Flank Steak Pinwheels - tomatoes

Method

• Preheat grill to high.
• Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes.
• Drain and chop.
• Meanwhile, place steak between 2 large pieces of plastic wrap.
• Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4 inch thickness.
• Rub garlic all over one side of the steak.
• Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak.
• Top with the sun-dried tomatoes and spinach.
• Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
• Carefully rub salt and pepper all over the outside of the steak roll.
• Turn the roll so the overlapping edge is on top.
• Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together.
• Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each.
• Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
• Oil the grill rack (see Tip).
• Grill the pinwheels 3 to 4 minutes per side for medium-rare.
• Use a spatula when turning them to prevent too much filling from falling out.
• (Don't worry if the ends of the skewers burn.
• They will still hold the pinwheels together.)
• Remove the skewers; let the pinwheels rest for 5 minutes before serving.