As I eat a lot of meat on my low-carb diet, I'm always looking for easy but different ways of preparing. I remembered that Costco used to sell flank steak pinwheels, so I thought I'd give it a shot. My flank steak was two pieces at about 2 1/2 lbs I think. Used a 16 oz bag of thawed frozen chopped spinach, a cup of feta cheese, some rosemary, 1/4 c of diced onion sauteed and a few garlic cloves diced and sauteed, all mixed together. I tried to butterfly the flank steaks, but my skills aren't as good as I thought, so I ended up with holes/gaps. Undaunted, I spread the mixture on the steaks, rolled them up and tied.
As you can see, there are various places with the stuffing coming through. I had intended to slice them before grilling, but realized it just wasn't going to work that way. So I through them right on to direct heat and turned them 1/4 every few minutes.
They were getting a nice exterior char to them, but it was hard to gauge the internal temp because i kept hitting filling, which was much cooler than the meat around it.
When I cut into these, the centers were still uncooked. Not surprising. I had originally planned on 3/4-1" slices that would cook hot and fast, and now I was cooking to a center that was at least twice that. Not thinking too clearly, I first put them back on in 4 pieces.
(you can see here how evenly sliced my butterflying was...)
In the end, I sliced them down from here and put them back on the grill for a little bit longer, just to be sure
Glad I did, as you can see some of the raw spots.
They ended up mighty tasty. Next time, I think I'll pound them thin instead of trying to butterfly them - same end result. I've seen these done with various fillings. May try some colored bell peppers & portabella mushrooms and I may do a marinade of some sort. Also, might dry brine them after pounding them.
As you can see, there are various places with the stuffing coming through. I had intended to slice them before grilling, but realized it just wasn't going to work that way. So I through them right on to direct heat and turned them 1/4 every few minutes.
They were getting a nice exterior char to them, but it was hard to gauge the internal temp because i kept hitting filling, which was much cooler than the meat around it.
When I cut into these, the centers were still uncooked. Not surprising. I had originally planned on 3/4-1" slices that would cook hot and fast, and now I was cooking to a center that was at least twice that. Not thinking too clearly, I first put them back on in 4 pieces.
(you can see here how evenly sliced my butterflying was...)
In the end, I sliced them down from here and put them back on the grill for a little bit longer, just to be sure
Glad I did, as you can see some of the raw spots.
They ended up mighty tasty. Next time, I think I'll pound them thin instead of trying to butterfly them - same end result. I've seen these done with various fillings. May try some colored bell peppers & portabella mushrooms and I may do a marinade of some sort. Also, might dry brine them after pounding them.
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