I would like to use this flank steak technique for an upcoming family gathering for 16 people. However, some people in my family despise blue...
...cheese, so I need to substitute the cheese. I'm thinking gryere.
Also, regarding the flank steak itself... Do I need to pound it out to an even thickness to ensure proper cooking? Do I have my butcher pound it and butterfly the flank steak?
In regards to the filling, a family member is making creamed spinach, so I'm thinking of filling it with roasted red peppers, carrot planks, and sliced mushrooms? Any suggestoins or feedback?
I plan on assembling the pinweels and refridgerating them until the next day. Should I marinate since I have time or not needed?
I'm definetly making the horseradish sauce.
Any and all help with feedback or suggestions would be greatly appreciated