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You are here: Home / Food & Recipes / Cooking / Friday Recipe Exchange: Grilling Up a Storm

Friday Recipe Exchange: Grilling Up a Storm

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Bixby is 2 snap

This week has been the lull between storms, so I had time to do some actual cooking and recipe blogging. It’s hot as Hades here, so cooking outside seems like the only good option (the other being opting for ice cream 3 times a day). From the recipe blog:

Bixby turned two on Thursday and I felt that justified a Bixby Diaries post. So for the pet lovers, you’ll find lots of new and old photos, plus video of the Beast here. For the rest of you, it’s a grilling themed recipe exchange.

First up, Grilled Chicken and Papaya, recipe here. I noticed in the stores that mangoes were plentiful, and I can’t imagine why you couldn’t substitute – I would add a dash of lime to it all with mangoes.

Speaking of mangoes and papayas, how about Grilled Fish with Mango and Papaya Salsa, recipe here.

A couple of nice sides to round things out. But don’t think you need a recipe, fresh veggies from the garden, tossed in olive oil and grilled in a grilling basket can’t be beat.

Grilled Vegetable Salad, click here, can be a meal in itself or a hearty side.

Greek Grilled Potatoes, recipe here, are a nice, tangy change from regular potato packets.

What’s on the menu this weekend? Anything special planned for Father’s Day? What’s your favorite food to take out of the kitchen and make on the grill?

Flank Pinwheel Prep Final

Tonight, I combined two favorite recipes. I love the pinwheels because they are so showy (and tasty). I thought it would be a great recipe for Father’s Day weekend. Then I ran across my spicy sauce and thought, yum, that would work. If you don’t want spicy, here is the original Pinwheel Recipe. And if you don’t want pinwheels, here is the original Spicy Grilled Flank Steak recipe. I got you covered.

Grilled Spicy Flank Steak Pinwheels

Sauce:

ING-chili-garlic-sauce-2_sql

  • 1 tbsp chili garlic paste
  • 1 tbsp lemon zest
  • 1 tbsp ground ginger
  • 2 tsp crushed garlic
  • 1 tbsp olive oil
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • ½ cup orange juice

Pinwheels:

  • 1 lb flank steak
  • 8 oz sliced provolone cheese
  • 1 bunch washed and dried spinach leaves
  • 8 wooden skewers
  • olive oil

ziplock bag,

You can ask the butcher to butterfly your flank steak, which  is what I did. But it’s fairly easy to butterfly. You want the grain running up and down in front of you and then you’ll slice it in half, NOT slicing all the way through. When you’re done you’ll lay it open, flat, basically making a larger, thinner steak.

Image from Serious Eats

Once you have it laid out flat in front of you with the grain running left to right, you’ll want to tenderize it, pounding it thin.

Keeping it flat, place into a ziplock bag,  add marinade and coat completely on both sides. Marinate flat in refrigerator 1 hour. Remove from marinade and assemble.

Layer the spinach over the meat. You want it to be several leaves thick, because it will reduce as it cooks.

Next layer the provolone cheese slices, two to three slices thick, over the meat.

Now it’s time to roll.  Roll tightly in the direction of the grain. Add a skewer every 2 inches and then slice between the skewers, so you have 2-inch thick pinwheels.

Heat grill and oil grates well – alternately you can cook in a cast iron skillet (heat 1/2 to 1 tbsp of oil in it) on the grill. If using a gas grill – heat one side to high for searing, turn the other side to about medium to finish cooking. For coals – place coals toward center of the grill, leaving the edges cool for finishing cooking.

Add pinwheels to the grill, flat side down. After a minute, using the skewer (you may also need a metal spatula to get all the cheesy goodness) flip over, sear additional minute.  The usual method of waiting until the meat moves easily to flip will not work with this because the cheese is sticky. So just do one minute each side, it will be fine.

After the second side is done, move steaks off of high heat to the cooler grates  and let the steak finish for about 10 to 15 minutes for medium rare. These are thin and don’t need a lot of cooking time and you don’t want the cheese to burn.

Remove to a plate, cover with foil and let rest 10 minutes, so the cheese isn’t molten lava.

My steak made 4 large pinwheels.

That’s it for this week. I don’t know how many recipe exchanges I’ll have in me while I’m packing, but stay tuned. Have a great weekend! – TaMara

Reader Interactions

44Comments

  1. 1.

    Elmo

    Grilling! I love to grill. Usually the basics: chicken and steak.
    1.25″ ribeye – 90 seconds on each side on a grill as hot as it gets. Rest in the closed grill with heat off 1 minute. Done!

  4. 4.

    SiubhanDuinne

    The photo of Bixby with his huge mouth — he’s not quite slavering, but you know he’s thinking about it — and then the photo of RAW MEAT and CHEESE, which just about looks as though it would fit that Bixbymouth in one large gulp — well, all I can say is Bixby, who’s a good boy? You are, yes you are, such a good puppy….

  5. 5.

    Anne Laurie

    Happy birthday, Bixby! (Congratulations, TaMara!)

    Now *those* are flews… he’s maturing so beatifully, and looks more & more like a dog in a medieval tapestry…

  7. 7.

