Description
Delightful rolls of flank steak filled with Swiss cheese, sun-dried tomatoes, and fresh spinach, perfect for any occasion.
Ingredients
- 1 (2-pound) flank steak, pounded to 1/2 inch thickness
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 1/3 cup red wine
- 1/3 cup Worcestershire sauce
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons lemon juice
- 2 cloves garlic, minced (divided)
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/3 cup chopped onion
- 1/3 cup fine dry bread crumbs
- 2 cups fresh baby spinach leaves
- 1/2 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped sun-dried tomatoes (packed in oil), drained
Instructions
- In a bowl, combine olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, one clove of minced garlic, Italian seasoning, and black pepper. Whisk together to create the marinade.
- Using a sharp knife, make shallow diagonal cuts about 1 inch apart across the surface of the flank steak. Place the steak in a resealable bag and pour in the marinade. Seal the bag, ensuring to remove as much air as possible, and refrigerate for a minimum of 8 hours or overnight, turning occasionally.
- When ready to cook, preheat the oven to 350°F (175°C). Remove the steak from the marinade, pat dry with paper towels, and discard the remaining marinade.
- On a cutting board, sprinkle the salt over the remaining minced garlic. Using the flat side of a knife, mash the garlic and salt into a paste. Spread this paste evenly over the top side of the flank steak.
- Sprinkle chopped onion and bread crumbs over the garlic paste. Layer the fresh spinach leaves, followed by the Swiss cheese, Parmesan, and chopped sun-dried tomatoes.
- Starting from one short end, carefully roll up the flank steak to enclose the filling. Secure the roll with kitchen twine or toothpicks at 1-inch intervals. Place the rolled steak seam-side down in a baking dish.
- Bake uncovered in the preheated oven for approximately 1 hour. A meat thermometer inserted into the center should read at least 145°F (63°C).
- Once cooked, let the pinwheels rest for 5-10 minutes to allow the filling to set. Slice into 1-inch thick pinwheels and serve hot.
Notes
Steak pinwheels pair well with roasted vegetables or creamy mashed potatoes, and a fresh arugula salad adds a nice touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American