- Place flank between 2 sheets of plastic wrap and pound until flat.
- Mix together the cream cheese and Herb Grilling Marinade until combined.
- Spread over the entire flank.
- Top with sun dried tomatoes and spinach.
- Roll up tightly starting at the short end.
- Place skewers through meat about every 1 inch.
- Cut the flank between the skewers so each pinwheel will be the same thickness.
- Preheat oven to medium high heat.
- Brush each pinwheel with Hickory Smoked Grilling Grapeseed Oil and season with California Style Garlic Pepper Blend.
- Season with salt if desired.
- Grill for about 4 minutes on each side or until cooked to desired doneness.
Recipe by My Recipes 4U at http://myrecipes4u.com/appetizer-recipes-stuffed-flank-pinwheels-and-rodeo-scallops/
3.5.3208