    Mnemosyne

    No outdoor fun for us this weekend — there’s a big, nasty, and currently uncontrolled wildfire up in Santa Barbara county, so the AQMD says I need to keep my asthmatic self indoors this weekend. Ugh.

    And, sadly, no Father’s Day activities since both of our dads are gone now.

  10. 10.

    Roger Moore

    @Mnemosyne:

    No outdoor fun for us this weekend — there’s a big, nasty, and currently uncontrolled wildfire up in Santa Barbara county, so the AQMD says I need to keep my asthmatic self indoors this weekend.

    Not to mention that it’s expected to get blazingly hot this weekend, so outdoor activities- at least during the day- might not be the wisest idea.

  12. 12.

    Keith G

    Donald Trump is holding a rally in an exurban enclave 30 miles north of downtown Houston. Or as one Tweet described:

    Hmmm now why would he have his rally in The Woodlands??? Oh yeah that’s right… Lots of pretentious Caucasians..

    So, when the press locates it at Houston, you will know the difference.

  13. 13.

    redshirt

    My house was at 58 this morning with the windows all open. It was so wonderful.
    By sealing my house at 7AM and closing blinds I kept my house at 61-68 through 12PM to 8PM with a high of 85 outside. By 10 PM the outside temp was 67 and so I opened all windows again to keep open till tomorrow morning. Repeat and rinse.

  16. 16.

    TaMara (HFG)

    I posted on FB that I was craving chocolate covered almond clusters…my cravings are nothing if not specific. Now three or four of us have decided to make our own. Pretty easy in theory. I have dark chocolate chips, raw almonds and parchment paper.

    I’ll let you know how it turns out.

  19. 19.

    Gin & Tonic

    @redshirt:

    By 10 PM the outside temp was 67

    It’s only 9:00 pm. Unless Maine shifted to Labrador time without telling the rest of New England.

  22. 22.

    lollipopguild

    @Gin & Tonic: He is not looking to change minds/votes, he is looking for adoring crowds.Stuart Stevens said that Trump is an Amway salesman talking to other Amway salesmen.

  25. 25.

    Corner Stone

    @Gin & Tonic: The Woodlands are a very white, wealthy, Christianist exurb of The Greater Houston Metro Area. And surprisingly, it’s a third corridor for the oil/gas/energy companies with many HQ’s building proto campi and enclaves within a 45 minute commute of downtown Houston.

  28. 28.

    Prescott Cactus

    The photo of the flank steak being butterflied (by Good Eats) reminds me of a cook I know called “Lefty”.

  29. 29.

    Redshift

    I’m a delegate at the Virginia state Democratic convention! Tomorrow is all the boring but important procedural stuff, tonight is all parties!

  31. 31.

    Mary G

    @Mnemosyne: @Roger Moore: I didn’t want to jinx it, so I didn’t say anything, but our spring weather has been so nice this year compared to the last couple of years.

    Bill in Glendale, too.

    Happy birthday to Bixby, what a difference! I lol’d at him mugging the UPS guy because he loves boxes and taking the trash back to your garbage bin.

    Congratulations on finally finding your new house,TaMara. Seems like you’ve been looking forever!

  32. 32.

    shortribs

    and you don’t want the cheese to burn.

    Incorrect. Burnt cheese is one of the best thing ever, it’s my favorite part of a grilled cheese sandwich.

  34. 34.

    a hip hop artist from Idaho (fka Bella Q)

    @Omnes Omnibus: OT – Adam L. Silverman suggested I ask you if there is such a thing as a “4.2” mortar, and if so, what the hell is it?

  36. 36.

    a hip hop artist from Idaho (fka Bella Q)

    @Omnes Omnibus: I ask because it is claimed that my grandfather helped design it. Sort of family legend, if you will.

    looking at the linked article, perhaps he helped adapt if for US use. He was a Brit immigrant, but arrived before WWI. So the legend may be a tall tale. ::weeps::

  38. 38.

    shortribs

    @Omnes Omnibus: Oh heck yeah! I’m somewhat indifferent to cheese in it’s normal or room temperature state, but once melted (or burnt) I can’t stop eating it.

  39. 39.

    a hip hop artist from Idaho (fka Bella Q)

    @Omnes Omnibus: Then it sounds pretty true, if that happened here. That’s my story and I’m sticking to it.

    He was a Lt. Colonel Army, and my old man was some kind of Navy officer that raven identified from a uniform picture. He also told me what service my uncle the law professor was, but I’ve forgotten. Tangential to a Bundy conversation (including the other member of the Bundy Bunker legal team) I asked Adam off site since he has some ideas around military stuff. He suggested I ask you, “next time there’s an open thread.” As if I pay attention to that sort of thing.

  41. 41.

    a hip hop artist from Idaho (fka Bella Q)

    @Omnes Omnibus:

    I am probably the best source on artillery topics.

    Adam’s comment was

    Omnes can probably tell you.

    You’ve made my weekend, because it seems like confirmation of what my father told me. I knew the Colonel (how everyone referred to him) briefly when I was a tot and he lived at our house for a year or so before he expired, but we didn’t discuss military stuff. Once, and only once, did I hear my father use the term “my father” instead of “the Colonel.”

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