Stuffed Skirt Steak Pinwheels

You will need:

1 pkg skirt steak, about 1 1/2 lbs, unrolled, cut in half & pounded out

1 tbsp olive oil

1 small onion, chopped

8 oz baby bella mushrooms, sliced

1 lb fresh spinach, washed & big stems cut off

1 pkg Natural Springs Dairy cheese curds

2 cloves garlic, minced

salt & pepper to taste

twine for tying, soaked for a few minutes in water

Once the steak is pounded, saute the onion, mushrooms, garlic and spinach in olive oil until mostly done. (I did this simply because I wasn’t sure how much moisture the spinach would release, and didn’t want runny pinwheels.) Next sprinkle the cheese curds along the steak, then top with the spinach mixture (using a slotted spoon). Carefully roll the steak back up, tying it up like a package. Lay out a bit of foil over the grill, so you don’t lose any of the cheesy spinach-y goodness to the coals. Grill on medium heat, turning frequently to cook each side. Use a meat thermometer to determine doneness. Once you get them off the grill, give them a few minutes before you slice, so the steak will retain its juices. Voila! Pretty easy, with visually impressive and tasty results!