Feel free to use this link as a reference http://www.seriouseats.com/2014/05/the-food-lab-how-to-make-grilled-stuffed-flank-steak-pinwheels.html - it pretty much explains everything you need to do BUT here's the thing. I have modified this nearly every time I have grilled it.
One time I didn't use ANY cheese in the rollup until AFTER it was already grilled. Once I pulled it off the grill, I unrolled it (burning my fucking fingers) and sprinkled Feta all inside and rolled it back up. The residual heat is what melted it and made it perfect as feta is a liquid runny cheese when it melts and if you do this during the cooking process. it just runs out of the steak and onto your charcoal.
Now, One of the best ones I ever had was bacon placed on every square inch before rolling it up. Then I did spinach, basil, shallots and seasoning. I normally use salt and pepper, but I can't remember what dry seasoning I used, but I am sure you already have a preference.
The thing with this recipe is that it is more about experimenting and you do grill this at least 4 times a year and change it until you find the perfect one - so far I have enjoyed eating all of them, just haven't perfected it yet.
One time I didn't use ANY cheese in the rollup until AFTER it was already grilled. Once I pulled it off the grill, I unrolled it (burning my fucking fingers) and sprinkled Feta all inside and rolled it back up. The residual heat is what melted it and made it perfect as feta is a liquid runny cheese when it melts and if you do this during the cooking process. it just runs out of the steak and onto your charcoal.
Now, One of the best ones I ever had was bacon placed on every square inch before rolling it up. Then I did spinach, basil, shallots and seasoning. I normally use salt and pepper, but I can't remember what dry seasoning I used, but I am sure you already have a preference.
The thing with this recipe is that it is more about experimenting and you do grill this at least 4 times a year and change it until you find the perfect one - so far I have enjoyed eating all of them, just haven't perfected it yet.
