This recipe may seem a little complicated but it is well worth the effort.

For this recipe you will have to have a flank steak that has been thinned/filet style. If the flank steak is thick, you can have the butcher thin it out for you or you can do it yourself if you are experienced with a knife. I do not recommend using a thick flank steak for the pinwheel recipe. Once the steak has been thinned, you should have two pieces of steak. Sprinkle some cheese across the top. I use a seasoned shredded white cheese of some sort like mozzarella with some herbs and spices but you can use any cheese you like. After sprinkling the cheese on, lay a couple whole scallions (green onions) at one end, and if you like spinach, you could also sprinkle a little spinach on top of the onion, but only at the one end. Start rolling the steak jelly roll fashion starting with the end with the onions and spinach. After rolled, carefully insert skewers through the steak, about 1 ½ - 2 inches apart. You should use anywhere from 3 to 5 skewers per half of steak, depending on size of steak. If using wooden skewers, soak the skewers in water for about 2 - 3 minutes prior to inserting into beef. Using a sharp knife, cut into individual steaks. With both halves you can usually yield about 6 - 8 steaks. Cut off and discard the end pieces as they normally fall apart anyhow. You can grill it or broil it. To grill, preheat grill to medium high heat. Grill steak 5 - 6 minutes per side for rare and 7 - 8 minutes for medium, do not overcook. Let rest for 2 -3 minutes before serving. Enjoy.