Pinwheel Steaks | Rach & John's Date Night At Home

Pound meat with mallet to ⅛- to ¼-inch thickness. Long strips of meat should be as uniform as possible and 4 to 5 inches wide.

Season meat with salt and black pepper, and, if using, crushed red pepper. Top with lemon zest, shaved Parm, parsley and/or celery tops, spinach, crumbles of Gorgonzola cheese, and shaved garlic. Drizzle with olive oil, then roll up meat as tight as possible. Tie with 3 strings per roll. Cut each roll into 3 pinwheels, slicing through the meat rolls and cutting between the tied strings. 

Preheat oven to 350˚F.

Heat a large cast iron or nonstick skillet over medium-high to high heat. Spray pan to coat, add steaks and brown on each side 2 to 3 minutes. Add lemons to pan, cut-side down, then transfer to oven 6 to 7 minutes more to cook to medium.

Remove strings and serve pinwheels doused with lemon juice.