These corn- and red pepper-stuffed flank steak pinwheels are so colorful they look more suited to July than January. 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 
51; 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.
Red pepper and corn-stuffed flank steak pinwheels
For the marinade:
2 tablespoons lime juice
2 tablespoons tequila
1 teaspoon salt
1 teaspoon ground black pepper
1 clove garlic, chopped
11/2 pounds flank steak
For the stuffing:
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 jalapeno pepper, seeded and minced
1 clove garlic, minced
1/2 cup fresh breadcrumbs
1/2 cup frozen corn kernels
1/4 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 jalapeno. Saute 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 degrees.
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.
Makes 4 servings. Per serving: 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.
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