Stuffed Pinwheel Steaks!

-Start by prepping your flank steak. Clean it up by trimming excess fat, then butterfly it lengthwise with the grain. Once butterflied, use a meat mallet to pound it flat. Season both sides with Chud's Steak rub, place it on a tray, and let it chill in the fridge for a little while.

-When rolling the steak, make sure you're rolling it so when it's ready to serve, you'll be cutting against the grain. This ensures a tender bite.

-Spread your duxelles mushroom paste evenly over the butterflied steak. Then, layer the sautéed spinach on top, followed by Swiss cheese slices. Roll the steak up as tightly as possible. Use butcher's twine to tie it up securely. To hold everything together, insert a couple of skewers.

-Slice the rolled steak into individual pinwheel steaks, making sure each one is held together by the skewers.

-Fire up your grill. Once it's hot, spray the pinwheels with tallow spray and sear both ends of each pinwheel to get a good crust. Cook them like a steak, aiming for an internal temperature of 125°F. After searing, rotate the pinwheels to add color to the sides, like you would with a filet.

Once the steaks reach the desired temperature, snip the strings, slice into the pinwheels, and enjoy!

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For the Duxelles Mushroom Paste:

-In a food processor, add the shallot, garlic cloves, and mushrooms. Pulse until the mushrooms are finely chopped but not a puree.

-Heat a pan over medium heat and melt a knob of butter. Add the chopped shallot and cook for about a minute. Next, add the garlic and cook for another minute.

-Stir in the chopped mushrooms and cook for about 5 minutes, allowing the moisture to release from the mushrooms. Season with salt. Once the water has evaporated, add a shot of bourbon and fresh thyme. Stir, and cook for another minute or two until well combined. Set aside to cool.

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-For the Sautéed Spinach:

In a clean pan, heat a little oil over medium heat. Add the baby spinach with a pinch of salt and sauté until wilted. This should take just a few minutes.

Once cooked down, squeeze a little lemon juice over the spinach and toss. Remove from heat, let it cool slightly, and roughly chop the spinach.

Now you have the perfect stuffed flank steak pinwheels, packed with duxelles mushroom paste, sautéed spinach, and melty Swiss cheese