Flank Steak Pinwheels

SUBMITTED BY: LindaJ PHOTO BY: Always Cooking Up Something

"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!"

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	9 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

1/4 cup olive oil
1/4 cup soy sauce
1/4 cup red wine
1/4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak, pounded to 1/2 inch thickness
1 clove garlic, peeled
1/4 teaspoon salt
1/4 cup chopped onion
1/4 cup fine dry bread crumbs
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup crumbled feta cheese

READ REVIEWS (83)

DIRECTIONS

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.
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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

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Reviewed on Dec. 22, 2004 by Always Cooking Up Something

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.

5 users found this review helpful

Reviewed on Apr. 27, 2006 by Mandy Sue

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.

4 users found this review helpful