Impressive stuffed flank steak roll (Print Version)
# Ingredients:
01 -
1 (2-pound) flank steak, pounded to 1/2 inch thickness
02 -
1/3 cup olive oil
03 -
1/3 cup soy sauce
04 -
1/3 cup red wine
05 -
1/3 cup Worcestershire sauce
06 -
1 1/2 tablespoons Dijon mustard
07 -
1 1/2 tablespoons lemon juice
08 -
2 cloves garlic, minced and divided
09 -
1 1/2 teaspoons Italian seasoning
10 -
3/4 teaspoon ground black pepper
11 -
1/2 teaspoon salt
12 -
1/3 cup chopped onion
13 -
1/3 cup fine dry bread crumbs
14 -
2 cups fresh baby spinach leaves
15 -
1/2 cup shredded Swiss cheese
16 -
1/2 cup grated Parmesan cheese
17 -
1/2 cup chopped sun-dried tomatoes (packed in oil), drained
# Instructions:
01 -
Add the olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, 1 minced garlic clove, Italian seasoning, and black pepper to a bowl. Whisk to combine and create the marinade.
02 -
Using a sharp knife, make shallow diagonal cuts about 1 inch apart across the surface of the flank steak. Place the steak in a large resealable bag and pour in the marinade. Seal the bag, removing as much air as possible, and refrigerate for at least 8 hours or overnight, turning occasionally.
03 -
Preheat the oven to 350°Fahrenheit. Remove the steak from the marinade and pat dry with paper towels. Discard the remaining marinade.
04 -
On a cutting board, sprinkle the salt over 1 minced garlic clove. Using the flat side of a knife, mash the garlic and salt together to form a paste. Spread the garlic paste evenly over the top side of the flank steak.
05 -
Sprinkle the chopped onion and bread crumbs over the garlic paste. Arrange the fresh spinach leaves on top, followed by the shredded Swiss cheese, grated Parmesan cheese, and chopped sun-dried tomatoes.
06 -
Starting at one of the short ends, carefully roll up the flank steak, enclosing 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.
07 -
Bake the steak pinwheels uncovered in the preheated oven for approximately 1 hour. A meat thermometer inserted into the center of the roll should read at least 145°Fahrenheit.
08 -
Remove the pinwheels from the oven and let them rest for 5-10 minutes to allow the filling to set. Slice the roll into 1-inch thick pinwheels.
09 -
Serve the steak pinwheels hot and enjoy your flavorful, cheesy creation!
# Notes:
01 -
These steak pinwheels are filled with spinach, cheese, and sun-dried tomatoes for a flavorful and impressive main course.
02 -
Marinating the steak overnight produces the best flavor, but a minimum of 8 hours will work.
03 -
The internal temperature of the steak should reach at least 145°F for medium-rare.