Flank Steak Pinwheels

Preheat grill to high.

Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.

Meanwhile, place steak between two large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.

Rub garlic all over one side of the steak. Spread cheese lengthwise in a three-inch wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.

Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push eight skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into eight equal portions, roughtly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about one inch.

Oil the grill rack. Grill the pinwheels three to four minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. Remove the skewers; let the pinwheels rest for five minutes before serving.