Description
Flank Steak Pinwheels are a flavorful and visually impressive dish featuring thinly rolled flank steak stuffed with spinach, roasted red peppers, and provolone cheese. Perfectly seasoned and seared for a caramelized crust, then oven-roasted to juicy perfection, these pinwheels make an elegant main course that is both satisfying and delicious.
Ingredients
Scale
Flank Steak and Seasonings
- 1 flank steak (about 1.5 to 2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Filling
- 1 cup fresh spinach leaves
- 1/2 cup roasted red peppers, drained and sliced
- 4 slices provolone cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the pinwheels after searing.
- Season the Flank Steak: Lay the flank steak flat on a cutting board and sprinkle both sides evenly with salt, black pepper, garlic powder, onion powder, and paprika to enhance the meat’s flavor.
- Coat with Olive Oil: Drizzle olive oil over the seasoned flank steak and rub it in thoroughly to help the seasoning adhere and promote browning during cooking.
- Add the Filling: Layer fresh spinach leaves, roasted red peppers, and provolone cheese evenly over the surface of the flank steak, ensuring good coverage for a delicious filling.
- Roll the Steak: Starting from one shorter end, tightly roll the flank steak into a pinwheel shape, encasing the filling securely inside.
- Secure with Kitchen Twine: Wrap kitchen twine around the rolled steak at 1-inch intervals to hold the pinwheel firmly together during cooking.
- Sear the Pinwheels: Heat a skillet over medium-high heat and sear the pinwheels on all sides until they develop a brown, caramelized crust, about 2-3 minutes per side.
- Roast in Oven: Transfer the skillet with the pinwheels into the preheated oven and roast for 15-20 minutes or until the steak reaches your preferred level of doneness (e.g., medium-rare to medium).
- Rest and Serve: Remove the pinwheels from the oven, let them rest for 5 minutes to allow juices to redistribute, then slice into rounds and serve.
Notes
- For additional flavor, consider marinating the flank steak for an hour before seasoning.
- Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare or 140°F for medium.
- Letting the steak rest after roasting is crucial to keep it juicy and tender.
- Remove kitchen twine carefully before serving.
- You can substitute provolone with mozzarella or Swiss cheese if preferred.
