Dairy:
– 1/2 cup grated Parmesan cheese
– 1/2 cup Swiss cheese, shredded
Beer, Wine & Liquor:
– 1/3 cup red wine
Instructions:
1. Prepare the Steak:
– Lay the flank steak flat on a cutting board. Using a sharp knife, carefully butterfly the steak by cutting it horizontally, making sure to not cut all the way through. Open it up like a book.
– Cover the steak with plastic wrap and pound it out gently with a meat mallet to even thickness. Aim for about 1/2-inch thick all around.
2. Marinate the Steak:
– In a bowl, combine the soy sauce, Worcestershire sauce, Dijon mustard, lemon juice, olive oil, black pepper, Italian seasoning, and salt.
– Pour this marinade over the flattened steak and let it marinate in the refrigerator for at least 30 minutes, preferably 1–2 hours.
3. Prepare the Filling:
– While the steak marinates, heat a small amount of olive oil in a pan over medium heat.
– Sauté the chopped onions and garlic until softened, about 3–4 minutes.
– Add the sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld.
– Stir in the spinach and cook until wilted, about 1–2 minutes.
– Remove from heat and let the mixture cool slightly.
4. Assemble the Pinwheels:
– After the steak has marinated, spread the spinach, sun-dried tomato, and onion mixture evenly over the surface of the steak.
– Sprinkle grated Parmesan cheese and shredded Swiss cheese over the spinach mixture.
– Evenly sprinkle the breadcrumbs over the cheese.
– Roll the steak up tightly, starting from one long side, securing the filling inside.
5. Tie and Secure:
– Use kitchen twine to tie the rolled steak at 2-inch intervals, securing the filling in place.
– If you prefer, you can also use toothpicks to keep the roll intact.
6. Cook the Pinwheels:
– Preheat your oven to 375°F (190°C).
– Heat a large oven-safe skillet over medium-high heat. Add a little olive oil and sear the steak rolls on all sides for 2–3 minutes per side, until browned.
– Once browned, deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan.
– Transfer the skillet to the preheated oven and roast the steak pinwheels for 20–25 minutes, or until the steak reaches your desired level of doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium).
7. Rest and Serve:
– Remove the skillet from the oven and allow the steak pinwheels to rest for 5–10 minutes before slicing.
– Cut between the twine (or toothpicks) and serve with your favorite side dishes.
Enjoy your delicious, cheesy, and savory steak pinwheels!
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