Delicious grilled flank steak pinwheels filled with spinach, sun-dried tomatoes, provolone cheese, and accompanied by a zesty cowboy butter. Perfect for impressing Mom with a flavorful meal.
1: Butterfly flank steak and add garlic paste, provolone cheese, spinach, and sun-dried tomatoes.
2: Tightly roll it back up and secure with butcher's twine.
3: Cut into pinwheels.
4: Grill pinwheels over indirect heat until they reach an internal temperature of 120 degrees.
5: Move the pinwheels over direct heat to sear and finish at 135 degrees.
6: Allow steaks to rest for 15 minutes before slicing.
7: Serve with cowboy butter.
