repare the Steak:

1. Carefully butterfly the flank steak by slicing it across horizontally, opening it like a book.
2. Place a sheet of plastic wrap over the steak and pound it evenly until about ¼ inch thick.
3. Trim the edges to create a square or rectangle shape.

Season & Fill:

4. Season both sides of the steak with BBQ rub.
5. Layer Provolone cheese slices, then spinach leaves, followed by sun-dried tomatoes.
6. Drizzle a bit of oil from the tomato jar for extra flavor.

Roll & Secure:

7. Start rolling the steak tightly from the shorter side to form a log.
8. Secure with butcher’s twine, tying at 2-inch intervals.
9. Insert skewers next to the twine to help hold everything in place.
10. Using a sharp knife, slice into individual pinwheels, making sure each has a skewer.

Cook the Pinwheels:

11. Heat a griddle or grill to 400°F (200°C).
12. Place the steak pinwheels on the hot surface and grill for 5 minutes per side.
13. For medium-rare, cook until the internal temp reaches 130°F (54°C).
14. For medium, remove at 140°F (60°C).

Rest & Serve:

15. Let the steak pinwheels rest for 10 minutes before serving.