- Level: Easy
- Yield: 8 to 10 pinwheels
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- 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
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- Preheat the grill or grill pan to high heat for that perfect sear that'll lock in juicy flavors.
- Butterfly the flank steak: Position the meat with the grain running vertically. Slice lengthwise almost in half, stopping 1 inch from the end. Open like a book, even out the thickness, and let your butcher handle it if needed. Get ready to create a stunning, rollable canvas!
- Build your masterpiece: Rotate so grain runs horizontally. Season boldly with salt and pepper. Layer on shredded Asiago, fresh spinach, crumbled Gorgonzola, and whole scallions. Roll tightly away from you, secure with soaked skewers 1-2 inches apart along the seam. Slice between them for perfect pinwheels bursting with cheesy, herby goodness.
- Grill to perfection: Cook pinwheels 3-4 minutes per side until done just how you like. Fire up your grill and impress everyone with these easy, show-stopping pinwheels!
