Flank Steak Pinwheels Recipe - Allrecipes.com
Flank Steak Pinwheels Recipe
  • READY IN 9+ hrs

Flank Steak Pinwheels

Read Reviews (156)

"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!" —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 6 servings Change Servings
Check All Add to Shopping List

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 9 hrs 20 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2006

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.

— 
Most Helpful Critical Review
Sep 19, 2011

This recipe was not to my liking.

— 
Dec 22, 2004

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.

— 
Jun 12, 2006

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?

— 
Jan 25, 2006

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

— 
Jan 13, 2011

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!

— 
Jun 19, 2005

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!

— 
Mar 07, 2008

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.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 1099 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Teriyaki Flank Steak

See how to make a tasty teriyaki marinade for grilled flank steak.

Play Video
Marinated Flank Steak

See how to make a delicious marinade for flank steaks.

Play Video
Tuscan Flank Steak

See how to make a simple but amazing marinated flank steak for the grill.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States