Flank Steak Pinwheels Recipe


  • 2 lbs flank steak
  • Olive oil
  • Kosher salt
  • Fresh ground black pepper
  • Zest of 2 lemons, divided
  • 4 tablespoons rosemary, stemmed and coarsely chopped
  • 8 cloves garlic, grated
  • 2 cups loosely packed flat-leaf parsley leaves
  • 1 cup shaved Parmesan cheese
  • Pre-soaked skewers

Cooking Instructions:

  1. Prepare outdoor grill to medium-high heat. Unroll steaks on a large work surface and lightly pound if necessary to make the meat an even thickness, about ¼- to ½-inch thick.
  2. Drizzle meat with olive oil and season both sides with salt and pepper. Scatter the zest of 1 lemon on each steak.
  3. Top the meat with rosemary and chopped garlic, and scatter a layer of parsley over the top using about 1 cup of leaves per steak.
  4. Top the parsley with shaved Parmesan cheese Carefully wrap and roll the steaks into large pinwheels.
  5. Skewer the center of each steak tightly pre-soaked skewers, placing skwers about 1.5 inches apart from one another.
  6. Cut each steak evenly, spacing your knife between the skewers to form 6 pinwheels each about 1½ inches thick and 4 inches in diameter.
  7. Grill for about 5 minutes on each side, until finished to your level of preference.

Recipe Source here

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