Grilled Chimichurri Flank Steak Pinwheels

Thinly pounded flank steak rolled with a vibrant, herbaceous parsley and garlic chimichurri, then skewered and grilled for a smoky, tender finish. This advanced technique requires precise meat preparation to ensure perfectly cooked rolls.

Prep: 45 min · Cook: 12 min · Yield: 4 · Method: Grill

Ingredients

• 1.5 lb flank steak
• 1.5 cup parsley
• 4 clove garlic
• 1 tbsp oregano
• 0.5 cup olive oil
• 2 tbsp red wine vinegar
• 0.5 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Mince the parsley and garlic finely. In a small bowl, whisk together the parsley, garlic, dried oregano, olive oil, red wine vinegar, and red pepper flakes. Season with a pinch of salt and set aside.
2. Butterfly the flank steak horizontally if very thick, then use a meat mallet to pound it into a uniform 1/4-inch thickness rectangle. Season the meat lightly with salt and black pepper.
3. Spread half of the chimichurri evenly over the surface of the steak. Roll the steak tightly along the grain to form a long cylinder.
4. Insert 4 long skewers through the rolled steak, spaced evenly apart, then slice between the skewers to create 4 individual pinwheels.
5. Preheat the grill to high heat (450°F). Clean and oil the grill grates thoroughly. (about 10 min) — 450°F
6. Place the pinwheels over direct heat and grill, turning as needed, until nicely charred and the center reaches at least 145°F (63°C). Rest for at least 3 minutes before serving. (about 12 min) — 450°F
7. Remove from the grill and let the meat rest on a warm plate before serving with the reserved chimichurri. (about 5 min)