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Benjamin

Steak Pinwheels with Bacon & Cheese

Steak pinwheels are a flavorful and elegant dish made with tender, marinated flank steak rolled up with a delicious filling of spinach, cheese, and sun-dried tomatoes. The beef is seared for a rich crust and then baked to perfection, creating a juicy, mouthwatering meal. Perfect for special occasions or a gourmet weeknight dinner, these steak pinwheels are both impressive and easy to make!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: American, Italian Fusion
Ingredients Method Notes

Ingredients
  

For the Marinade:
  • 1/3 cup olive oil
  • 1/3 cup soy sauce
  • 1/3 cup red wine
  • 1/3 cup Worcestershire sauce
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons lemon juice
  • 1 clove garlic minced
  • 1 ½ teaspoons Italian seasoning
  • ¾ teaspoon ground black pepper
For the Steak and Filling:
  • 1 2-pound flank steak, pounded to ½-inch thickness
  • ½ teaspoon salt
  • 1 clove garlic minced
  • 1/3 cup onion chopped
  • 1/3 cup fine dry bread crumbs
  • 2 cups fresh baby spinach leaves
  • ½ cup shredded Swiss cheese
  • ½ cup grated Parmesan cheese
  • ½ cup sun-dried tomatoes packed in oil, drained and chopped

Method
 

  1. Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, minced garlic, Italian seasoning, and black pepper.
  2. Marinate the Steak: Place the pounded flank steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 8 hours or overnight, turning occasionally.
  3. Preheat the Oven: Set the oven to 350°F (175°C).
  4. Prepare the Steak: Remove the steak from the marinade and pat it dry. Discard the marinade.
  5. Add the Filling: Spread the minced garlic over the steak, followed by chopped onion, bread crumbs, spinach, Swiss cheese, Parmesan, and sun-dried tomatoes.
  6. Roll and Secure: Tightly roll up the steak from the short end and secure with kitchen twine or toothpicks.
  7. Sear the Steak: Heat a skillet over medium-high heat and sear the steak roll on all sides until browned.
  8. Bake to Perfection: Transfer the roll to a baking dish and bake for about 1 hour, or until a meat thermometer reads 145°F (63°C) for medium doneness.
  9. Rest and Slice: Let the steak rest for 5-10 minutes before slicing into pinwheels. Serve warm and enjoy!

Notes

  • For extra flavor, add a layer of prosciutto inside the steak before rolling.
  • If you prefer a smoky taste, grill the pinwheels over indirect heat instead of baking.
  • Slice the steak against the grain to ensure maximum tenderness.
  • You can substitute Swiss cheese with mozzarella or provolone for a milder flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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