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Prep Time: 45Â Min | Cook Time: 45-60Â Min
🌀Butterfly your flank steak, I cut off the edges to make more symmetrical
🌀Cover in butcher or parchment paper then pound it out to flatten it out evenly
🌀Season w/ your favorite BBQ rub
🌀Add slices of provolone cheese
🌀Top w/ my Habanero Chimichurri (see other video for that recipe)
🌀Roll it up like a fatty
🌀At this point you can use twine to secure it or skewers
🌀Coat in almond oil as a binder
🌀Season the outside w/ salt and pepper
🌀Slice them up individually, if using skewers cut off the excess for better handling
🌀While those rest fire up your grill indirect
🌀Sear the pinwheels till you get some nice char on both sides
🌀Then move them over to the opposite side and let it finish cooking till internal temp hits about 130-135
🌀When done let it rest, remove skewers and twine
🌀Slice them up and enjoy while the cheese is still melted
To create cool, delicious and ideal Barbecue recipes that are actually worth recreating. Fusions of my cultures and others into the world of Barbecue. My Mother inspired me by the Love she put into every single dish she made. With the power of Social Media I too hope to inspire people to step outside and into their own backyards to create Masterpieces of their own.Â
To create cool, delicious and ideal Barbecue recipes that are actually worth recreating for yourself and your family. Fusions of my cultures and others into the world of Barbecue. My Mother inspired me by the Love she put into every single dish she made. With the power of Social Media I too hope to inspire people to step outside and into their own backyards to create Masterpieces of their own.Â
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