Preheat oven to 400F.

Butterfly the steak (how to butterfly a flank steak), then place wax paper over it. Pound it till it’s about ¼ inch thick.

Season Both sides with salt and pepper. And the lay steak flat. Spread pesto on it, then sprinkle it with cheese and spinach. Spread the fillings to the edges of the steak.

Starting the shortest side of your steak, Roll the steak up as tightly as you can. Secure it with toothpicks or butcher’s twine to keep the roll from coming undone.

With a sharp knife, slice the roll every 1 – 1 ½ inches, making 7-9 pinwheels.

Add vegetable oil to a cast iron or oven-proof skillet. Heat the oil over medium-high heat. Once hot, add the pinwheels and brown on each side for 2-3 minutes.

 Then bake in the oven for 10-20 minutes. Cook pinwheels to 125F for rare and 160F for well done.