Cheesy Steak Pinwheels (Print Format)
Thin steak filled with gooey cheese, leafy spinach, zesty sun-dried tomatoes, and flavorful Parmesan. Rolled and baked till golden for an eye-catching meal.
# Ingredients:
→ Marinade Ingredients
01 -
2 pounds of flank steak, flattened to about half an inch thick
02 -
1/3 cup of quality olive oil
03 -
1/3 cup soy sauce
04 -
1/3 cup dry red wine (use an open bottle you have on hand)
05 -
1/3 cup of Worcestershire sauce
06 -
1 1/2 tablespoons Dijon mustard
07 -
Juice from half a lemon (around 1 1/2 tablespoons)
08 -
1 clove of garlic, minced finely
09 -
1 1/2 teaspoons of an Italian herb mix
10 -
3/4 teaspoon ground black pepper
→ Stuffing Components
11 -
1 minced garlic clove
12 -
1/2 teaspoon of table salt
13 -
1/3 cup of finely diced yellow onion
14 -
1/3 cup of plain dry breadcrumbs
15 -
2 handfuls of baby spinach leaves
16 -
1/2 cup shredded Swiss cheese
17 -
1/2 cup grated Parmesan cheese
18 -
1/2 cup of drained and chopped sun-dried tomatoes packed in oil
# Steps:
01 -
Grab a big mixing bowl and whisk together olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, garlic, herb mix, and black pepper until smooth.
02 -
Lightly slice diagonal shallow cuts about an inch apart all over the steak - this helps the flavors soak in. Toss the steak into a zip-top bag, pour the marinade in, squeeze out the air, and seal tight. Leave it in the fridge overnight, or at least 8 hours. Flip the bag whenever you remember.
03 -
Heat your oven to 350°F. Pull the steak out of the bag, pat it dry with paper towels, and discard the leftover marinade.
04 -
On your chopping board, sprinkle the salt over the minced garlic. Use the flat edge of a knife to press and drag the garlic until it becomes a smooth paste, then spread that evenly on the steak.
05 -
Spread the chopped onions evenly over the garlic base. Next, sprinkle on the breadcrumbs. Lay the spinach evenly, then follow up with layers of shredded Swiss, grated Parmesan, and the chopped sun-dried tomatoes.
06 -
Starting at one of the short edges, roll the steak up tightly like a log. Secure it every inch or two with twine or stick it with toothpicks to keep it closed. Put the roll seam-side down in a baking dish.
07 -
Put the dish in the hot oven and let it bake uncovered for around 60 minutes. Use a meat thermometer to make sure the middle hits at least 145°F for a medium-rare finish.
08 -
Move the steak to a cutting board and let it cool for 5-10 minutes so the juices stay in. Remove the twine or toothpicks, then slice into 1-inch rolls and enjoy!
# Tips:
01 -
This dish looks fancy but isn’t hard to make - great for entertaining or nice family dinners.
02 -
Letting the meat soak overnight makes it extra flavorful and tender, so plan ahead for the best result.
03 -
Feel free to change out the filling based on what’s in your kitchen; try mixing in roasted red peppers or using a different cheese.