Flank Steak Pinwheels

  • Servings: 6-8
  • Total time: 1 hour


  • 1 ½ pounds flank steak
  • ½ red bell pepper
  • ½ yellow bell pepper
  • ½ cup Parmesan cheese
  • 1 bunch baby asparagus
  • 2 cloves garlic
  • 1 dash salt
  • 1 dash pepper


  1. Butterfly red pepper, slice yellow pepper and slice Parmesan cheese.
  2. Trim ends of asparagus and mince garlic.
  3. To butterfly steak, place steak flat on work surface with grain running top to the bottom.
  4. Cut steak horizontally on a long side to within 1/2 inch of the opposite side.
  5. Open steak like a book so it lies flat.
  6. Top with peppers, cheese, garlic, asparagus, salt and pepper.
  7. Tightly roll steak with the grain, jelly-roll style.
  8. Tie cooking string around the steak every two inches.
  9. Grill, covered, over indirect heat for approximately 35 to 45 minutes, turning occasionally, or until internal temp reaches 160F for a well-done steak.
  10. Cut steaks across the grain of the meat between strings and discard strings before serving.

Nutrition information per serving:

193 calories; 11.2 g fat; 5 g saturated fat; 46 mg cholesterol; 292 mg sodium; 3.5 g carbohydrate; 1.3 g fiber; 18.8 g protein