Butterfly and flatten the steak

• Butterfly the flank steak with a sharp knife.
• Cover with plastic wrap and pound it thin, without tearing holes.
• Season with the meat seasoning, salt and pepper, wrap and marinate in the fridge.

Caramelize the onion

• Fry the red onion in olive oil until caramelized.

Fry the mushrooms

• Fry the shiitake mushrooms with the butter and garlic until golden.

Steam the spinach

• Slightly steam the torn spinach until just wilted.

Layer the filling

• Lay the steak flat and cover with the provolone slices.
• Top with the caramelized onion, mushrooms and spinach.

Roll and tie the pinwheels

• Roll up the steak tightly.
• Tie with kitchen twine and insert skewers next to each thread.
• Cut between the threads and skewers into equal pinwheels.

Grill the pinwheels and asparagus

• Brown each side of the pinwheels on the hot grill.
• Grill the marinated asparagus alongside.
• Cover with foil and let rest.

Rest and serve

• Cover the pinwheels with foil and rest before slicing.
• Serve with the grilled asparagus.