Pinwheels! #shorts

They are often made with flank steak (also a great option). This time, I used the ribeye cap, which in my opinion is one of the tastiest pieces of meat on a cow. Trim the ribeye cap, then season it with salt and pepper. Lay some thin slices of garlic, spinach leaves, prosciutto, and provolone cheese. Roll tightly and tie with butcher's string. Start by searing in a pan, then transfer to a 200°C (395°F) oven for around 25-30 minutes or until it reaches an internal temperature of 48°C / 118°F (for medium rare). Let it rest for at least 20 minutes, then slice and serve.