Flank Steak Pinwheels

Name: Flank Steak Pinwheels
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6-8
Cuisine: American BBQ
Ingredients: 2 flank steaks; 6 Tbsp of Infused Compound Butter (3 Tbsp per steak); Plastic wrap (for rolling the compound butter); Platoon Sergeant seasoning; Ma Deuce Steak Seasoning; Butcher’s twine; 2 bell peppers, sliced; 2 jalapeños, sliced (adjust to desired heat level); 1 large onion, sliced; Half a bulb of garlic, minced; Fresh spinach (to taste); 8 slices of cheese (dealer’s choice — we used Muenster); 2 sticks of unsalted butter; 2 Tbsp Worcestershire sauce; 4 Tbsp Ma Deuce Steak Seasoning

Rated 5.0 stars by 1 users

Cuisine

American BBQ

Servings

6-8

Prep Time

25 minutes

Cook Time

2 hours

Packed with bold flavor, juicy steak, and melt-in-your-mouth layers, these Flank Steak Pinwheels from Tracy Lingle of My Chow Line are the ultimate show-stopping main dish. Whether you're firing up the smoker for a weekend cookout or treating yourself to something next-level, this recipe is guaranteed to turn heads and satisfy every bite.

Ingredients

2 flank steaks
6 Tbsp of Infused Compound Butter (3 Tbsp per steak)
Plastic wrap (for rolling the compound butter)
Platoon Sergeant seasoning
Ma Deuce Steak Seasoning
Butcher’s twine
2 bell peppers, sliced
2 jalapeños, sliced (adjust to desired heat level)
1 large onion, sliced
Half a bulb of garlic, minced
Fresh spinach (to taste)
8 slices of cheese (dealer’s choice — we used Muenster)

Compound Butter

2 sticks of unsalted butter
2 Tbsp Worcestershire sauce
4 Tbsp Ma Deuce Steak Seasoning

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Directions

Make the compound butter: Mix 2 sticks of softened butter with 2 Tbsp Worcestershire sauce and 4 Tbsp of Ma Deuce Steak Seasoning. Combine thoroughly. Place the mixture onto plastic wrap, roll it into a log (like cookie dough), and twist the ends tightly (like a Jolly Rancher wrapper). Refrigerate or freeze until solid.
Prepare the steaks: Place each flank steak between two sheets of parchment paper. Use a meat mallet to pound and thin them out evenly.
Season: Season both sides of the steaks with Platoon Sergeant and Ma Deuce Steak Seasoning. Let rest for 15 minutes to allow the seasoning to set.
Preheat your smoker: Set it to 250°F–275°F. (We used pecan wood for smoking.)
Set up the roll: Cut several strands of butcher’s twine and evenly space them underneath the steak.
Layer the filling: Add the sliced bell peppers, jalapeños, onions, garlic, and spinach lengthwise along the steak.
Add flavor and cheese: Spread 3 Tbsp of the compound butter across the steak. Then layer about 4 slices of cheese on top.
Roll and tie: Roll the steak tightly with the grain, tucking any loose filling back inside as you go. Tie with butcher’s twine to secure, trimming excess twine. Dust the outside with more Platoon Sergeant Seasoning and Ma Deuce Steak Seasoning.
Repeat the process for the second steak.
Smoke: Place the pinwheels seam-side up to retain juices. Smoke for about 2 hours, or until the internal temperature reaches 130°F.
Rest and slice: Let rest for 10 minutes. Slice against the grain, cutting between the butcher’s twine. ENJOY!

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