Brunk Flank Steak Pinwheels

Category: Mains  |  Method: Grill or Smoker  |  Prep: 25 min  |  Cook: 30 min  |  Total: 55 min  |  Serves: 4

Flank steak pinwheels look like a restaurant dish but they're actually one of the easiest ways to get a ton of flavor into a lean cut. Pound it thin, layer it with cheese and peppers, roll it tight, and let the Brunk Starter Trio do the heavy lifting on flavor. Slice it into rounds and you get a built-in presentation that's perfect for date night or a tailgate spread.

Ingredients

Filling

• 1 flank steak, 1.5–2 lbs, butterflied
• 1 cup shredded provolone or mozzarella
• 1 roasted red bell pepper, sliced into strips
• 1 cup fresh spinach
• 2 Tbsp softened butter, mixed with 1 clove minced garlic (compound butter)

Brunk Seasonings Used

• 2 Tbsp Everyday Brunk Original — $12.99
• 1 Tbsp Brunk Black Blend BBQ Rub — $12.99
• 1 tsp Brunk Garlic King — $12.99

Instructions

1. Flatten the steak. Lay the flank steak between parchment paper and pound it with a meat mallet until it's an even, thin sheet. This breaks up the fibers so it rolls easily and stays tender.
2. Season the inside. Spread the garlic compound butter across the surface, then sprinkle evenly with Everyday Brunk Original.
3. Layer the filling. Add the spinach, roasted pepper strips, and shredded cheese in an even layer, leaving a half-inch border on all sides.
4. Roll and tie. Roll the steak tightly from one short end to the other. Tie with butcher's twine every 1.5 inches so it holds together on the grill.
5. Season the outside. Coat the outside generously with Brunk Black Blend, then finish with a light dust of Garlic King.
6. Grill or smoke. Cook over indirect heat (or in a 250°F smoker) until internal temp hits 130-135°F, about 25-30 minutes. Sear the outside directly over the coals for 1-2 minutes per side to finish the crust.
7. Rest and slice. Rest 8-10 minutes, remove the twine, and slice into 1-inch pinwheels.