When it comes to make dinner, there are times I want to try something different. This recipe for the Best Flank Steak Pinwheels is just that. Stuffed with Spinach, Garlic, Shallot and Provolone, these are a delicious florentine inspired version of a steak dinner.
Like this recipe? you may also enjoy my French Onion Pork Chops, my Balsamic Glazed London Broil or even my Rustic Chimichurri London Broil recipe.
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What is Flank Steak
Flank steak is a cut of beef taken from the abdominal region of a cow. This cut of meat is usually a cheaper cut because it is lean and a bit tougher. Flank steak is often marinated or sliced thinly to make it tender to eat. Because it is a tougher cut of meat, it is often a cheaper cut. It is common to find it in most grocery stores.
For this recipe you'll need to butterfly a flank steak. What this means is that you need to slice the flank steak in half through the middle of the steak almost through. A butterflied flank steak will unfold like opening a book; it should not be cut all the way through.
What does Florentine mean?
Florentine refers to the Florence region in Italy and the cooking styles from that region. It is common in American for Florentine types of food to contain spinach and cheese. Common varieties of Florentine dishes are eggs, pasta, and chicken to name a few. Steak florentine usually means that the steak has sautéed spinach and melted cheese as part of the dish. For this Flank Steak Pinwheels recipe, the meat is stuffed with a combination of spinach and provolone cheese.
How to prepare Flank Steak Pinwheels
To make flank steak pinwheels, butterfly the steak by slicing it horizontally. Season with salt and pepper on both sides. Spread the ingredients evenly over the steak. Roll the steak up from the bottom and secure with kitchen twine so it does not unroll. Secure roll with toothpicks 2 inches apart. Slice pinwheels and prepare to cook.
How to cook pinwheels in the oven
Pinwheels are best cooked on either a skillet or a grill so that the crust can form. This locks in the flavor and gives it a delicious texture. However if you wish to cook pinwheels solely in the oven, place pinwheels on a cast iron skillet or carbon steel skillet. Bake at 350 degrees for 10-15 minutes or until desired level of doneness.
Ingredients Needed
- 2 ½ Pounds Flank Steak
- Salt
- Pepper
- 3-4 Cloves Garlic Minced
- 1 Shallot Sliced thinly
- 1 Cup Spinach
- 4 Oz Provolone Cheese
- 2 Tbsp Olive Oil
Equipment Needed
- Cast Iron Skillet
- Tooth Picks
- Chef's Knife
- Cutting Board
- Aluminum Foil
Storage tips
Leftovers: Store leftovers in an airtight container or covered by aluminum foil. Leftovers can be stored in the fridge for up to 4 days. To reheat you have the option of microwaving or warming up the pinwheel on a skillet until warmed through. Unfortunately this is not a recipe I'd suggest freezing.
Prepping Ahead: Pinwheels can be made in advance and stored in the fridge. Place prepped pinwheels on a plate and cover with either aluminum foil or plastic wrap. Cook pinwheels within 48 hours of prepping.
Flank Steak Pinwheels
Equipment
Ingredients
- 2 ½ Pounds Flank Steak butterflied, sliced horizontally
- Salt
- Pepper
- 3-4 Cloves Garlic Minced
- 1 Shallot Sliced thinly
- 1 Cup Spinach
- 4 Oz Provolone Cheese
- 2 Tbsp Olive Oil
Instructions
- Take butterflied flank steak and season both sides with salt and pepper to taste. Spread garlic across the flank steak. Next add a layer of spinach across the steak, followed by a layer of cheese.
- Roll up the flank steak from the bottom. Secure with kitchen twine so that it does not unroll. Skewer the flank steak with toothpicks 2 inches apart. Slice flank steak into pinwheels.
- Preheat oven to 350
- Heat a cast iron on medium-high heat. Add 2 tbsp of olive oil to the pan and sear the pinwheels for 3 minutes per a side.
- Place skillet with flank steaks into the oven and cook for 8-10 minutes. Remove from oven and tent with aluminum foil to cool. Remove twine and toothpicks, then enjoy!
Nutrition
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About Michelle
Hello! I'm Michelle Boulé. I'm a photography nerd, cat mom and all around foodie. Join me in making some of my favorite comfort foods!
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