Steak Pinwheels Spinach Cheese (Printable View)
Flank steak rolled with cheese, spinach, and peppers, sliced into pinwheels and baked to perfection.
# Ingredient List:
→ Steak
01 -
1.5 to 2 pounds flank steak, butterflied and pounded to 1/2-inch thickness
→ Seasoning
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon Italian seasoning
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Filling
07 -
1 cup shredded mozzarella or provolone cheese
08 -
1/4 cup chopped fresh spinach (optional)
09 -
2 tablespoons chopped roasted red peppers (optional)
→ Other
10 -
Butcher’s twine for securing
# Preparation Steps:
01 -
Lay the butterflied flank steak flat on a clean work surface and cover with plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/2-inch thickness as needed.
02 -
Drizzle olive oil over the surface of the steak. Sprinkle evenly with garlic powder, Italian seasoning, salt, and black pepper.
03 -
Scatter shredded cheese evenly over the steak, leaving a small border along the edges. Distribute chopped spinach and roasted red peppers evenly across the cheese if using.
04 -
Starting from one short end, roll the steak tightly into a log. Use butcher’s twine to tie the log securely at 1 to 2-inch intervals.
05 -
Preheat a skillet or grill over medium-high heat. Sear the steak log for 2 to 3 minutes on all sides until evenly browned.
06 -
Transfer the seared steak log to a 375°F oven. Roast for 15 to 20 minutes, until the internal temperature reads 135°F for medium rare or 145°F for medium doneness.
07 -
Allow the meat to rest for 5 to 10 minutes. Remove butcher’s twine and slice into 1-inch thick pinwheels. Serve warm.
# Supplementary Details:
01 -
For best presentation, let the meat rest before slicing to retain juices and ensure clean slices.