Delicious and creamy spinach stuffed flank steak pinwheels, perfect for a hearty meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking and Searing
Cuisine:American
Diet:Low Carb
Ingredients
Scale
2 pounds flank steak, trimmed and pounded to 1/2 inch thick
1 cup fresh spinach, chopped
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup mozzarella cheese, shredded
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Toothpicks or kitchen twine for securing
Instructions
Preheat the oven to 375°F.
In a medium bowl, combine the chopped spinach, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, salt, and black pepper. Mix until well combined.
Lay the flank steak flat on a clean surface. Spread the spinach and cheese mixture evenly over the steak, leaving a small border around the edges.
Starting from one end, carefully roll the flank steak tightly into a log shape. Secure the ends with toothpicks or tie with kitchen twine.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled flank steak for about 3-4 minutes on each side until browned.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 145°F for medium-rare.
Remove from the oven and let the pinwheels rest for 5-10 minutes before slicing into 1-inch thick pinwheels.
Serve warm and enjoy!
Notes
For extra flavor, consider adding chopped sun-dried tomatoes or fresh herbs like basil or parsley to the cheese mixture.
If you prefer a spicy kick, mix in some crushed red pepper flakes or diced jalapeños.