Delicious Flank Steak Pinwheels Recipe for Impressing Guests

Impress Your Guests with Flavorful Flank Steak Pinwheels

Are you looking for a show-stopping dish that’s surprisingly easy to make and guaranteed to wow your dinner guests? Studies show that visually appealing food significantly enhances the dining experience, and this delicious flank steak pinwheels recipe delivers on both aesthetics and flavor. Forget tough, boring flank steak; we’re about to transform this versatile cut into elegant, savory spirals that are as thrilling to look at as they are to eat. This recipe takes the humble flank steak and elevates it to gourmet status, perfect for special occasions or when you simply want to treat yourself to something extraordinary.

Ingredients

Gather these carefully selected ingredients to create your masterpiece:

• 1.5 – 2 lb Flank Steak: Look for a well-marbled piece; this will ensure tenderness and juicy flavor. It’s the canvas for our culinary art.
  • Substitution: Skirt steak or flat iron steak can also work, though they may have a slightly different texture or cooking time.
• 1 cup Baby Spinach, finely chopped: Adds a fresh, green counterpoint and a delightful pop of color.
  • Substitution: Finely chopped kale (stems removed) or arugula. For a less green taste, try finely chopped roasted red peppers.
• 1/2 cup Sun-Dried Tomatoes (oil-packed), drained and chopped: These little flavor bombs bring a concentrated sweetness and umami.
  • Substitution: Roasted red peppers, finely chopped Kalamata olives, or rehydrated dried tomatoes.
• 1/4 cup Grated Parmesan Cheese: Adds a salty, nutty dimension that binds the filling beautifully.
  • Substitution: Pecorino Romano for a sharper bite, or nutritional yeast for a dairy-free umami boost.
• 2 cloves Garlic, minced: The aromatic soul of many savory dishes. Freshly minced is key!
  • Substitution: Garlic powder (use about 1/2 tsp), or roasted garlic for a milder, sweeter flavor.
• 2 tbsp Fresh Parsley, chopped: Brings a bright, herbaceous freshness.
  • Substitution: Fresh chives, cilantro, or a pinch of dried Italian seasoning.
• 1 tsp Italian Seasoning: A fragrant blend that complements the beef.
  • Substitution: A mix of dried oregano, basil, thyme, and rosemary.
• Salt and freshly ground Black Pepper: To taste. Don’t be shy with the pepper; it adds a lovely warmth.
• 2 tbsp Olive Oil: For cooking.
  • Substitution: Avocado oil or another high-heat cooking oil.
• Kitchen Twine: To secure the pinwheels.

Timing is Everything

Compared to traditional flank steak recipes that might involve long marinating times, this pinwheel version is a wonderfully quick option. Most flank steak recipes have a total time of over 1 hour, often including significant marinating or slower cooking methods. Our pinwheels transform a classic into a weeknight-friendly or last-minute impressive meal!

How to Make Flank Steak Pinwheels

Step 1: Prepare the Flank Steak

Place your flank steak on a clean cutting board. Cover it with plastic wrap and gently pound it to an even thickness of about 1/2 inch using a meat mallet or the bottom of a heavy pan. This process tenderizes the meat and makes it easier to roll. Once pounded, remove the plastic wrap. Lightly season the entire surface with salt and freshly ground black pepper. Don’t be afraid to season generously; it’s the foundation of flavor.

Step 2: Create the Flavorful Filling

In a small bowl, combine the finely chopped spinach, chopped sun-dried tomatoes, grated Parmesan cheese, minced garlic, chopped parsley, Italian seasoning, and a pinch more salt and pepper. Mix everything together until it’s well combined. The mixture should be moist but not soggy. Taste it – if you like a bit more punch, add a touch more garlic or seasoning.

Step 3: Spread and Roll

Spread the filling evenly over the entire surface of the pounded flank steak, leaving about a 1/2-inch border along one of the long edges. This border will help seal the roll. Starting from the opposite long edge (the one without the border), tightly roll up the flank steak, just like you would a jelly roll. Aim for a firm, even roll.

Step 4: Secure and Slice

Once rolled, use kitchen twine to tie up the flank steak tightly. Space the twine about 1.5 to 2 inches apart to ensure the pinwheels hold their shape during cooking. Once secured, carefully slice the roll into 1.5 to 2-inch thick pinwheels. You should get about 6-8 pinwheels depending on the length of your steak.

Step 5: Cook to Perfection

Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the flank steak pinwheels into the hot skillet. Sear them for about 3-5 minutes per side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 135-140°F (57-60°C). You want a beautiful golden-brown crust on all sides. Remove from the skillet and let them rest for 5-10 minutes before serving. This resting period is crucial for juicy, tender meat.

Nutritional Highlights

While exact nutritional values vary based on portion size and specific ingredients used, a typical serving (one pinwheel) of this Flank Steak Pinwheels recipe generally offers:

• Calories: Approximately 250-350 kcal
• Protein: High, around 25-30g
• Fat: Moderate, 15-20g (depending on marbling and added oil)
• Carbohydrates: Low, mainly from vegetables.

Note: This is an approximate nutritional estimate.

