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Flank Steak Pinwheels with Spinach and Cheese
Paul

Flank Steak Pinwheels with Spinach and Cheese Delight

Flank Steak Pinwheels with Spinach and Cheese is a delicious and savory dish featuring tender flank steak rolled with a flavorful mixture of spinach, ricotta, and mozzarella cheese, seasoned with garlic and Italian herbs.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds flank steak
  • 1 cup fresh spinach chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Toothpicks or kitchen twine for securing

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Place the flank steak between two pieces of plastic wrap and pound it to an even thickness of about ½ inch using a meat mallet or rolling pin.
  3. In a mixing bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, minced garlic, salt, pepper, and Italian seasoning. Mix well until all ingredients are evenly combined.
  4. Spread the cheese and spinach mixture evenly over the pounded flank steak, leaving a small border around the edges.
  5. Starting from one end, carefully roll the flank steak tightly into a log shape. Secure the ends with toothpicks or tie with kitchen twine.
  6. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the rolled flank steak for about 3-4 minutes on each side until browned.
  7. Drizzle balsamic vinegar over the top of the steak, then transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 145°F (medium-rare).
  8. Remove from the oven and let the pinwheels rest for 5-10 minutes before slicing into 1-inch thick pieces. Serve warm.

Notes

  • For added flavor, consider marinating the flank steak in your favorite marinade for a few hours before preparing.
  • You can substitute the spinach with kale or arugula for a different taste, or add sun-dried tomatoes for an extra burst of flavor.