When it comes to dinner, there are times when I want to try something new. This recipe is for the Best Flank Steak Pinwheels.
These delicious florentine-inspired steak dinners are stuffed with spinach, garlic, shallots, and provolone.
- Difference Between Corn Beef and Brisket
- Difference Between Pork Rib and Beef Rib
- Best Pizza Pan To Buy
WHAT IS FLANK STEAK
Flank steak is a type of beef cut from the cow’s abdomen. Because it is lean and a little tougher, this cut of meat is usually a cheaper cut.
Flank steak is frequently marinated or thinly sliced to make it tender to eat. Because it is a tougher cut of meat, it is frequently a less expensive cut. It is widely available in most supermarkets.
You’ll need to butterfly a flank steak for this recipe. This means you’ll need to cut the flank steak in half almost through the middle.
A butterflied flank steak will unfold like a book when cut all the way through; it should not be cut all the way through.
WHAT DOES FLORENTINE MEAN?
Florentine refers to the Florence region of Italy and its cooking styles. In America, Florentine cuisine frequently includes spinach and cheese.
Florentine dishes commonly include eggs, pasta, and chicken, to name a few. Steak florentine typically refers to a steak dish that includes sautéed spinach and melted cheese.
The meat in this Flank Steak Pinwheels recipe is stuffed with spinach and provolone cheese.
HOW TO PREPARE FLANK STEAK PINWHEELS
Butterfly the steak by slicing it horizontally to make flank steak pinwheels. Season both sides with salt and pepper.
Distribute the ingredients evenly on top of the steak. Roll the steak up from the bottom and secure with kitchen twine to prevent it from unraveling.
Teethpicks 2 inches apart are used to secure the roll. Prepare the pinwheels by slicing them.
HOW TO COOK PINWHEELS IN THE OVEN
Pinwheels are best cooked in a skillet or on a grill to allow the crust to form. This seals in the flavor and adds a delicious texture to the dish.
If you want to cook pinwheels solely in the oven, use a cast iron skillet or carbon steel skillet. Bake at 350°F for 10-15 minutes, or until done to preference.
HOW TO MAKE STUFFED FLANK STEAK ROLLS RECIPE
- These steak rolls may appear to be fancy, but trust me when I say they are ridiculously simple to make! It only takes 10-15 minutes to prepare, or 10 if you’re quick!
- Preheat the oven to 375 degrees Fahrenheit. Cover the steak with plastic wrap or wax paper and pound it thinly, but not too thinly, as this will result in holes. Butterfly the steak and season with parsley, salt, and pepper on both sides. In case you missed it, Martha Stewart has a great post on how to butterfly meat. Believe me, it’s a piece of cake!
- I like to combine salt and pepper with the dried parsley in a bowl. Mix it well, and then season the front and back of the flank steak with it. If you prefer, you can use fresh parsley instead of dried, but skip the salt and pepper step. This step is only necessary if you’re using dried herbs.
- Spread the cheese evenly over the beef, leaving a 1-inch border around the edge. Grate the lemon zest over the cheese and serve. Tear the spinach into bite-sized pieces. Put it in a bowl. Mix in a pinch of salt to finish. Place the spinach on top of the lemon zest and cheese, being careful not to go all the way to the edge. Keep in mind to leave a 1 inch border around the edges.
- Begin rolling up tightly from the end closest to you. To keep pinwheels from falling apart, tie them together with kitchen twine, toothpicks, or skewers.
- Slice the beef between the twine with a sharp knife. You should have approximately 6-7 pinwheels.
- In a cast iron skillet over medium high heat, heat the vegetable oil. When the pan is hot, add the stuffed flank steaks and brown each side for about 2-3 minutes before placing them in the oven for 5-10 minutes.
- Remove from the oven and set aside for 5 minutes to rest. Remove the twine and serve alongside the salad.
- Leftovers should be stored in an airtight container or wrapped in aluminum foil. Leftovers can be refrigerated for up to 4 days. To reheat, either microwave the pinwheel or warm it on a skillet until warmed through. Unfortunately, I would not recommend freezing this recipe.
- Preparation: Pinwheels can be made ahead of time and stored in the refrigerator. Place the prepared pinwheels on a plate and wrap in aluminum foil or plastic wrap. Cook the pinwheels within 48 hours of preparing them.
Frequently Asked Questions
The flank is the slimmer of the two. It’s a versatile beef cut that can be grilled, roasted, broiled, or sautéed. However, because the flank is so lean, it can become dry and tough if overcooked or sliced too thick—it’s important to cook it to medium and slice it very thinly against the grain.
Flank steak is a lean cut of meat derived from a cow’s abdominal muscles. It’s fairly flat, with a distinct beefy flavor that pairs well with the citrus marinade. It’s incredibly juicy and tender when cooked correctly, and it doesn’t take long to make.
London broil and skirt steak, which is a different cut, are other names for flank steak (more on that in a moment). This steak is made from the animal’s abdominal muscles, which are located directly behind the animal’s chest. The meat can be a little chewier than other steaks, as you’d expect from that muscle-y area.
Grilling flank steak is probably the best way to prepare it, but you can also pan-sear it in a skillet or broil it in the oven. The real trick is to keep your flank steak grill time as short as possible; this lean cut is best cooked rare, medium-rare, or medium.