Flank Steak Pinwheels with Mushroom, Spinach, and Provolone

Fire up the flavor with these bold, cheesy flank steak pinwheels, flame-kissed to perfection on the Weber kettle.

Ingredients

• 1.5 to 2 lb flank steak

• 1 tbsp olive oil

• 8 oz cremini or baby bella mushrooms, finely chopped

• 2 cloves garlic, minced

• 1 tbsp butter

• ½ to 1 tsp crushed red pepper flakes (adjust to taste)

• Salt and pepper to taste

• 6–8 slices provolone cheese

• 2 cups fresh spinach (packed)

• Butcher’s twine

• Toothpicks (optional)

Directions

1. Butterfly the Flank

   Lay the flank steak on a cutting board. Slice horizontally with a sharp knife, keeping it even, until you can open it like a book. Pound it to about ½" thickness if needed.

2. Make the Mushroom Mixture

   Heat a pan over medium heat, add butter and olive oil.

   Add garlic and red pepper flakes. Cook about 30 seconds.

   Add mushrooms, cook down until moisture is gone and they're golden (about 8–10 minutes). Season with salt & pepper. Cool slightly.

3. Assemble the Pinwheels

   Season inside of steak with salt and pepper. Spread the mushroom mixture evenly. Layer with spinach, then provolone slices. Roll tightly from the long side. Tie with butcher’s twine every 2 inches. Slice between twine to create pinwheels (~6–8 pieces).

4. Grill Instructions:

   Bank hot coals to one side of the Weber for indirect heat. Place a drip pan on the cool side. Target temp inside the grill: ~350°F.

5. Cook Indirect

   Place pinwheels on the cool side of the grill. Close the lid. Cook for 20–25 minutes, flipping once halfway, until internal temp hits ~120°F.

6. Finish Over Flame

   Sear each pinwheel over direct heat, about 1–2 minutes per side, to get nice grill marks and finish around 130–135°F internal for medium-rare.

   Let rest for 5 minutes before serving