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Flank Steak Pinwheels

  • Yield: 4 servings


  • 1 pound flank steak
  • 1 tablespoon Creole spice
  • 1/2 cup roasted garlic cloves
  • 1 tablespoon minced anchovies
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper
  • Up to 1/4 cup olive oil
  • 8 slices bacon
  • 10 wood skewers, soaked 30 minutes in warm water to prevent burning
  • 2 tablespoons chopped parsley, for garnish
  • Homemade Worcestershire sauce (optional), for serving


  • Butterfly flank steak: cut steak horizontally through the middle, leaving in attached at one end, to create a flat, thin rectangular slice. Generously season both sides with Creole spice. Into a small bowl squeeze roasted garlic cloves and combine with anchovies, Parmesan cheese and freshly ground black pepper; mash, adding enough olive oil, a few drops at a time, to bind mixture. Spread garlic mixture evenly over steak. Lay bacon across steak, to cover entire surface. Roll up long side, jelly roll fashion. Slice roll into 1 1/2-inch thick "pinwheels", securing each one closed with a skewer, as you cut them. Season with salt and pepper. Grill on preheated hot grill, 4 minutes per side for medium done. Serve 3 per serving, with homemade Worcestershire sauce, if desired. Serve garnished with parsley.