Flank Steak Pinwheels

Flank Steak Pinwheels

189
LindaJ 0

"The combination of the marinade, spinach, onion and feta make this a delicious and impressive flank steak recipe that is always a huge hit for guests! Easy to prepare (but it doesn't look like it is), great tasting and pretty to look at too!"

Ingredients

9 h 20 m servings 300 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the blunt side of the knife to make a paste.
  4. Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
  5. Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.
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Reviews

189
  1. 234 Ratings

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This was delicious among a beautiful presentation. My hubbie tasted it and looked at me and said "On a scale on 1-5, babe this is a 10!" I have to admit I did alter the recipe... alot, but thi...

This recipe is awesome! Pounding, piercing, and a long marinating time make this the most savory, tender flank steak I've ever eaten. The filling is delicious, and the pinwheel presentation ma...

We really liked this as is, but I can see many other posibilities. I sliced my steak in half and then beat. Did not have all night to marinate, but several hours produced good flavour. It made t...

This is wonderful. I used fresh baby spinach leaves instead of frozen and Parmesan cheese instead of Feta. Great with mashed potatoes.

Great recipe. My changes: Didn't use onion or salt in filling (forgot onion, but it wasn't missed). I used 5-6 cloves of garlic that I had roasted in olive oil for the spread instead of raw g...

I really loved this! Most merinades turn out more like teriyaki sauce this one didn't! I didn't have feta cheese so I addes grated swiss and Parm! yummi! will make again and again!

Unbelievable. Didn't know something that looks and tastes so great could be this simple. As others have noted, cooking time may be a little shorter than indicated. One thing I added that gave...

I dont know how this could get any bad reviews. This was awesome! I did not use flank steak though, I used breakfast steaks at my local grocery store because they were sliced really thin. I mad...

This is great with a couple really simple changes. I butterfly the meat and after marinating it cover it with a thin layer of cream cheese. I also use fresh spinach and add chopped mushrooms whi...