Italian Steak Pinwheels

How to Make

• Step 1: Steak ... Now, you need to butterfly the steak. You can do it yourself; but, I usually just ask the butcher. They don't charge you; and, they are just so much better at it. If you do it yourself; you need to cut the steak in half (horizontally, side to side), but, don't go all the way through. Stop about 1" from the other side. Then, open the steak up like a book.

• Step 2: After you have it opened up; place the steak between 2 pieces of plastic wrap. Now, take a mallet and pound, until you get a fairly thin and even steak. You want it thin enough to stuff and roll (about 1/4 thick).

• Step 3: Marinade ... Use your favorite Italian marinade; a simple bottled one, is just fine - or, make your own. Marinate the steak for 1 hour up to 4 hours (4 being ideal). And, I marinate mine right in a large ziplock bag; but, you can use whatever you have. After the steak has marinated, remove from the refrigerator, pour out the marinade; and, let it rest on the counter to take the chill off. Pat dry, using a paper towel - and, season lightly with salt and pepper, on both sides.

• Step 4: Stuffing ... Lay out the steak on a couple of big sheets of plastic wrap; you will use the plastic wrap to roll up the steak. Make sure to lay the steak on the plastic wrap with the grain going from left to right. This means ... when you cut the steak; you will be cutting it across the grain - which will give you a tender steak.

• Step 5: Lightly brush the pesto over the top, sprinkle with the bread crumbs, add the cheeses; and spread evenly over the top. Make sure to leave a little room from each side; and 1" from the top (where the roll will end). Top with the chopped spinach and and sun dried tomatoes.

• Step 6: Roll ... Using the plastic wrap, start to roll your steak from the bottom closest to you to the top. Remember the grain should be running horizontally. Roll the steak up pretty tight right in the plastic wrap; then, twist of the ends of the wrap, and tie to secure. The reason for this ... is, to have the steak chill and firm up in the roll, before slicing and grilling. Next, refrigerate for for 2-4 hours, 4 hours is idea. I have even did this step the day before; and, it still works great.

• Step 7: Cut ... Remove the steak from the plastic wrap. The steak should be nice and chilled, and firm. Cut the roll in 1 1/4-1 1/2" thick slices. Now, I like to put a skewer through the roll to hold them together. This isn't necessary; but, I think it helps. Also, it makes them look like little 'lollipops;' and, makes them very easy to grill.

• Step 8: Grill ... Lightly brush each pinwheel with a little olive oil, and season lightly with salt and pepper, on each side; it should already be pretty well seasoned. As mentioned, I like a flat grill indoor grill pan; but, you could also use a large nonstick saute pan too. Grill on high heat; until the meat is medium rare - or, your preferred doneness. Make sure to cook on the first side until you get a nice char; then, flip. If it is cooked too slow, at a lower heat, the cheese will ooze out. A high heat, will sear each side. It doesn't take long to cook; Maybe 5-7 minutes.

• Step 9: Finish, Serve, and ENJOY! ... I like to serve these family style on a bed of creamy polenta; and, a crisp salad or your favorite vegetable. Grilled zucchini would also be a nice side dish.