Flank Steak Pinwheels

Super simple, fun, and adventurous, this recipe takes your flank steak to the next level by stuffing it with fresh Spinach and creamy Camembert cheese. The double-searing technique on the Cast Iron Griddle locks in flavors and ensures a perfect caramelization on each slice.

Instructions

1. 01

   Stabilize your grill at 450F and install the Cast Iron Griddle.

2. 02

   While your grill is coming to temperature, butterfly your flank steak.

3.  

   

4. 03

   Use a meat mallet and pound the newly opened steak thin and even.

5.  

   

6. 04

   Season with flank with salt and pepper.

7. 05

   Then lay in fresh spinach and top with shingles of the semi soft cheese. Roll tight like a sushi roll and trim the ends for nice lines.

8.  

   

9. 06

   Skewer the seam side every ½ inch, use the skewer as a guide to how large you want your portions.

10.  

    

11. 07

    Season your cooking surface with oil or butter and place the stuffed steak on the surface. Allow to sear evenly on each side.

12.  

    

13. 08

    Remove from the grill and slice evenly between each skewer.

14.  

    

15. 09

    Season the newly revealed surface area and transfer the slices back to the cooking surface.

16.  

    

17. 10

    Give each side a good sear, best to do with a nob of butter.

18. 11

    Once you like the caramelization, transfer to your presentation plate and enjoy!

19.