Step 1. Soak about 12 wooden skewers in water for at least 30 minutes while you prepare the steak.
Step 2. Lay out the flank steak on a cutting board or piece of parchment. If the flank steak is thick, butterfly it and use a meat mallet so it lies flat. You can also ask your butcher to do this for you!
Step 3. Sprinkle salt and pepper on both sides of the steak and lay it on a piece of parchment. Rub the basil pesto all over one side, then layer on the red pepper pieces and the slices of cheese across the length of the steak.
Step 4. Carefully roll the steak up long ways so the filling is in the middle. Carefully use cooking twine to tie up the log of steak at regular increments down the steak. Next to each wrapped piece of twine, insert the wooden skewers in a “X” through the steak in order to keep the steak together.
Step 5. Carefully slice the pinwheels in about 1.5” sections, making sure the skewers are in the center of each pinwheel slice.
Step 6. Preheat your grill to medium heat. Once hot, spray the pinwheels with a little oil and place them cut side down on the grill. Grill for about 4-5 minutes on each side, or until the meat reads about 125-135 degrees on your ThermoPro thermometer. If you prefer your steak to be more well done, you can allow the meat to continue grilling until it reaches around 145-150 degrees.
Step 7: Remove the pinwheels from the grill and allow to cool, then carefully remove the twine and skewers from each pinwheel. Serve alongside roasted asparagus and buttery rice.
