Grilled Marinated Flank Steak Pinwheels

Ingredients

• 1 flank steak, approximately 2 ½ pounds in weight

• 3 green onions, roughly chopped, plus extra sliced green onions for optional garnish

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• ½ cup soy sauce

• ½ cup vegetable oil

• 2 garlic cloves, peeled

• 2 tablespoons honey

• 2 tablespoons apple cider vinegar (or white vinegar, as a substitute)

Instructions

1. Prep your steak first: slice the flank steak across (and against) the grain into ¼ to ½-inch thick pieces, then add all the steak slices to a large resealable zip-top plastic bag.

2. Add the chopped green onions, soy sauce, vegetable oil, garlic, honey, and vinegar to a blender or food processor. Blend until the mixture is fully smooth and combined. Pour the finished marinade over the steak in the bag, squeeze out all excess air from the bag, seal it tightly, and refrigerate for 24 hours to let the flavors absorb into the meat.

3. Once marinating is complete, remove the steak strips from the bag and discard any leftover unused marinade. Roll each individual steak strip tightly into a pinwheel shape, and secure the roll with a wooden toothpick to hold it together.

4. Preheat an outdoor grill or stovetop grill pan to medium-high heat, then lightly grease the grates with oil or nonstick cooking spray. Arrange the pinwheels on the hot grill and cook them undisturbed for roughly 2 minutes, until they develop a rich brown sear and release easily from the grates. Flip the pinwheels and cook for another 2 to 3 minutes, flipping one additional time if needed, until they reach your desired level of doneness.

5. Transfer all cooked pinwheels to a serving platter and keep them warm. Before serving, drizzle any accumulated juices from the platter over the steak, and sprinkle with extra sliced green onions for garnish if desired. Serve immediately.