Lemon Pepper Flank Pinwheels
January 04, 2016
"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."
- 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
Pound each flank steak to a 10X8 inch rectangle.
Cut each rectangle into four 10X2 strips.
In bowl, combine burgundy, cooking oil, soy sauce, lemon pepper, Worcestershire and pepper sauce.
Place meat strips in plastic bag; set in a deep bowl.
Pour wine mixture over meat: close bag.
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).
Drain meat; reserve marinade.
Loosely roll each strip around a cherry tomato or mushroom cap, starting with short side.
Skewer securely with wooden picks.
Grill pinwheels over medium coals for 15 minutes.
Turn meat; grill about 10 minutes more for rare.
Baste with marinade often.
Tips & Variations
No special items needed.