Ready to take your culinary skills to the next level? Give these steak pinwheels a try!
This impressive dish combines tender flank steak with a savory blend of cheeses, spinach, garlic, and sun-dried tomatoes. It’s so delicious, every bite will leave your tastebuds dancing!
Whether you’re hosting a dinner party or treating yourself to a special meal, steak pinwheels are sure to impress.
Trust me, your friends and family will beg for seconds!
Why You’ll Love These Steak Pinwheels
Impressive Presentation: These steak pinwheels transform a simple flank steak into an eye-catching, restaurant-quality dish.
Deliciously Savory: This recipe delivers a savory taste with tender steak, melted cheese, and sun-dried tomatoes. Every bite is satisfying and mouthwatering.
Crowd-Pleaser: These pinwheels are versatile. So, they can be served as a main course or sliced into appetizers. They’re ideal for gatherings of any size.
Make-Ahead Convenience: Marinate the steak overnight and prepare the filling in advance. This allows you to save time and reduce stress on the day of your event.
Ingredients
- Flank Steak: This lean, flavorful cut is perfect for rolling and slicing into pinwheels.
- Marinade: It’s made with olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, garlic, Italian seasoning, and ground black pepper.
- Salt: It enhances the natural flavors of the steak and filling ingredients.
- Garlic: It adds an aromatic kick to the filling that complements the rich cheese and sun-dried tomatoes.
- Onion: It provides a subtle sweetness and a bit of crunch to the filling.
- Dry Bread Crumbs: They help absorb moisture and bind the filling ingredients together.
- Baby Spinach Leaves: Fresh, tender spinach adds a pop of color and a healthy dose of nutrients to the filling.
- Swiss and Parmesan Cheese: A dynamic duo of melty Swiss and salty Parmesan brings creamy, nutty flavors to the party.
- Sun-Dried Tomatoes: Intensely flavorful and slightly chewy, these tomatoes add tangy sweetness to every bite.
How to Make Steak Pinwheels
Don’t be intimidated by this recipe! Just follow the steps and take your time.
1. Prep the marinade. Add the olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, 1 minced garlic clove, Italian seasoning, and black pepper to a bowl. Whisk to combine and create the marinade.
2. Marinate. Use a mallet to pound the flank steak to about 1/2-inch thick. Then, use a sharp knife to make shallow diagonal cuts about 1 inch apart across the surface of the steak. Place the steak in a large resealable bag and pour in the marinade. Seal the bag, removing as much air as possible, and refrigerate for at least 8 hours or overnight. Turn it occasionally.
3. Prep. Preheat the oven to 350°Fahrenheit. Remove the steak from the marinade and pat dry with paper towels. Discard the remaining marinade.
4. Make the garlic paste. On a cutting board, sprinkle the salt over 1 minced garlic clove. Using the flat side of a knife, mash the garlic and salt together to form a paste. Spread the garlic paste evenly over the top side of the flank steak.
5. Add the fillings. Sprinkle the chopped onion and bread crumbs over the garlic paste. Arrange the fresh spinach leaves on top, followed by the shredded Swiss cheese, grated Parmesan cheese, and chopped sun-dried tomatoes.
6. Roll. Starting at one of the short ends, carefully roll up the flank steak, enclosing the filling. Secure the roll with kitchen twine or toothpicks at 1-inch intervals. Place the rolled steak seam-side down in a baking dish.
7. Bake. Bake the steak pinwheels uncovered in the oven for approximately 1 hour. A meat thermometer inserted into the center of the roll should read at least 145°Fahrenheit.
8. Rest and slice. Remove the pinwheels from the oven and let them rest for 5-10 minutes to allow the filling to set. Slice the roll into 1-inch thick pinwheels.
9. Serve. Serve the steak pinwheels hot, and enjoy your flavorful, cheesy creation!
Tips for the Best Steak Pinwheels
- Try a tenderizing trick. Pound the steak to an even thickness before adding the fillings for easier rolling and uniform cooking.
- Don’t skip the diagonal cuts. They help the marinade penetrate deeper into the meat. Plus, they make it easier to roll the steak.
- Layer carefully. Spread the filling ingredients evenly to ensure consistent flavor in each bite.
- Roll it nice and tight! Roll the steak tightly to keep the filling intact and to achieve a neat pinwheel appearance.
- Make them pretty. Arrange sliced pinwheels on a platter with a sprinkle of fresh herbs for an appealing presentation.
- Try tasty variations. Experiment with variations by adding ingredients like prosciutto, provolone cheese, or caramelized onions.
How to Store
Don’t let leftover pinwheels go to waste! Keep them fresh with these tips.
To Store: Place leftover steak pinwheels in an air-tight container and refrigerate them within two hours of cooking. They can be stored in the fridge for up to 3 days to maintain freshness and flavor.
To Reheat: Preheat your oven to 300°Fahrenheit and place the pinwheels on a baking sheet, covering them with foil to prevent drying. Heat them for about 15-20 minutes, or until warmed through, ensuring the internal temperature reaches at least 165°Fahrenheit for safe consumption.
Steak Pinwheels
6
servings35
minutes1
hour10
minutes484
kcalLooking for something fancy? Try these incredible steak pinwheels! With spinach, sun-dried tomatoes, and cheese, they’re a feast for the senses.
Ingredients
1 (2-pound) flank steak, pounded to 1/2 inch thickness
1/3 cup olive oil
1/3 cup soy sauce
1/3 cup red wine
1/3 cup Worcestershire sauce
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
2 cloves garlic, minced and divided
1 1/2 teaspoons Italian seasoning
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1/3 cup chopped onion
1/3 cup fine dry bread crumbs
2 cups fresh baby spinach leaves
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped sun-dried tomatoes (packed in oil), drained
Instructions
- Add the olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, 1 minced garlic clove, Italian seasoning, and black pepper to a bowl. Whisk to combine and create the marinade.
- Using a sharp knife, make shallow diagonal cuts about 1 inch apart across the surface of the flank steak. Place the steak in a large resealable bag and pour in the marinade. Seal the bag, removing as much air as possible, and refrigerate for at least 8 hours or overnight, turning occasionally.
- Preheat the oven to 350°Fahrenheit. Remove the steak from the marinade and pat dry with paper towels. Discard the remaining marinade.
- On a cutting board, sprinkle the salt over 1 minced garlic clove. Using the flat side of a knife, mash the garlic and salt together to form a paste. Spread the garlic paste evenly over the top side of the flank steak.
- Sprinkle the chopped onion and bread crumbs over the garlic paste. Arrange the fresh spinach leaves on top, followed by the shredded Swiss cheese, grated Parmesan cheese, and chopped sun-dried tomatoes.
- Starting at one of the short ends, carefully roll up the flank steak, enclosing the filling. Secure the roll with kitchen twine or toothpicks at 1-inch intervals. Place the rolled steak seam-side down in a baking dish.
- Bake the steak pinwheels uncovered in the preheated oven for approximately 1 hour. A meat thermometer inserted into the center of the roll should read at least 145°Fahrenheit.
- Remove the pinwheels from the oven and let them rest for 5-10 minutes to allow the filling to set. Slice the roll into 1-inch thick pinwheels.
- Serve the steak pinwheels hot and enjoy your flavorful, cheesy creation!
