Savory Flank Steak Pinwheels With Spinach And Feta
Prep: 15 minutes
Cook: 1 hour
Yields: 4 servings
Get ready to sink your teeth into the most mouth-watering, flavor-packed steak dish you’ve ever tasted – Flank Steak Pinwheels!
Imagine a tender and juicy flank steak, marinated to perfection and wrapped around a delicious spinach, onion, and feta filling. It’s a match made in heaven, folks!
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First, let’s talk about the marinade. It’s a game-changer. With a mix of olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, garlic, Italian seasoning, and black pepper, you’ll be hooked from the very first bite.
Now, let’s get our hands dirty Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak in a large resealable bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
When you’re ready to cook, preheat the oven to 350 degrees F. Remove the steak from the marinade and shake off excess. Discard remaining marinade (don’t worry, it’s done its magic!).
Now it’s time to make the filling. Place crushed garlic onto a cutting board, sprinkle salt over top, and scrape with the flat side of a knife to make a paste. Spread the garlic paste all over the top side of the steak. Layer with chopped onion, bread crumbs, spinach, and feta.
Starting at one of the short ends, roll the steak lengthwise around the filling; secure with kitchen twine or toothpicks. Transfer to a shallow glass baking dish and bake, uncovered, in the preheated oven until the internal temperature of the roll is at least 145 degrees F in the center, about 1 hour.
Remove from the oven and let stand for 5 minutes so the filling can set. Slice into 1-inch slices and serve. The result is a dish that’s both impressive and delicious – perfect for special occasions or just a fancy night in!
Printable Recipe
Ingredients
- 1 flank steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 3 cloves garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 1 cup bread crumbs
- 2 cups spinach, chopped
- 1 cup feta cheese, crumbled
- kitchen twine or toothpicks
Instructions
- 1. Pierce the flank steak with a knife, making small slits about 1 inch apart.
- 2. Place the steak in a large resealable bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- 3. Preheat the oven to 350 degrees F.
- 4. Remove the steak from the marinade and shake off excess. Discard remaining marinade.
- 5. Make the filling by placing crushed garlic on a cutting board, sprinkle salt over top, and scrape with the flat side of a knife to make a paste. Spread the garlic paste all over the top side of the steak.
- 6. Layer with chopped onion, bread crumbs, spinach, and feta.
- 7. Starting at one of the short ends, roll the steak lengthwise around the filling; secure with kitchen twine or toothpicks.
- 8. Transfer to a shallow glass baking dish and bake, uncovered, in the preheated oven until the internal temperature of the roll is at least 145 degrees F in the center, about 1 hour.
- 9. Remove from the oven and let stand for 5 minutes so the filling can set.
- 10. Slice into 1-inch slices and serve.
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