Grilled Steak Pinwheels with Spinach and Sun-Dried Tomato Stuffing
Juicy flank steak rolled with a vibrant filling of fresh spinach, sun-dried tomatoes, and melted mozzarella, then grilled to smoky perfection. These impressive pinwheels are ideal for spring entertaining and deliver restaurant-quality flavour from your backyard BBQ.
Ingredients
- 700g flank steak, butterflied and pounded to 1cm thickness
- 100g fresh baby spinach
- 80g sun-dried tomatoes in oil, drained and chopped
- 100g shredded mozzarella cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Kitchen twine or toothpicks for securing
Instructions
Place the butterflied flank steak between two sheets of cling film and pound evenly to approximately 1cm thickness using a meat mallet.
Season both sides of the steak with smoked paprika, Italian herbs, salt, and black pepper.
Heat 1 tablespoon olive oil in a pan over medium heat, add garlic and spinach, and sauté for 2 minutes until wilted. Remove from heat and let cool slightly.
Spread the wilted spinach evenly over the steak, leaving a 2cm border around the edges. Scatter the sun-dried tomatoes and mozzarella cheese over the spinach.
Starting from the long edge, tightly roll the steak into a log shape. Secure with kitchen twine at 3cm intervals or use toothpicks to hold the roll together.
Slice the roll between the ties into 8 pinwheels, approximately 3cm thick each.
Preheat your BBQ grill to medium-high heat, around 200-220°C. Brush the grates with remaining olive oil.
Place pinwheels flat on the grill and cook for 5-6 minutes per side, until the internal temperature reaches 63°C for medium doneness or 71°C for well done, measured with a meat thermometer.
Remove from grill and rest for 5 minutes before serving. Remove twine or toothpicks and serve immediately.
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