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4–6 Pinwheel Steak Servings
Meat & Poultry Entrees / Grilled Specialties
Place the 1½–2 lb. trimmed flank steak between two sheets of heavy plastic wrap. Using a meat mallet, pound evenly until the steak is flattened to approximately ½-inch thickness across the entire sheet. Season both sides evenly with salt and black pepper.
Spread 2 Tbsp. RC Pesto Di Pomodoro evenly over the top surface of the meat. Sprinkle 2 tsp. chopped garlic and 1 Tbsp. chopped shallots over the pesto layer. Arrange 6 oz. sliced provolone cheese and 2 oz. fresh leaf spinach evenly over top, leaving a ½-inch border along the edges.
Starting from the long side parallel to the grain, roll the meat tightly into a long cylinder. Skewer the roll completely through at 1- to 2-inch intervals with wooden or metal skewers to keep the roll tight and secure.
Using a sharp chef’s knife, slice between the skewers into individual pinwheel medallions. Preheat grill or charbroiler to medium-high heat. Grill pinwheels for 4 to 6 minutes per side until marked, provolone is soft and melted, and meat reaches desired doneness (130°F–135°F internal for Medium-Rare). Serve warm.
Pesto Di Pomodoro Flavor Enhancement: Utilizing RC Pesto Di Pomodoro adds concentrated sun-dried tomato and basil umami inside the beef roll that melts into the provolone cheese during grilling.
Rolling Along Grain Direction: Always roll the steak so that when you slice into pinwheels, the cut surface displays the cross-grain. This ensures that every bite of cooked flank steak is tender rather than chewy.
Grill Station Prep Tip: For high-volume line service, assemble and skewer the rolled log in advance. Keep wrapped under refrigeration so the provolone stays firm until sliced and dropped onto the hot grill.
