Flank Steak PInwheels (Oven)

Flank steak pinwheel stuffed with spinach, tomatoes, and mozzarella cheese on a red plate.

Flank Steak PInwheels (Oven)

Flank steak pinwheels stuffed with spinach and cheese look and taste steakhouse fancy but are easy to make and bake in the oven.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 264kcal

Author Marjory Pilley

Equipment

Kitchen Twine

Ingredients

2 pounds flank steak, butterflied Skirt steak, flap steak, and thin-sliced top-round beef will also work.
salt and pepper to taste
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
2 garlic cloves pressed or minced
2 cups shredded mozzarella cheese
2-3 ounces baby spinach leaves about 2 handfuls, stems removed
2 cups diced plum tomatoes

Instructions

Preheat oven to 350°F.
Place lengths of kitchen twine about 1 inch apart under the butterflied flank steak, allowing ends to extend about 2 inches on either side. Generously season the steak with salt and pepper.
Mix olive oil, balsamic vinegar and garlic together in a small container and brush it over the top of the flank steak.
Layer the shredded mozzarella cheese, spinach leaves, and diced tomatoes over the open flank steak, leaving about ½ to ¾ of an inch uncovered around the edges. The stuffing will spread as you roll.
Roll the flank steak, tucking in the ingredients and rolling as you go. Roll with the grain.
When you're finished rolling, tie the twine at one-inch intervals.
Use a sharp knife to slice the roll between each piece of twine so that each pinwheel is about 1 inch in height. Cut across the grain of the flank steak. If necessary, trim the ends after you roll.
Place the steak pinwheels in a baking dish with the twine in place. Brush the remaining marinade on the outsides of the pinwheels.
Bake, uncovered, for 25-30 minutes or until the internal temperature reaches 145°F, for medium-rare steak.
Note: The temperature will rise about 5 degrees once they are removed from the oven.
Allow the meat to rest for about 5 minutes so the juices redistribute. Once they are plated, snip off the string and enjoy.

Video

Notes

You'll find step-by-step pictures above, serving ideas, and more tips above!

To Butterfly Flank Steak:

Lay the flank steak flat on a cutting board and cut it in half along the grain, leaving the outer edge intact so it will open like a book. Chilling the beef for about 15 minutes in the freezer makes the job easier. If necessary, use a meat mallet to poud to an even thickness.

Temperature Guideline:

Use a meat thermometer to ensure that steak cooks to an internal temperature of at least 145°F for medium-rare steak, which is the minimum safe temperature recommended by the USDA for beef. For medium doneness, aim for an internal temperature of 160°F.

Storage:

Store leftover flank steak pinwheels in an airtight container for 3 to 4 days in the refrigerator. To reheat in the oven, cover with aluminum foil and bake for about 20 minutes. Or, cover with plastic wrap and warm in the microwave oven on medium-power for 1-2 minutes. The USDA recommends reheating to an internal temperature on 165°F.

Nutrition