Stuffed Steak Pinwheels
Prep: 30mins Grill: 12 Mins Serves: 8 - 10
1 to 1 ½ lb Flank Steak / 1 ½ tsp Griller Rub / 10oz package Frozen chopped spinach (thawed and drained) / 4 slices swiss cheese / 2 tbls Italian bread crumbs / 8 slices applewood bacon
1.In a medium bowl mix bread crumbs ½ tsp Griller Rub and chopped spinach and let rest in the fridge.
2.Prep steak by trimming fat and cutting in half lengthwise, then place between 2 pieces of plastic wrap. With meat mallet pound lightly working from center out until meat is uniform thickness. Repeat with the other half remove plastic wrap and season both pieces with the remaining Griller Rub.
3.Cook bacon until brown and set aside to drain. (make sure not to over cook, bacon will finish cooking when on the grill)
4.Place flank steak on a cutting board and layer bacon across meat lengthwise and spread spinach mixture evenly leaving ½ inch on one side.
5.On the opposite side of ½ inch left roll steak tightly into spiral and secure with toothpick or butcher twine.
6.Grill uncovered over medium heat rotating steak every 5 minutes to char each side. Remove from heat once internal temp is 160° (medium doneness) and let rest for 5 minutes.
7.Serve by removing toothpicks or twine and cutting into equal slices.