Steps
- Butterfly the flank steak with a sharp knife and lay out flat.
- Drizzle a light layer of Worcestershire sauce over the top and massage in.
- Apply a generous amount of the Tajin seasoning to the beef.
- Roughly shred fresh coriander with your hands and add over the top.
- Roll the flank steak up tightly and secure closed with skewers.
- Apply a light layer of olive oil to the outside and season with more Tajin.
- Place on the barbecue set to high.
- Allow to grill for roughly 5 minutes before flipping.
- 5 minutes later slice the flank into individual pinwheels and keep on grilling.
- Cook for a further 2-3 minutes, then flip and grill for a further 2 mins.
- Once the pinwheels are nicely caramelised, remove.
- Place on a chopping board and allow to rest for 5 minutes.
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