"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!" — LindaJ
Watch video tips and tricks
ground black pepper
1 1/2 pounds
flank steak, pounded to 1/2 inch thickness
fine dry bread crumbs
frozen chopped spinach, thawed and squeezed dry
crumbled feta cheese
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 this was such a great base. First off, I butterflied my meat for easier rolling and more tender meat. Then I marinated my meat for 6 hours in "Puerto Rican Garlic Marinade" from this site. Since it had the garlic in the marinade, I omitted it from the filling and fried the onions before adding them. I used the whole package of spinach and it came out perfect! We had my hubbie's best friend over for dinner and all you heard were "Mmmm's" and praises through dinner. I served it with "garlicky summer squash" from this site, and I made a parsley-herb rice. Thank you so much for sharing this recipe.
This recipe was not to my liking.
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 makes this a great dish for company.
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 two rolls and they cooked in 40 minutes. Would like a sauce to serve with it. Anyone have any ideas?
This is wonderful. I used fresh baby spinach leaves instead of frozen and Parmesan cheese instead of Feta. Great with mashed potatoes.
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!
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 garlic. A little more work, but the smell of roasted garlic throughout the house is a wonderful hint of the dish to come.
Then to cook I grilled it over high heat on all sides (maybe 10 minutes total) to sear. Then turned off one side of the gas burners, moved the steak to the "cool" side of the grill and left the other side running fairly hot with the lid closed. Checked with instant read thermometer until temp hit 120-125 for medium rare. Let it rest 10 minutes.
This served four of us, three slices each, with a few end pieces left...which didn't last! We all were sorry there wasn't any more. Easy, easy dish to make and it looks nice!
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 it a little something extra was sun-dried tomatoes. I also substituted gorgonzola for the feta for personnal preference.
* Percent Daily Values are based on a 2,000 calorie diet.
Flank Steak Pinwheels
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 182
See how to make a tasty teriyaki marinade for grilled flank steak.
See how to make a delicious marinade for flank steaks.
See how to make a simple but amazing marinated flank steak for the grill.