Flank Steak Pinwheels

Flank Steak Pinwheels

Not too long ago, you probably saw your Facebook feed light up with a video of a recipe involving flank steak. I love a good flank steak recipe, well… any beef recipe really! But this is not the recipe from the video. It’s another recipe I had saved to make Flank Steak Pinwheels.

Flank Steak Pinwheels

My mouth watered every time I saw the Facebook recipe slide by as I scrolled down the screen. In my search to find new keto recipes, I stumbled across this version and knew I just HAD to try it.

This is another simple recipe to make. It involves very few ingredients, which I love. It also involves very little effort to make the dish. It only takes a little coordination to get the steak rolled. The rest is all up to your oven! Yay oven!

Flank Steak Pinwheels

I was pleasantly surprised with how this turned out. My only problem was that I didn’t season it heavily enough. Mr. H also complained about the lack of seasoning. One thing I didn’t do as the directions stated, I did not cut the steak in half to make it bigger. I simply pounded the meat out to make it thinner and have more area to spread the mixture and roll. I think it worked just as well as trying to slide a knife in and carefully separate the meat. (I honestly wasn’t skilled enough to make that happen, I tried.)

I do want to make this again. It’s a nice break from traditional steak recipes. However, I think I will definitely mix up some of the seasonings and experiment with different cheeses and such for the filling. I’m not a huge fan of spinach, so I may look for something else to use as well.

Flank Steak Pinwheels

If you’ve never made a flank steak recipe, or never made Flank Steak Pinwheels, I highly recommend giving this a try. It’s a great place to start with flank steak and a great base recipe for Flank Steak Pinwheels.

Flank Steak Pinwheels

Flank Steak Pinwheels

Ingredients

  • 2 lbs flank steak
  • 16 oz mozzarella cheese
  • 8 oz fresh spinach
  • Italian seasoning, to taste

Instructions

  1. Preheat oven to 350F.
  2. Place the flank steak so that the grain is going from right to left.
  3. Start by squaring the flank steak and removing any hard fat deposits.
  4. Then, with a really sharp knife, butterfly the flank steak, cut parallel to the cutting board and leave an inch or so not cut. You should be cutting along the grain. (Or you can follow my approach and just pound the meat out thin until it almost doubles in size.)
  5. Then open the flank steak, using the knife to finish the cut so there is ½ an inch or so connected. (Skip if pounding meat out thin.)
  6. Lay the butterflied (or thinned) flank steak flat, the grain at this point should be facing up and down the cutting board. (This is a rotation from the start.)
  7. Season both sides with Italian seasoning.
  8. Spread the mozzarella cheese out over the meat, leavi one inch empty on one side for wrapping.
  9. Laydown a layer or two of spinach.
  10. Roll the flank steak, making sure to keep it tight and rolling with the grain.
  11. Cut six pieces of cooking twine and tie off 6 evenly spaced sections.
  12. Using a sharp knife, carefully cut the pinwheels by cutting in between the twine pieces.
  13. Place in a pyrex baking dish over a layer of spinach.
  14. Cook for 25 minutes or until the meat reaches the desired doness.
  15. Broil for 3 minutes or until the mozzarella is bubbly.
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This Flank Steak Pinwheels recipe brought to you by:
Caveman Keto.

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