Easy Stuffed Flank Steak Pinwheels

Prep the Flank Steak

1. Trim any excess fat and sinew from your flank steak. Rinse and pat dry with paper towel.
2. At your workstation or on a cutting board, butterfly your flank steak by slicing horizontally, almost through the middle of the narrow side of it. Open like a book, and unfold the flank steak to make a rectangle-ish shape. It should be around ½ of an inch thick.
3. Place a sheet of plastic wrap over your butterflied flank steak and pound lightly with a meat mallet until it is even or uniform thickness. Set aside.

Make the Stuffing

1. In a large bowl combine ground pork and your veal, sausage or beef, salt and pepper. If using onion and garlic, add it now to the ground meat.  Just use your hands to mix. Continue mixing until well blended. Set aside.
2. Place flank steak back at your work station. Form ground pork mixture into a roll the same length as the flank steak; between 2 and 3 inches in diameter.
3. Place your roll on the bottom ⅓ of the flank steak, from one end to the other.

Roll and Tie Stuffed Flank Steak

1. Starting at the bottom end, roll your flank steak around the ground pork mixture as tight as you can, while making sure the ground pork mixture keeps its log-like shape.
2. Using butcher's twine, tie the flank steak up around the ground pork mixture snuggly, but not too tight. Ensure the ground pork mixture doesn't squish out the sides. Tie a knot every 1 ½ - 2 inches. Remember when tying the knots, you are going to eventually slice your roll and each slice is going to have at least one tied string holding it together.
3. Cover and refrigerate until ready to bake. This stuffed flank steak can be made the day before you need it. Wrap tightly in plastic wrap or parchment paper and refrigerate until needed. The longer you refrigerate, the easier your stuffed flank steak will be to slice.

Bake Stuffed Flank Steak Pinwheels

1. Preheat oven to broil and place one of your oven racks almost at the top. Place the rack one level down from the top. Another oven rack should be placed two levels from the bottom. This will save you from doing it later on when your oven is hot.
2. Prepare a rimmed baking sheet with rack in tinfoil and lightly coat in cooking spray. Set aside.
3. Remove roll from your refrigerator and place on your work surface. Now that your stuffed flank steak has been refrigerated, it will slice so much easier.
4. Using a sharp serrated knife, saw (don't press your knife) into your roll. Cut slices so that every slice will have at least one string holding it together. Cut between the strings. Slices should be between 1 ½ and 2 inches thick. Try and make them about the same size so they will all cook at the same rate. You usually end up with between 6 and 8 slices.
5. Place your slices on prepared baking sheet.
6. Place baking sheet under the broiler for 7- 9 minutes. You want to see the tops browning nicely.
7. Flip and repeat with on the other side.
8. Next, place baking sheet on lower rack and reduce oven temperature to 350 degrees.
9. Bake for an additional 20-25 minutes, depending on the size of the slices and the amount of filling.
10. Make sure your thermometer reads 160 degrees before removing Stuffed London Broil from your oven.
11. Cut away all of the strings and serve. Enjoy!

Cook Steak Pinwheels on the Grill

1. Use a sharp serrated knife and cut the roll into slices so that every slice will have at least one string holding it together.
2. Remove stuffed flank steak from fridge and make sure you have enough strings to tie up your stuffed flank steak.
3. Slice in between the strings so that each slice ends up with string on it, holding the slice together.
4. Slices or pinwheels should be between 1 ½ and 2 inches thick. You end up with between 6 and 8 slices total.
5. Before you slice, slightly mark where you're going to slice it.
6. Measure and make sure there is tied string around each slice. Make sure there is enough tied strings and add more strings if you need to. Try and make pinwheels about the same size so they will all cook at the same rate.
7. Place slices on direct high heat for about 4 minutes per side. On a clean, well-oiled grill, my husband will nudge the pinwheels. If they start to slide or glide across the grate easily, they're ready to flip. At about 3 minutes, my husband will start nudging.
8. Reduce the heat to medium for another 5 to 15 minutes or until cooked. If the pinwheels are all that are cooking, my husband will just reduce the temperature and keep them right where they are.
9. Or keep your main burner on high and move all of the slices off heat. If my husband is cooking other things on the barbecue, he will move them off heat for anywhere between 5 and 15 minutes.
10. Timing will vary depending on the barbecue and thickness of the pinwheel. Use your thermometer.