Description
These stuffed flank steak pinwheels are so impressive. They are filled with spinach, provolone cheese, and mushrooms, or you can customize the filling to fit your taste and occasion.
Ingredients
Scale
- 1–1/2 pounds flank steak, butterflied and pounded to 1/2 inch thickness
Flank Steak Marinade
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
Filling
- 6 ounces crimini mushrooms, diced (about 1 cup)
- 1/2 onion, finely diced, (about 1/2 cup)
- 1 tablespoon vegetable oil
- 1/2 teaspoon season salt
- 1–1/2 cups baby spinach leaves
- 8 slices provolone cheese (6 ounces)
- Salt and pepper to season
- 1–1/2 tablespoon vegetable oil
Instructions
- Lay the flank steak on a cutting board with the grain of the meat running left to right. With a sharp knife, inert the tip horizontally into the middle edge of the steak. (Place your free hand flat on the top of the steak).
- Start slicing with the knife, carefully cutting with the grain, from edge to edge When you get about half way through, lift up the flap of meat like a book, and using just the tip of your knife, very carefully cut until it’s being held together only by 1/2”.
- Use a meat mallet or heavy frying pan to pound the meat open and flat to an even thickness. (If you need help, there are lots of videos on the internet that will walk you through the process.)
- In a large zip-close bag, combine the marinade ingredients. And place the butterflied flank steak in the marinade and refrigerate for four hours.
- In a large frying pan, heat the oil with vegetable oil and saute the diced mushrooms and onions until the mushrooms have released their liquid and the onions are translucent. Stir in 1 teaspoon of season salt and remove the mushrooms to a small bowl to cool to rome temperature.
- After the meat has marinated, remove the flank steak from the bag and pat dry.
- Arrange long pieces of twine every 1-1/2” – 2” across the cutting board. Place the butterflied flank steak with the grain running perpendicular to the twine on top of the twine.
- Season the meat with salt and pepper.
- Lay the spinach leaves down in a single layer across the top of the flank steak. Arrange the sautéed mushrooms and onions in a thin layer over the spinach.
- Shingle the provolone cheese slices over the mushrooms.
- Rotate the cutting board so the twine runs top to bottom. Start rolling the meat with the edge closest to you, pulling the meat firmly. (Make sure the twine is not included in the roll.) Continue rolling the flank steak until it is a cylinder.
- Tie each twine piece securely and transfer the meat to the refrigerator to firm up.
- Preheat the oven to 350°F.
- Remove the meat from the refrigerator for 30 minutes. In a large frying pan over medium-high heat, add 1-1/2 tablespoons vegetable and sear all the sides of the flank steak.
- Transfer the frying pan to the preheated frying pan. Roast the meat in the oven for 45-60 minutes or until the meat registers 130° – 135°F.
- Remove the stuffed flank steak from the oven and transfer to a cutting board. Let the meat rest for 15 minutes. After the meat has rested, snip and remove the twine. Slice the stuffed flank steak pinwheels where the twine has been tied.
- Serve the pinwheels with mashed potatoes and beef gravy.
