Lemon Pepper Flank Pinwheels

Prep Time
Cook Time
Ready In

"This has been my all time favorite flank steak recipe. I usually make it without pinwheeling (is that a word?). I got this out of a Better Homes and Gardens Barbecue Cookbook back in the late 70's. Here I go again telling my age. Cooking time does not include marinating."

Original recipe yields 8 servings


  • Serving Size: 1 (174.5 g)
  • Calories 261.2
  • Total Fat - 16.3 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 77.1 mg
  • Sodium - 579.8 mg
  • Total Carbohydrate - 2.3 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.1 g
  • Protein - 24.8 g
  • Calcium - 38.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step 1

Pound each flank steak to a 10X8 inch rectangle.

Step 2

Cut each rectangle into four 10X2 strips.

Step 3

In bowl, combine burgundy, cooking oil, soy sauce, lemon pepper, Worcestershire and pepper sauce.

Step 4

Place meat strips in plastic bag; set in a deep bowl.

Step 5

Pour wine mixture over meat: close bag.

Step 6

Marinate 4-6 hours or overnight in refrigerator, turning twice. (I usually leave steaks whole and don't put in tomatoes or mushrooms, although it is excellent with them . Just a family preference).

Step 7

Drain meat; reserve marinade.

Step 8

Loosely roll each strip around a cherry tomato or mushroom cap, starting with short side.

Step 9

Skewer securely with wooden picks.

Step 10

Grill pinwheels over medium coals for 15 minutes.

Step 11

Turn meat; grill about 10 minutes more for rare.

Step 12

Baste with marinade often.

Step 13

Remove picks.

Tips & Variations

No special items needed.



I have several well used Home Gardens Cookbooks, having enjoyed your pinwheels has me think it's time I look over a number of our old favs from back in the day! Other than subbing a red wine I had on hand made as posted. A real winner at our house! It will be added to my summer grills!

review by:
(28 Jun 2016)