Flank steaks: Marinate, stuff, roll

These corn- and red pepper-stuffed flank steak pinwheels are so colorful they look more suited to July than February. And the flavor screams backyard barbecue even though you'll never have to step outside to make them.

Flank steak is a wonderfully flavorful cut with little waste on it a 1 1/2-pound steak will easily feed four to six people. Plus, because it is a thin cut it is an excellent candidate for quick marinades that will fully penetrate.

Serve these pinwheels with a mixed green salad and some warm tortillas.

Corn- and RedPepper-Stuffed Flank Steak Pinwheels

Start to finish: 45 minutes

Servings: 4

For the marinade:

2 tablespoons lime juice

2 tablespoons tequila

1 teaspoon salt

1 teaspoon ground black pepper

1 clove garlic, chopped

1 1/2-pounds flank steak

For the steak:

2 tablespoons extra-virgin olive oil, divided

1 small red bell pepper, diced (about 1 cup)

1 small red onion, diced

1 bunch scallions, trimmed and finely sliced

1 jalapeño pepper, seeded and minced

1 clove garlic, minced

1/2 cup fresh breadcrumbs

1/2 cup frozen corn kernels

cup chopped fresh cilantro

1 teaspoon ground cumin

1/2 teaspoon salt, plus more to taste

Ground black pepper, to taste

In a large bowl, mix together the lime juice, tequila, salt, black pepper and garlic. Set aside.

On a work surface, cover the flank steak with plastic wrap. Pound it with a skillet or rolling pin to flatten it into an even thickness, about 1/2 inch. Add the steak to the marinade, turn to coat, then cover and refrigerate for 30 minutes.

Meanwhile, prepare the filling. In a large skillet over medium-high, heat 1 tablespoon of the oil. Add the red pepper, onion, scallions and jalapeño . Sauté until the peppers begin to soften, about 3 minutes. Add the garlic and cook, stirring, until lightly colored, about another 30 seconds.

Remove the skillet from the heat and stir in the breadcrumbs, corn, cilantro, cumin and salt. Let cool completely.

Heat the oven to 375 F.

Remove the steak from the marinade. Arrange flat on the work surface. Spread the cooled pepper mixture evenly over the steak. Starting with a wide edge, roll the steak and stuffing up together.

Use 7 lengths of kitchen twine to tie the roll firmly around the center at even intervals.

In a large oven-safe skillet, heat the remaining tablespoon of oil over medium-high. Add the steak roll and sear until browned on all sides, about 1 to 2 minutes per side. Transfer the pan to the oven and roast until it reaches 130 F at the center. Let stand for 10 minutes before slicing into 8 rounds and serving.

Nutrition information per serving (values are rounded to the nearest whole number): 480 calories; 198 calories from fat (41 percent of total calories); 22 g fat (7 g saturated; 0 g trans fats); 77 mg cholesterol; 18 g carbohydrate; 50 g protein; 2 g fiber; 589 mg sodium.