Created by TeresaS on January 4, 2016
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.