Grilled Flank Steak Pinwheel pops
Looking for a fun spin on steak appetizers? Try these bite-size Grilled Flank Steak Pinwheel pops for your next party with a variety of dipping options.
- Flank steak - Lawry’s Honey Bourbon Marinade - Slices provolone cheese - Can roasted red peppers - Fresh spinach
For the Roasted Pepper Aioli - Mayo - Roasted red peppers - Sundried tomatoes - Roasted garlic minced - Grill Mates Herb Chipotle Seasoning Blend - Lemon juice - Salt and pepper Additional Needs - Bamboo skewers - Pesto Sauce
Prep the flank steak by chilling it in the freezer for 20 minutes. Remove it and, slice the steak in half, and then butterfly each half open until completely sliced through.
Pound the meat to ¼” thickness. In a resealable bag or coverable dish, marinate the steak in the Lawry’s Honey Bourbon marinade.
Drain the meat from the marinade. Arrange each of the slices of meat out. Layer with the cheese, roasted red peppers and spinach. Wrap tightly in on itself.
Chill for another 20 minutes to making slicing easier and securing with 2 bamboo skewers. Pre-heat your grill for indirect heat.
Grill the flank steak pops, rotating as needed. As the cheese melts, it can cause flare ups so it is best not to leave these without someone standing by. Cover and cook 3 minutes per side. Remove from grill and let rest.
Make the Roasted Pepper Aioli. Combine the mayo, minced red peppers, garlic, Grill Mates Chipotle Seasoning Blend, lemon juice and a pinch of salt and pepper in your food processor. Pulse until smooth.
Serve the grilled flank steak pinwheel pops with the roasted red pepper aioli for dipper and garnish with fresh pesto sauce.
Try these killer appetizers to throw out an epic spread that people will be talking about for years! (Or at least until your next party)
Swipe for full recipe!