Flank Steak Pinwheels

• 1 flank steak
• 10 skewers (soaked for an hour)
• 18 teaspoon salt (to taste)
• 18 teaspoon pepper (to taste)
• 18 teaspoon garlic powder (to taste)
• 8 ounces spinach
• 1 cup green onion
• 12 cup feta cheese
• 14 cup monterey jack pepper cheese (optional)
• 14 cup olive oil or 14 cup canola oil

1. Soak 10 skewers.
2. Going with the grain, evenly butterfly flank steak with a sharp knife, being careful not to make any holes.
3. Its okay if you do though; it's not the easiest meat to butterfly.
4. Add salt, pepper, and garlic powder or you can use your favorite seasoning.
5. With the cut side up, add spinach, green onion and cheese.
6. Tightly roll flank steak, keeping all of the ingredients inside.
7. The tighter the better.
8. Secure with skewers about 1 to 2 inches from each other.
9. This can be a little tricky.
10. Cut directly in the middle of the meat between the skewers to make 1-1 1/2 inch thick pinwheels.
11. Drizzle canola or olive oil over each side of the pinwheels.
12. Cook on the grill or griddle over high heat for about 5 minutes on each side or until done to your liking.
13. Enjoy!

flank steak, skewers, salt, pepper, garlic, spinach, green onion, feta cheese, pepper cheese, olive oil

Taken from www.food.com/recipe/flank-steak-pinwheels-381965 (may not work)