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Flank Steak Pinwheels

Flank Steak Pinwheels

Cost $20, save $15

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Marinade

    • ¼ cup olive oil
    • ¼ cup soy sauce
    • 🍷 ¼ cup red wine
    • ¼ cup Worcestershire sauce
    • 1 tablespoon Dijon mustard
    • 🍋 1 tablespoon lemon juice
    • 🧄 1 clove garlic, minced
    • 1 teaspoon Italian seasoning
    • ½ teaspoon ground black pepper

  • Main

    • 1 (1 1/2-pound) flank steak, pounded to 1/2 inch thickness
    • 🧄 1 clove garlic, crushed
    • 🧂 ¼ teaspoon salt
    • 🧅 ¼ cup chopped onion
    • ¼ cup fine dry bread crumbs
    • 1 cup frozen chopped spinach, thawed and squeezed dry
    • ½ cup crumbled feta cheese

STEPS

1

Combine olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, minced garlic, Italian seasoning, and black pepper in a large resealable bag. Blend the ingredients by squeezing the bag.

2

Pierce the flank steak with a knife to make small slits approximately 1-inch apart. Place the steak in the marinade bag, fully coat it with the marinade, seal the bag, and let it marinate in the refrigerator for 8 hours to overnight.

3

Preheat the oven to 350°F (175°C).

4

On a cutting board, crush garlic with salt to create a paste.

5

Remove the steak from the marinade, discard the remaining marinade, and place it on a work surface. Spread the garlic paste over the steak. Add layers of chopped onion, breadcrumbs, spinach, and feta cheese on top.

6

Roll the steak tightly lengthwise starting from one of the short sides, then secure it with kitchen twine or toothpicks. Transfer the rolled steak to a shallow glass baking dish.

7

Bake uncovered in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).

8

Let the steak rest for 5 minutes after removing from the oven. Slice into 1-inch pieces to serve.

NUTRIENTS

Per 1 serving

🔥

300

Calories

  • 18
    Protein
  • 10
    Carbs
  • 20
    Fats

💡 Ensure the marinade evenly covers the meat by massaging the bag lightly.Use a meat thermometer to accurately check the steak's internal temperature.Letting the steak rest after baking helps retain the juicy filling when slicing.Opt for fresh spinach if you prefer, but ensure it is dry to avoid a watery filling.