Begin by butterflying the flank steak, slicing it horizontally to create an even thickness without cutting all the way through.

Once butterflied, sprinkle kosher salt and ground black pepper evenly over the steak. Let it sit for a few minutes.

Spread provolone cheese evenly across the seasoned flank steak, then add spinach on top.

Starting from one end, roll the flank steak tightly, sealing the cheese and spinach inside.

Insert skewers every 1-2 inches along the seam of the rolled steak to keep it intact.

Brush the outside of the pinwheels with olive oil and season with any remaining salt and pepper.

Preheat your grill to medium-high heat, around 400°F.

Grill the pinwheels for about 4 minutes per side until the meat is browned and cheese is melted.

Let the pinwheels rest for about 5 minutes before slicing between skewers for serving.