Nick Prochilo
Chef Extraordinaire
Just came home from dropping my daughter off at college! Yippie, her senior year, last year of tuition payments. Any way, I was think on the drive home, how do I make pinwheel steaks. Pounded a flank steak down to about 1/2" thick. Sprizted with some worchester, little Montreal steak seasoning, then a ton of garlic powder. Added provolone cheese, roasted peppers, spinach, pimentos and some jalapenos. Rolled the bad boy up and cooked it rolled indirect until the internal temp. hit 130*. Let it rest while I grilled some chicken breasts (just in case these tasted like crap) and sliced them up about 3/4" thick. Some good eats.