Description
These savory Steak Pinwheels are a showstopping main dish made with marinated flank steak rolled up with a flavorful filling of garlic, spinach, cheese, and sun-dried tomatoes. Tender, juicy, and baked to perfection, they’re perfect for dinner parties or weeknight indulgence.
Ingredients
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1 (2-pound) flank steak, pounded to ½ inch thickness
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⅓ cup olive oil
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⅓ cup soy sauce
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⅓ cup red wine
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⅓ cup Worcestershire sauce
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1½ tablespoons Dijon mustard
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1½ tablespoons lemon juice
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2 cloves garlic, minced and divided
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1½ teaspoons Italian seasoning
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¾ teaspoon ground black pepper
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½ teaspoon salt
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⅓ cup chopped onion
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⅓ cup fine dry bread crumbs
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2 cups fresh baby spinach leaves
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½ cup shredded Swiss cheese
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½ cup grated Parmesan cheese
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½ cup chopped sun-dried tomatoes (packed in oil, drained)
Instructions
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Prepare the Marinade:
In a bowl, whisk together olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, 1 minced garlic clove, Italian seasoning, and black pepper. -
Marinate the Steak:
Pound the flank steak to ½-inch thickness. Make shallow diagonal cuts across the surface. Place the steak in a resealable bag and pour in the marinade. Seal, remove air, and refrigerate for at least 8 hours or overnight, turning occasionally. -
Preheat the Oven:
Preheat oven to 350°F (175°C). Remove the steak from the marinade and pat dry. Discard the marinade. -
Make a Garlic Paste:
On a cutting board, sprinkle salt over the remaining garlic clove. Use the flat side of a knife to mash into a paste. Spread the paste evenly over the steak. -
Add the Filling:
Sprinkle the steak with chopped onion and bread crumbs. Layer on spinach leaves, shredded Swiss cheese, grated Parmesan, and chopped sun-dried tomatoes. -
Roll and Secure:
Starting at the short end, tightly roll the steak into a log. Secure with kitchen twine or toothpicks at 1-inch intervals. Place seam-side down in a baking dish. -
Bake the Steak:
Bake uncovered for about 1 hour, or until the internal temperature reaches 145°F. -
Rest and Slice:
Let the steak rest for 5 to 10 minutes, then slice into 1-inch pinwheels.
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Serve:
Serve warm, optionally garnished with herbs or a drizzle of balsamic glaze for extra flair.
Notes
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Marinating overnight gives the best flavor, but even 4–6 hours works well in a pinch.
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If the steak roll feels loose, use both twine and toothpicks for extra stability.
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You can swap in provolone or mozzarella if you prefer different cheeses.
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To make this dish ahead, assemble the roll and refrigerate, then bake when ready.
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Leftovers reheat beautifully in the oven or air fryer for a crispy edge.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baked
- Cuisine: American