Lemon Pepper Flank Pinwheels Recipe
Ingredients
2 1-pound beef flank steaks
1/2 cup Burgundy
1/4 cup cooking oil
1/4 cup soy sauce
1 tablespoon lemon pepper
1 tablespoon Worcestershire sauce
Few drops bottled hot pepper sauce
8 cherry tomatoes or mushroom caps
Directions
Pound each flank steak to a 10x8-inch rectangle.
Cut each rectangle into four 10x2-inch strips..
In bowl combine Burgundy, cooking oil, soy sauce, lemon pepper, Worcestershire, and pepper sauce.
Place meat strips in plastic bag; set in a deep bowl.
Pour wine mixture over meat; close bag.
Marinate 4 to 6 hours or overnight in refrigerator, turning twice.
Drain meat; reserve marinade.
Loosely roll, each strip around a cherry tomato or mushroom cap, starting with short side.
Skewer securely with wooden picks.
Grill pinwheels over medium coals for 15 minutes.
Turn meat; grill about 10 minutes more for rare.
Baste with marinade often.
Remove picks.
Cut each rectangle into four 10x2-inch strips..
In bowl combine Burgundy, cooking oil, soy sauce, lemon pepper, Worcestershire, and pepper sauce.
Place meat strips in plastic bag; set in a deep bowl.
Pour wine mixture over meat; close bag.
Marinate 4 to 6 hours or overnight in refrigerator, turning twice.
Drain meat; reserve marinade.
Loosely roll, each strip around a cherry tomato or mushroom cap, starting with short side.
Skewer securely with wooden picks.
Grill pinwheels over medium coals for 15 minutes.
Turn meat; grill about 10 minutes more for rare.
Baste with marinade often.
Remove picks.
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