Rated 3.3 stars by 4 users
These delectable pinwheels showcase a perfect combination of flavors and textures, carefully crafted to deliver a truly indulgent dining experience. The succulent, melt-in-your-mouth steak envelops a delightful medley of earthy mushrooms, caramelized onions, rich cheese, and vibrant spinach. Each bite is a symphony of tastes that harmoniously blend together, resulting in a tantalizing sensation for the taste buds. These pinwheels are not only a treat for the senses but also impressive visually; their spiral shape and colorful filling make them visually appealing on any plate.
See Recipe Below for Video Instructions!
Preheat grill to 350-400 degrees
In a cast iron skillet or Dutch oven, saute onions, mushrooms, and rosemary in butter until soft. Season with the AP rub and add a splash of W Sauce for the last few minutes of cooking. Allow to cool while prepping your steak.
Trim off any excess fat from the flank steak and butterfly lenghtwise by making a long, shallow slice along the middle of the side of the steak. Keep following that line until you have gotten through to the opposite side and lay the steak open. Use a meat mallet or heavy pan to pound the steak out to a thin, but even thickness all around.
Start by seasoning the steak on both sides with Bama’s AP rub, then shingle a layer of cheese, optionally followed by the prosciutto, then spinach.
Spread an even layer of the onion and mushroom mixture on top and roll the steak up, tucking in all the filling as you go.
Tie the steak up with butcher’s twine every two inches, then cut in the middle of each tie to create even pinwheels.
Grill over direct heat until reaching your preferred doneness.
Top each steak with a slice of butter and some W Sauce while resting.
Don’t forget to remove the string before enjoying!