Steak Spinach Cheese Pinwheels (Print View)

Tender steak rolled with spinach, cheeses, and sun-dried tomatoes for a rich, flavorful dish.

# What You'll Need:

→ Main

01 - 1 flank steak (2 pounds), pounded to 1/2 inch thickness

→ Marinade

02 - 1/3 cup olive oil
03 - 1/3 cup soy sauce
04 - 1/3 cup red wine
05 - 1/3 cup Worcestershire sauce
06 - 1 1/2 tablespoons Dijon mustard
07 - 1 1/2 tablespoons freshly squeezed lemon juice
08 - 1 clove garlic, minced
09 - 1 1/2 teaspoons Italian seasoning
10 - 3/4 teaspoon ground black pepper

→ Filling

11 - 1 clove garlic, minced
12 - 1/2 teaspoon salt
13 - 1/3 cup chopped onion
14 - 1/3 cup fine dry bread crumbs
15 - 2 cups fresh baby spinach leaves
16 - 1/2 cup shredded Swiss cheese
17 - 1/2 cup grated Parmesan cheese
18 - 1/2 cup chopped sun-dried tomatoes (packed in oil), drained

# Directions:

01 - Combine olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, 1 minced garlic clove, Italian seasoning, and ground black pepper in a bowl. Whisk thoroughly until blended.
02 - Score both sides of the flank steak with shallow diagonal cuts spaced 1 inch apart. Place the steak in a large resealable plastic bag. Pour the marinade over the steak, seal the bag, and refrigerate for at least 8 hours or overnight, turning the bag occasionally.
03 - Preheat oven to 350°Fahrenheit. Remove the steak from the marinade and pat dry with paper towels. Discard any excess marinade.
04 - On a cutting board, sprinkle salt over the minced garlic clove. Use the flat side of a knife to mash them together into a smooth paste. Spread the garlic paste evenly over one side of the steak.
05 - Evenly distribute the chopped onion and bread crumbs over the garlic paste. Layer with fresh spinach leaves, then shredded Swiss cheese, grated Parmesan cheese, and chopped sun-dried tomatoes.
06 - Starting from one short end, carefully roll up the steak to enclose the filling. Secure the roll with kitchen twine or toothpicks at 1-inch intervals. Place the roll seam-side down in a baking dish.
07 - Bake the steak roll uncovered for about 1 hour. The internal temperature of the center should reach at least 145°Fahrenheit when measured with a meat thermometer.
08 - Remove from the oven and let rest for 5 to 10 minutes. Slice the roll crosswise into 1-inch thick portions and serve hot.

# Notes:

01 - For even slicing, allow the steak roll to rest before cutting. Twine or skewers help maintain the shape during baking.

Go Back