The trick is to smoke the meat and not make the meat smoke

FLANK STEAK PINWHEEL

  Date: May 27, 2011
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The moment I saw this recipe for a pinwheel roast I was intrigued because it took the normal cooking method & turned it on its edge. Instead of indirect grilling the entire roast, the roast is sliced before cooking and direct grilled cut side down. This gives the roast a great grilled flavor it doesn’t get when doing it indirect. The roast was stuffed with baby spinach & roasted red peppers. It took 7 minutes per side on over medium direct heat to achieve somewhere between medium & medium rare. The other thing that interested me in this recipe was a cream cheese sauce that was 4 simple ingredients and was said to go great with beef. I was surprised just how well it did go with the beef. This proved to be a great way to cook a pinwheel roast. The flank steak was a bit tough, next time I will have to find a good marinade to complement this great dish.
Recipe Source:
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Grilling Magazine-Issue 28

Taste of Home Magazine - Grill It

Flank Steak Pinwheel - Page 19.
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
SR 19" Locking Tongs