Stuffed Flank Steak Pinwheels

  • flank steak (~ 1 1/2 - 2 pounds)
  • boursin cheese spread with herbs
  • sun dried tomatoes, julienned 
  • fresh baby spinach, stems removed, rough chopped
  • salt and pepper
  • Romano Basil Vinaigrette  
  • Oil for grilling

Written Method:   

The flank steaks I buy come "rolled up."  So unroll them, make some shallow cuts across the grain, and pound flat between two sheets of plastic wrap.

Season generously with salt and pepper.  Spread them with the boursin cheese.  I used about 2/3 of a container on each, but put as much as you wish.  Sprinkle the cheese spread with a nice healthy handful of sun dried tomatoes, then then the chopped baby spinach.  Roll them up tightly, using the plastic wrap to help you.  You can refrigerate at this point if you would like.  

When you are ready to cut them into pinwheels, place skewers in the meat about every 1" - 1 1/2" apart.  Cut equidistant between the skewers so each will be the same thickness.  You want them to have the same cooking time.  My recommendation is to leave the skewers in.  I tried it both ways.  The skewers helped to keep the pinwheels from unrolling during the cooking process.  If need be, you can break the skewers off a just little larger than the meat if you need them to fit better in a grill pan.  On a grill, you may not need to.

I added some oil to my griddle and allowed it to get really, really hot before putting the meat on to sear.  Grill each side 4 - 5 minutes for a medium doneness, longer if you want them more done.  I also used my tongs to stand them "on end" to sear the edges.  For the last couple of minutes on each side, I drizzled them with the Romano Basil Vinaigrette (I used Wishbone brand).  This gave me a nice moist, tangy, silky finish on the meat.   I think you could totally make these under your broiler as well if that is how you prefer to cook your steaks.