Grilled stuffed flank steak pinwheels with pesto, provolone, roasted peppers and spinach

Trim the thick fat from the flank steak, leaving a little for flavour; cut off the thin tail end to keep the piece even and grill it separately.

Freeze the steak about 20 minutes to firm it for cutting.

With the grain running lengthwise, slice into the side without cutting through and open it up like a book; repeat on the other side.

Lay the steak on plastic wrap on a board, cover with more plastic, and pound with a meat mallet until even and about an inch bigger on all sides; not see-through.

Flip, season the outer side with salt and pepper, re-cover and flip back.

Season the inside with salt and pepper; roll with the grain so it is cut against it.

Smear an even layer of pesto, then thin layers of provolone, roasted peppers with a little salt, garlic and herb seasoning, and a handful of spinach, leaving a strip bare at the far edge.

Roll tightly, tucking in anything that spills.

Wrap in the plastic and freeze about 20 minutes to set so it slices cleanly; hers went about 30 minutes.

Tie with kitchen twine in the middle of each portion, or use skewers, and cut between the ties into pinwheels.

Drizzle both sides with a little olive oil.

Grill at medium-high, 400 to 450, about 6 minutes per side to about medium.

Rest; the pinwheels carry over cooking as they sit.