheels.

I made these last night for dinner.

I don't want to toot my own horn here but....BEEP BEEP!



Ingredients:

- 1.5 lb. flank steak
- 10 oz. baby spinach
- 7 oz. Gorgonzola cheese
- 7 oz. fresh shredded Parmesan cheese
- 2 cloves of minced garlic


Prep work:

- Butterfly the steak. Make sure you go with the grain. Trim the edges to give you a more "even" steak.
- Marinate the steak for at least 2 hours so the meat becomes tender. I used olive oil and Worcestershire sauce.
- Open he butterflied steak up on a cutting board. Spread the Gorgonzola out over the steak. Chop the spinach and then layer that over the Gorgonzola. Then add the garlic. Top with Parmesan.
- Roll the steak like a maki roll. Keep it tight.
- Pierce the rolled steak with skewers about every inch and a half or so (be sure to soak the skewers beforehand so they don't burn on the grill)
- Slice the steak like a loaf of bread in between the skewers.
- Let the pinwheels sit in the fridge for about 30 minutes.
- Grill over medium heat. Make sure you only turn them once or twice because they can fall apart if you play around with them too much.

Looking back I would try to tenderize the steak some more. Flank steak can be tough and even though I marinated this for over 2 hours it was still a little tough. I would also ditch the Parm and maybe try a creamier tangier cheese like a Roquefort.

8/10 growling stomachs.