Hot Honey Rolled Flank Steak Pinwheels
First try: hot honey BBQ rolled flank steak pinwheels with cilantro, onions, spinach, garden herbs, and homemade smoky beans. The flavor was 100% there. Next time I wouldn’t change the filling or sauce at all. I’d just pound it more or sprinkle a small amount of tenderizer on with other spices.
Flank Steak Pinwheels
​Seasoning: Season both sides of the flank steak.
​Filling:
​Drizzle and layer the steak with Mike’s hot honey.
​Add a chopped mixture of fresh cilantro, parsley, oregano, rosemary, and cumin.
​Add a layer of sliced onions and diced spinach.
​Assembly: Roll the steak tightly and secure it firmly with sticks.
​Cooking:
​Braise the outside of the roll.
​Lay the steak on a bed of onions on the barbecue.
​Turn the barbecue on low and let it sit until the center reaches a core temperature between 130°F and 145°F, depending on your preference for pinkness.
​Continue turning as needed until the sticks can be removed without the roll coming apart.
#makingsteak #flanksteak #lemon8challenge #lemon8food #garmsoriginals
Making hot honey rolled flank steak pinwheels offers a perfect balance of sweet, spicy, and savory flavors combined with fresh herbs and greens. From personal experience, selecting a good-quality flank steak and pounding it evenly before rolling is crucial to ensure tender pinwheels that cook consistently. Adding a small amount of meat tenderizer or marinating the steak briefly can also improve texture. Using Mike’s hot honey to drizzle the steak imparts a delightful sweetness with a subtle spicy kick that enhances the herbaceous filling. When mixing the filling, I find that freshly chopped cilantro, parsley, oregano, rosemary, and a hint of cumin weave together a vibrant aroma and taste, which beautifully complements the rich beef. Including thinly sliced onions and diced spinach introduces an additional layer of freshness and slight crunch. Be sure to roll the steak tightly and secure it firmly with skewers or toothpicks to keep the pinwheels intact during cooking. For cooking, braising the outside briefly before transferring the pinwheels onto a low-heat barbecue ensures the roll stays juicy while developing a smoky flavor from the charcoal or wood. Maintaining the internal temperature between 130°F and 145°F allows you to control the level of pinkness—from medium-rare to medium well—according to preference. Regularly turning the pinwheels helps cook them evenly and prevents the sticks from loosening. Serving these pinwheels with homemade smoky beans, as I did, adds a hearty, comforting side that complements the sweet and spicy profile without overpowering. This recipe is perfect for summer cookouts or casual dinners where you want to impress with minimal fuss. Don't be afraid to experiment slightly with herbs or the amount of hot honey to match your taste."