Ad. This tasty grilled flank steak recipe was created for the Arkansas Soybean Promotion Board. #ArkansasSoy #ArkansasSoybeans
Hi friends! Sometimes I wonder if there is a way to make a grilled flank steak taste better than it should. As you already know, flank steak is a tough cut to reallllly make it stand out without days and days and days of marinating and/or cooking in the slow cooker. So, I decided to reinvent the grilled flank steak.
Mind if I suggest… a grilled flank steak stuffed pinwheel? Everybody loves those party pinwheels made out of flour tortillas, cream cheese and cold cuts, right? So, why not stuff a flank steak with gooey cheese and roll it up? And, on top of all that goodness, grill it to bring out that flavor!
Grilled flank steak stuffed pinwheels
- 5 pound flank steak
- 1 tablespoon sea salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon seasoning blend: roasted garlic and herb or similar blend
- ½ teaspoon ground onion powder
- 1 tablespoon basil puree (or pesto)
- 8 slices provolone cheese slices
- 1 cup spinach leaves
- 4 slices turkey pastrami
- Pound steak with rolling pin or mallet until about a quarter-of-an-inch thickness. Liberally sprinkle all sides with sea salt and seasoning blend and rub with olive oil. Marinade 24 hours in fridge.
- Remove from fridge and let sit for one hour prior to prepping.
- Roll out parchment paper and layer all ingredients in this order: onion power, basil puree, cheese, spinach, and pastrami. Roll up and tie.
- Grill on gas grill at 400 degrees and turn every 6 minutes until internal temperature is at least 145 degrees. If you plan on reheating later in the over before serving, remove from heat at this point. If you plan on eating right away, keep on heat an additional 6 -10 minutes.
- Remove from heat, cover loosely with tinfoil and let sit for at least 10 minutes. Remove twine, slice and serve.
How to make grilled flank steak stuffed pinwheels
For those of us who like a little more instruction and visuals, let me provide a few more tips. To start off, you will want to pound a flank steak to give it an even surface for rolling up. Plus, all that pounding will tenderize it as an added benefit.
I highly recommend provolone cheese since it keeps it shape when heated. That means you won’t have a gooey mess all over your grill. Instead, you’ll have a gooey delightful stuffed grilled flank steak! After you layer your steak, roll it up and tie up with twine to keep everything inside… kept inside.
Grilling comes next and once thoroughly cooked, you will remove from heat and set aside. This will allow all the juices to suck back into the meat, so to speak. Doing this makes the most of your beef investment because it will makes it juicier and tastier! Who doesn’t like that? And you’ll feel good knowing that grain-fed beef means a diet high in soymeal. Approximately 97 percent of the soybean meal produced when oil is extracted is used to feed livestock. Half protein, the remaining half is mostly indigestible carbohydrates which can be removed to create protein isolates and concentrates.
Slice and serve and you are good to go! The best part of this method is you can remove from the grill before thoroughly cooked and set aside for a future event by heating in the oven, which will finalize the cooking process.
Who’s ready to fire up the grill?
Eat well, my friends.