Flank Steak Pinwheels
These Flank Steak Pinwheels are stuffed with cheese, herbs, and spinach. They’re an easy gourmet twist on steak.
Servings: 6 people
- 2.25 pound flank steak
- 5.2 oz Boursin cream cheese any flavor
- 1 Tablespoon cracked peppercorns
- 1 Tablespoon minced garlic
- 2 Tablespoons unsalted butter
- coarse salt
- 3 slices Provolone cheese
- 1 cup spinach
Remove plastic wrap and season both sides of the steak with peppercorns and garlic.
Spread Boursin cream cheese evenly on one side of the steak.
Top with 3 slices of provolone cheese and spinach.
ROLL AND TIE STEAK:
Starting at one side of the long edge, roll the steak up tightly. Wrap in plastic wrap and freeze for 15 minutes.
Remove the plastic wrap. Starting at the center of the steak, slide a piece of twine under the steak and tie.
Then, tie 5 more pieces of twine around the steak that are approximately 1 ½ inch apart. Trim the twine.
Preheat a grill pan (that is oven-safe) or a 10-12-inch cast-iron skillet over medium-high heat.
Place steak pinwheels in the pan and cook until browned, about 2-3 minutes. Use a spatula to flip and cook until browned on the other side, about 2 minutes.
Place the pan or skillet into the preheated oven and cook for 8-10 minutes, or until the pinwheels reach the desired doneness. Use an instant-read thermometer and the chart in the notes to determine your desired doneness.
Use an instant-read thermometer to determine your desired doneness. Please note that the steak’s internal temperature increases a few degrees as its tented and rests.
- RARE: 125 degrees F
- MEDIUM-RARE: 135 degrees F
- MEDIUM: 145 degrees F
- MEDIUM-WELL: 155 degrees F
- WELL DONE: 165 degrees F
Serving: 1pinwheel | Calories: 409kcal | Carbohydrates: 3g | Protein: 41g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 144mg | Sodium: 331mg | Potassium: 643mg | Fiber: 1g | Sugar: 1g | Vitamin A: 932IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 3mg