A delightful twist on classic beef pinwheels, featuring a zesty marinade and vibrant vegetable fillings.
Combine the soy sauce, lemon juice, minced garlic, black pepper, and parsley in a mixing bowl to create the marinade.
Use fresh lemon juice for a brighter flavor.
Place the flank steak slices in a plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours.
Turn the bag occasionally to ensure even marination.
Remove the steak slices from the marinade and discard the marinade. Lay each slice flat and place a cherry tomato or mushroom cap at one end.
Pat the steak slices dry with a paper towel to help them sear better.
Roll the steak slices around the vegetables and secure with wooden skewers.
Soak the skewers in water beforehand to prevent burning.
Grill the rolls over medium heat for about 15 minutes, turning occasionally, until the steak is cooked to your desired doneness.
Use a meat thermometer to check for doneness.
Serve the rolls hot, garnished with additional parsley if desired.
Pair with a fresh salad or grilled vegetables for a complete meal.
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