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Ingredients
  

  • 1 lbs Flank steak
  • 1 tbsp Olive oil
  • 1/2 Onion thinly sliced
  • 1 Red bell pepper thinly sliced
  • 1 Green bell pepper thinly sliced
  • 1/2 cup Shredded Monterey Jack cheese
  • 1/4 cup Shredded cheddar cheese
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish (optional)

Instructions
 

  • Preheat your grill to medium-high heat.
  • In a large skillet, heat the olive oil over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
  • Season the flank steak with salt and pepper.
  • Spread the cheese mixture evenly over the butterflied flank steak.
  • Top with the sautéed vegetables.
  • Starting from one long end, tightly roll up the flank steak.
  • Secure the roll with toothpicks or kitchen twine.
  • Grill the pinwheels for 5-7 minutes per side, or until cooked to your desired doneness.
  • Let the pinwheels rest for 5 minutes before slicing.
  • Slice the pinwheels into thick rounds.
  • Garnish with fresh parsley or chives, if desired.
  • Serve and enjoy!

Notes

For a more flavorful filling, add a teaspoon of dried herbs, such as oregano, thyme, or basil, to the cheese mixture.
If you don't have a grill, you can cook the pinwheels in a skillet over medium-high heat for 10-12 minutes, turning them occasionally, until cooked through.
Serve the pinwheels with your favorite dipping sauce, such as marinara sauce, ranch dressing, or sour cream.
Tried this recipe?Let us know how it was!