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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, cook bacon over medium heat just until brown but not crisp. Drain on paper towels.
Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Cut meat in half lengthwise. Place portions of meat between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound each meat portion into a 10-by-6-inch rectangle, working from the center to the edges. Discard plastic wrap. Sprinkle meat with 1/2 teaspoon lemon-pepper seasoning and the salt. Arrange bacon slices lengthwise on meat.
In a medium bowl, combine spinach, feta, breadcrumbs, dried thyme and the remaining 1/4 teaspoon lemon-pepper seasoning. Spread stuffing over meat. Starting from a short side, roll each portion of meat into a spiral. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Cutting between the toothpicks, slice each roll into six 1-inch-thick pinwheels. On each of six 6-inch skewers, thread two pinwheels.
Grill pinwheels on the rack of an uncovered charcoal grill directly over medium coals for 12 to 14 minutes for medium doneness (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place pinwheels on grill rack over heat. Cover and grill as directed.)
To serve, remove pinwheels from skewers; remove toothpicks. If desired, garnish pinwheels with fresh thyme sprigs and serve with grilled tomatoes.