Lemon Pepper Flank Pinwheels Recipe #199337
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.
by TeresaS
40 min | 15 min prep
SERVES 8
- 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 mushroom caps
- Pound each flank steak to a 10X8 inch rectangle.
- Cut each rectangle into four 10X2 strips.
- In bowl, combine burgundy, cooking oil, soy sauce, lemon pepper, Worcestershire and pepper sauce.
- Place meat strips in plastic bag; set in a deep bowl.
- Pour wine mixture over meat: close bag.
- 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).
- Drain meat; reserve marinade.
- Loosely roll each strip around a cherry tomato or mushroom cap, starting with short side.
- Skewer securely with wooden picks.
- Grill pinwheels over medium coals for 15 minutes.
- Turn meat; grill about 10 minutes more for rare.
- Baste with marinade often.
- Remove picks.
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5 stars