Lemon Pepper Flank Pinwheels |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This has been my all time favorite flank steak recipe. I usually make it without pinwheeling (is that a word?). I got this out of a Better Homes and Gardens Barbecue Cookbook back in the late 70's. Here I go again telling my age. Cooking time does not include marinating. Ingredients:
2 lbs beef flank steaks |
1/2 cup burgundy wine |
1/4 cup cooking oil |
1/4 cup soy sauce |
1 tablespoon lemon pepper |
1 tablespoon worcestershire sauce |
1/8-1/4 teaspoon bottled hot pepper sauce |
8 cherry tomatoes or 8 mushroom caps |
Directions:
1. Pound each flank steak to a 10X8 inch rectangle.
2. Cut each rectangle into four 10X2 strips.
3. In bowl, combine burgundy, cooking oil, soy sauce, lemon pepper, Worcestershire and pepper sauce.
4. Place meat strips in plastic bag; set in a deep bowl.
5. Pour wine mixture over meat: close bag.
6. Marinate 4-6 hours or overnight in refrigerator, turning twice. (I usually leave steaks whole and don't put in tomatoes or mushrooms, although it is excellent with them . Just a family preference).
7. Drain meat; reserve marinade.
8. Loosely roll each strip around a cherry tomato or mushroom cap, starting with short side.
9. Skewer securely with wooden picks.
10. Grill pinwheels over medium coals for 15 minutes.
11. Turn meat; grill about 10 minutes more for rare.
12. Baste with marinade often.
13. Remove picks.
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