Ingredients:
1.5–2 lbs flank steak or skirt steak (butterflied & pounded thin)
1–1.5 cups shredded mozzarella or provolone cheese
1/2 cup grated parmesan
2 cups fresh spinach or chopped parsley
1 medium onion, thinly sliced
3–4 garlic cloves, minced
Salt & black pepper to taste
1 tsp Italian seasoning (optional)
Olive oil or melted butter (for brushing)
Butcher’s twine or long skewers
🔪 Preparation:
1. Prep the Steak:
Lay the steak flat and pound it evenly to about 1/4 inch thick.
Season both sides with salt, pepper, garlic, and Italian seasoning.
2. Assemble the Pinwheels:
On the steak, evenly layer:
Fresh spinach or parsley
Cheese (mozzarella & parmesan)
Onion slices
Roll the steak tightly, like a jelly roll.
Tie with butcher’s twine every 1.5 inches, or insert skewers across and slice between them to create individual pinwheels.
3. Preheat the Blackstone:
Set your Blackstone to medium heat.
Lightly oil the surface with olive oil or butter.
4. Cook the Pinwheels:
Place the pinwheels on the hot griddle.
Sear 3–4 minutes per side until golden brown and cooked to desired doneness (medium is perfect).
You can cover them with a melting dome to help cheese melt and center cook through.
5. Rest & Serve:
Let them rest 3–5 minutes.
Remove twine if used. Serve hot with dipping sauce or alongside grilled veggies!
🔥 Pro Tip:
Add a drizzle of garlic herb butter or a balsamic glaze for extra flavor!
