Description
These Steak Pinwheels are stuffed with fresh herbs, melty cheese, and savory fillings, then rolled, sliced, and seared to perfection. A flavorful twist on flank steak that’s ideal for dinner parties or a hearty family meal!
Ingredients
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1 ½ to 2 lbs flank steak, butterflied and pounded to ½-inch thickness
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1 cup fresh spinach
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½ cup roasted red peppers (sliced) or sun-dried tomatoes
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¾ cup shredded mozzarella or provolone cheese
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2 cloves garlic, minced
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Salt and pepper to taste
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1 tbsp olive oil
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Butcher’s twine or toothpicks
Instructions
1️⃣ Prep the steak: Lay the butterflied flank steak flat on a cutting board. Cover with plastic wrap and pound to an even ½-inch thickness. Season both sides with salt, pepper, and minced garlic.
2️⃣ Add filling: Layer spinach, red peppers (or tomatoes), and cheese evenly over the steak, leaving a 1-inch border on the long edge.
3️⃣ Roll and secure: Roll steak tightly, starting from the long side. Secure with butcher’s twine or insert toothpicks every 2 inches. Slice into pinwheels.
4️⃣ Sear the pinwheels: Heat olive oil in a skillet over medium-high heat. Sear pinwheels for 2–3 minutes per side until browned.
5️⃣ Finish cooking: Transfer to a preheated oven at 375°F (190°C) and roast for 10–12 minutes, or until internal temperature reaches 135–140°F for medium-rare.
6️⃣ Rest and serve: Let rest 5 minutes, remove twine, and serve with roasted vegetables or mashed potatoes.
Notes
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Use pesto for added flavor inside the roll.
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Can also grill pinwheels over indirect heat until done.
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Make ahead and refrigerate before slicing and cooking.
- Prep Time: 20 min
- Cook Time: 20 min