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Had a try at making some pinwheels. First thing I realized was that I should have bought a bigger flank steak seeing as I had to butterfly it. I ended up using my dexter fillet knife to do the dead. I ended up with two holes in the steak from my knife work. Then I seasoned the steak with kosher salt and fresh cracked black pepper, and filled with mozzarella cheese and spinach. Then I tied it up and put it in the fridge to rest for a while. 

Dinner time came around took the steak out ,set it on the counter and fired up the Kamado Joe. Lit a fire on one side of the fire box and put in a heat deflector plate on the other for an indirect cook. I put the meat on the with the deflector plates and cooked till the internal temperature hit 135°. Once it hit 135° I pulled it off the heat, opened up the vents on the KJ and let the temp climb up to 500°. Put the meat back on seared it on a sides and viola!!!

 

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A whole flank steak is expensive. Sometimes I find it better to purchase just two flank steak pinwheel steaks and broil on the grill. No leftovers and good to go. Yours looks delicious, though. 

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Nicely done.  Another way to do it is to scewer and tie indiclvidual pieces about an inch and a half wide and grill them, this way you get nice char on all the meat.  You do lose a lot of the cheese.

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Perfect. One of the problems I have found with store-made pinwheels is that when they are pre-cut, it is impossible to cook them to rare. They look nice in the display case but end up very medium when cooked. 

 

Yours looks great! 

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On 5/3/2019 at 8:10 PM, jim sylvester said:

looks unbelievable!!

 

fresh or frozen spinach??

Fresh spinach, it makes for a better presentation. 

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