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Once both sides are golden brown, remove the tray from the oven and cover it with aluminum foil. This should be tented, creating a dome filled with steam. Place the tray back into the oven, until the pinwheel steaks are cooked to your desired level. This will take around 10-15 minutes for medium steak.
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Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125F internal (about 10-15 minutes more). When the steaks are done, pull them off and let rest for 10 minutes. After resting, add some pesto to the top of each pinwheel.
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Flatten steaks to 1/4-in. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks. Roll the meat up and secure with skewers or toothpicks. Cut each roll into 1/2- to 3/4-in. slices and secure with a toothpick. Grill over medium-hot heat for 4-6 minutes on each side until meat reaches desired doneness.
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Place your pinwheels directly over the hot coals, grill for 3-4 minutes, and then flip them. Repeat the process, grilling for an additional 3-4 minutes. Once you sear both sides, move the pinwheels over to the indirect side of the grill and close the lid. Let them cook for an additional 12-15 minutes, or until they reach an internal temperature.
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Flank Steak Pinwheels
Place a row of sun dried tomatoes in the middle of the flank steak, parallel to the grain of the meat. Tightly wrap the flank steak. Start the roll using the edge nearest you, and roll away to the top. Make it as tight as possible. 10. Tie the roll tight with 4 or 5 pieces of butchers twine equidistant apart. 11.
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Directions. In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmigiano, and bread crumbs and mix well. Add 1/4 cup of the olive oil and mix well with your hands or a spoon. Set aside. Lay steak on a cutting board with grain running parallel to the edge of the counter. Trim left and right edges to form a clean.
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Directions. Preheat grill or grill pan to high. To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half.
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Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Place the beef pinwheels on the grill and cook for about 3-4 minutes per side, or until the desired level of doneness is reached. Remember to rotate the pinwheels occasionally for even cooking.
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Preheat your grill to 275F using the 2-zone grilling method. Add some wood chips to the grill if you desire. Add the steak to the indirect side of the grill and cook for about 60-75 minutes until the steak hits 125F internal. Once it is done, pull it off and let it rest for 10 minutes.
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Instructions. Fire up your grill to get it warming up to cook. Roll out your flank steak and then pound with meat tenderizer. In a bowl combine some olive oil and sesame oil and then use a basting brush to spread onto your hammered flank. Next layer on Prosciutto on to the stack and baby spinach leaves.
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Secure the steak with butcher's twice every 1-1/2" to 2" and tie tightly. Let the rolled up flank steak rest in the freezer for about 15 minutes. Preheat your grill to 400°F. After the steak has chilled in the freezer for 15 minutes, remove it and grab a sharp knife.
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The pinwheels cook easily on the grill. On a gas grill heat one burner to medium high heat and sear the pinwheels for two minutes per side. Lower the heat to medium-low, close the grill and continue cooking for another 7-10 minutes or until the flank steak is cooked to your personal preference. Medium rare is 130-135.
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Preheat your grill for 5-10 minutes on high heat. Place the steak pinwheels cut side down on the hot grill and cook for 3-4 minutes on each side or until they reach an internal temperature of 125°F or to your desired doneness. Then let the steaks rest for 5 minutes before serving.
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Set to griddle on high heat at 400 degrees. Place the skewered steak pinwheels on the flat top and grill 5 minutes per side. For medium rare you want the steak to reach 130 internal temp, if you are going for a more cooked piece, medium should be removed around 140 degrees. Rest for 10 minutes before serving.
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Carefully unwrap the beef roll and cut between the ties to make the pinwheels. Brush both cut sides gently with the remaining olive oil and season with salt and pepper. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate.
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Secure the roll with kitchen twine or toothpicks. Preheat the grill: Preheat your grill to medium-high heat. Cook the steak: Place the pinwheel steak directly over the heat source on the grill. Cook for approximately 4-5 minutes per side, or until the desired level of doneness is reached.
