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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.