Ingredients:
Meat:
– 1 (2-pound) flank steak
Produce:
– 2 cups fresh baby spinach leaves
– 2 cloves garlic, minced
– 1/3 cup onion, finely chopped
– 1/2 cup sun-dried tomatoes, chopped
Condiments:
– 1 1/2 tbsp Dijon mustard
– 1 1/2 tbsp lemon juice
– 1/3 cup soy sauce
– 1/3 cup Worcestershire sauce
Baking & Spices:
– 3/4 tsp ground black pepper
– 1 1/2 tsp Italian seasoning
– 1/2 tsp salt
Oils & Vinegars:
– 1/3 cup olive oil
Bread & Baked Goods:
– 1/3 cup fine dry bread crumbs
Dairy:
– 1/2 cup grated Parmesan cheese
– 1/2 cup Swiss cheese, shredded
Beer, Wine & Spirits:
– 1/3 cup red wine
Instructions:
1. Prepare the flank steak:
– Lay the flank steak flat on a cutting board. Carefully slice the steak horizontally (against the grain) to open it up like a book, creating an even, long piece of steak. If it’s too thick, you can use a meat mallet to gently flatten it.
2. Prepare the filling:
– In a medium bowl, combine the fresh spinach leaves, garlic, onion, sun-dried tomatoes, Parmesan cheese, and Swiss cheese. Stir in the bread crumbs, black pepper, Italian seasoning, and salt. Add the Dijon mustard, lemon juice, soy sauce, Worcestershire sauce, and olive oil, mixing everything thoroughly.
3. Assemble the pinwheels:
– Spread the mixture evenly over the surface of the opened flank steak, leaving a small border around the edges.
– Roll the steak tightly from one end to the other, like a jelly roll, making sure all of the filling stays inside.
4. Secure and cook:
– Tie the rolled steak with kitchen twine to secure it, or use toothpicks to keep it in place.
– Preheat your oven to 350°F (175°C). Heat a large oven-safe skillet over medium-high heat and add a little olive oil. Sear the rolled steak on all sides until browned.
5. Add the wine and bake:
– Pour the red wine into the skillet, letting it simmer for a minute or two to deglaze the pan. Then transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the steak reaches your desired level of doneness.
6. Rest and serve:
– Once cooked, let the steak pinwheels rest for about 10 minutes before slicing into thick rounds. Serve with your favorite side dishes, and enjoy!
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