Lemon Pepper Flank Pinwheels - cooking recipe

Ingredients

2 lbs beef flank steaks
1/2 cup Burgundy wine
1/4 cup cooking oil
1/4 cup soy sauce
1 tablespoon lemon pepper
1 tablespoon Worcestershire sauce
1/8 - 1/4 teaspoon bottled hot pepper sauce
8 cherry tomatoes or 8 mushroom caps

Preparation

Pound each flank steak to a 10X8 inch rectangle.
Cut each rectangle into four 10X2 strips.
In bowl, combine burgundy, cooking oil, soy sauce, lemon pepper, Worcestershire and pepper sauce.
Place meat strips in plastic bag; set in a deep bowl.
Pour wine mixture over meat: close bag.
Marinate 4-6 hours or overnight in refrigerator, turning twice. (I usually leave steaks whole and don't put in tomatoes or mushrooms, although it is excellent with them . Just a family preference).
Drain meat; reserve marinade.
Loosely roll each strip around a cherry tomato or mushroom cap, starting with short side.
Skewer securely with wooden picks.
Grill pinwheels over medium coals for 15 minutes.
Turn meat; grill about 10 minutes more for rare.
Baste with marinade often.
Remove picks.