Healthier Alternatives

Looking to make these pinwheels even lighter without sacrificing flavor? Here are a few simple swaps:

• Leaner Protein: While flank steak is relatively lean, you could experiment with chicken breast or turkey breast, pounded very thin and rolled. The cooking time will be significantly less.
• Reduced Fat Cheese: Use a reduced-fat Parmesan or a lighter hard cheese. For a truly light option, omit cheese and increase the herbs and sun-dried tomatoes for flavor.
• More Veggies, Less Oil: Amp up the spinach and other finely chopped vegetables like bell peppers or zucchini. Minimize the oil used for cooking by using a good quality non-stick pan or searing quickly.
• Skip the Sun-Dried Tomatoes (if oil-packed): Opt for fresh or roasted vegetables to avoid excess oil.

Serving Suggestions

These flank steak pinwheels are incredibly versatile. They make a stunning centerpiece for a dinner party, served alongside roasted vegetables like asparagus or broccoli. They also pair beautifully with a fresh green salad, creamy mashed potatoes, or a hearty quinoa pilaf. For a more casual affair, they can be sliced thinner and served as an appetizer with a dipping sauce like chimichurri or a garlic aioli.

Common Mistakes to Avoid

• Over-pounding the steak: You want an even thickness, not a paper-thin sheet. Over-pounding can make the meat break apart.
• Not seasoning well: Both the steak and the filling need adequate seasoning to ensure deep flavor.
• Rolling too loosely: A tight roll ensures the pinwheels hold their shape and cook evenly.
• Skipping the twine: The twine is essential for keeping the pinwheels intact during cooking.
• Not resting the meat: Like any good steak, resting is key to retaining juices and tenderness.

Storing Your Pinwheels

Cooked flank steak pinwheels can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over low heat or in a warm oven to maintain their texture and moisture. They are delicious served warm or even cold in salads.

Frequently Asked Questions

Conclusion

These Delicious Flank Steak Pinwheels are more than just a meal; they’re a statement. They prove that you don’t need to be a Michelin-star chef to create elegant, incredibly flavorful dishes. With minimal effort and a few simple ingredients, you can achieve restaurant-quality results that will have your guests raving. So go ahead, impress them with your culinary prowess and enjoy every delightful bite!

Delicious Flank Steak Pinwheels Recipe for Impressing Guests

Print Recipe

This Delicious Flank Steak Pinwheels recipe is an impressive and delectable way to serve a classic cut of beef.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 1(2-pound) flank steak, pounded to ½-inch thickness
• ⅓ cupolive oil
• ⅓ cupsoy sauce
• ⅓ cupWorcestershire sauce
• 1 ½ tbspDijon mustard
• 1 ½ tbsplemon juice
• 2cloves garlic, minced and divided
• 1 ½ tspItalian seasoning
• ¾ tspground black pepper
• ½ tspsalt
• ⅓ cupchopped onion
• ⅓ cupdry bread crumbs
• 2 cupsfresh baby spinach leaves
• ½ cupshredded Swiss cheese
• ½ cupgrated Parmesan cheese
• ½ cupchopped sun-dried tomatoes (packed in oil), drained

Instructions

1. Begin by creating a scrumptious marinade for your flank steak. In a mixing bowl, combine the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, lemon juice, one minced garlic clove, Italian seasoning, and ground black pepper. Whisk these ingredients together until they are well-integrated, creating a rich marinade that infuses flavor into the steak.
2. Using a meat pounder, gently pound the flank steak to a uniform thickness of ½ inch. This not only tenderizes the meat but also helps the marinade penetrate deeper. Next, make shallow diagonal cuts across the surface of the steak. This step creates channels for the marinade, ensuring optimal flavor absorption. Now, place the steak in a large resealable bag, pour in the marinade, seal the bag while squeezing out excess air, and refrigerate for a minimum of 8 hours, preferably overnight. Don’t forget to occasionally turn the bag; this allows every inch of the steak to be well-flavored.
3. After marinating, anticipate the delightful layers of taste that are about to come together. Preheat your oven to 350°F (175°C) to create the perfect environment for cooking your steak. Remove the steak from the marinade, pat it dry with paper towels to remove excess moisture, and enhance flavor through a garlic paste. Utilize the flat side of a knife to mash the remaining minced garlic clove with a pinch of salt until it becomes a paste. Spread this garlic paste evenly over the surface of the steak for a fragrant base.
4. Next, layer the chopped onions and dry bread crumbs over the steak. As you move onward, arrange the fresh spinach leaves, ensuring they cover the steak entirely. Follow that with a generous sprinkle of shredded Swiss cheese, grated Parmesan, and chopped sun-dried tomatoes. This combination not only adds flavor but also a lovely texture.
5. It’s time to bring everything together! Starting at one of the short ends of the steak, tightly roll it up like a jelly roll, carefully enclosing all the mouthwatering filling within. Once rolled, secure it using kitchen twine or toothpicks at 1-inch intervals to maintain its shape while cooking. Place the steak roll seam-side down in a baking dish, ready to be transformed into a glorious meal.
6. With the oven at the perfect temperature, bake the pinwheel-wrapped steak uncovered for about 1 hour. Refer to your meat thermometer to check doneness; it should read at least 145°F (63°C) for a medium level of doneness. Once your steak pinwheels are done, allow them to rest for about 5-10 minutes to enable the juices to redistribute, ensuring moist slices. Finally, slice the pinwheels into 1-inch thick pieces, ready to serve hot!

Notes

Ensure steak is evenly pounded to avoid uneven cooking. Marinating overnight allows the flavors to develop more deeply. Let the pinwheels rest before slicing for juicier results. Secure the roll tightly to prevent the filling from spilling out during baking.

Nutrition

• Calories: 420 kcal
• Protein: 40 g