meat pinwheels with a spinach, onion, and feta filling and seasoned flank meat. The recipe for this flavorful and stunning flank steak is a perennial hit with guests! It looks good, tastes good, and is surprisingly simple to make.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs 5 mins |
| Total Time: | 9 hrs 25 mins |
| Servings: | 6 |
Ingredients
- ¼ cup olive oil
- ¼ cup soy sauce
- ¼ cup red wine
- ¼ cup Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 1 (1 1/2-pound) flank steak, pounded to 1/2 inch thickness
- 1 clove garlic, crushed
- ¼ teaspoon salt
- ¼ cup chopped onion
- ¼ cup fine dry bread crumbs
- 1 cup frozen chopped spinach, thawed and squeezed dry
- ½ cup crumbled feta cheese
Instructions
- Marinate the steak: Combine oil, soy sauce, wine, Worcestershire sauce, Dijon, lemon juice, garlic, Italian seasoning, and pepper in a large resealable bag. Squeeze the bag to blend ingredients.
- Pierce flank steak with a knife, making small slits about 1 inch apart. Place steak in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Remove steak from marinade and shake off excess. Discard remaining marinade. Place steak onto a work surface and spread garlic paste all over the top side. Layer with chopped onion, bread crumbs, spinach, and feta. Starting at one of the short ends, roll steak lengthwise around the filling; secure with kitchen twine or toothpicks. Transfer to a shallow glass baking dish.
- Bake, uncovered, in the preheated oven until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center, about 1 hour.
- Remove from the oven and let stand for 5 minutes so filling can set. Slice into 1-inch slices to serve.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 1099 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe except for the feta cheese. (BF doesn’t like it) I thought it was OK, but my BF didn’t. The complaint was the lemon juice. It just didn’t go well with the other flavors. I think I will try this again in a few months, without the lemon juice.
Hubby loves flank steak but I am not a fan of how he cooks it. Found this recipe and we both thought it was out of this world – Resturant quality. It is now our “go to” recipe when making flank steak.
It would have been better without the mustard & subbing lime juice for the lemon. Wife wasn’t crazy about the feta cheese. I will keep the skeleton of this recipe but reassign a few ingredients.
I made this for my husband and it was a big hit – it looks like a fancy dish that took more effort than it did. I marinated the beef for a few hours rather than overnight (which was fine since the marinade is quite salty on its own), used panko crumbs instead of regular breadcrumbs and omitted the salt in the garlic paste. The marinade was good so I will try it again with fresh herbs in place of the dried Italian seasoning. Afterwards, I heated the leftover marinade to kill any bacteria from the raw beef and reused it the next day to marinate cubed chicken for a stir-fry.
Fantastic recipe, made it For Father’s Day and the kids loved it!
I loved this recipe. I did make a couple of changes for my taste I used provolone cheese instead of feta and added portabello mushrooms but no breadcrumbs and I used fresh spinach instead of frozen. It was delicious.
I made this last night with a few minor changes after reading reviews. I added minced sun-dried tomatoes, and minced Calabrian peppers for a little heat. Substituted grated parm for the feta, and layered some provolone on the meat before adding the stuffing. I thought the marinade was very good and the flavor of the dish as a whole delicious. I needed to bake it the full hour at 350. Next time I would try at 375. My one issue was that the meat was very “chewy,” even though I pounded the heck out of it. Perhaps it was just the luck of the draw on the piece of meat I used. Will definitely make again though
This recipe was interesting, but had some issues for me. It had way too much garlic for our taste, will cut in half on next preparation. The frozen spinach just made it meh, will switch to fresh next time. Will also cook a little longer, the cheese and spinach didn’t meld together well and just crumbled out. Was fun to make, will definitely try again with the above changes.
One of my favorite recipes. Will keep making it as the family really likes it.
I absolutely loved this Preparation was very simple. My family raves about it. I’ll be cooking this again for sure! What I loved the most was that I had all of the ingredients already.
I added mushrooms because I always do, BUT the biggest hint I would give anyone making this recipe is to butterfly the Flank Steak. You want it really thin, pounding it down did not flatten it enough to really make a pinwheel.
I made this for a family dinner when my son was home for his birthday. Everyone loved it; I expected to have leftovers and had none! I made the recipe as directed and I will definitely make this again.
An extremely yummy recipe. I try not to change anything from whatever I choose to make and this one was spot on with what was listed. Thank you.
Great way to prepare flank steak! The steak was tender, and the filling was extremely flavorful. I wasn’t sure about the garlic paste process (how do you use the blunt end of a knife without putting your hand on the sharp side?), but there was plenty of garlic flavor from just spreading crushed/chopped garlic on the steak. I mistakenly used 1/4 cup lemon juice instead of 1 tbsp in the marinade, and it still turned out fine 🙂 Looking forward to making this again!
Pretty salty, not a lot of other flavor. I think I need to use the Low Sodium Soy Sauce if I ever try it again.
Love this recipe! And instead of discarding the marinade I reduced it down and it makes a wonderful sauce. It’s a keeper!
I halved the marinade ingredients because the flank steak weighed a little less than a pound. I marinated it overnight, which seemed too long as the meat seemed to “cook .” I dont have a meat mallet, so I butterflied the steak by laying it sideways and carefully slicing in half. I should have followed my instincts and used a hammer + waxed paper, because it was still too thick to be easily rolled. So … don’t skip this step. Adding salt to the garlic to make a paste was unnecessary, it’s already got salt from the soy sauce The breadcrumbs didn’t add anything; I’d skip them next time. I used fresh spinach leaves, which made it harder to roll. Frozen or lightly sauteed would be better. It did not slice up into beautiful pinwheels, that was my fault! All my b****ing aside, this tasted pretty good! Give It a whirl.
Flavorful will definitely make it again
This was AMAZING! I didn’t have red wine, so I used balsamic vinegar for the marinade. My kids loved it. Fantastic flavor
I used spiced bread crumbs, so I left out the Italian seasoning. The filling was very good. I think the cooking time is too long. My steak was well done. I tried to check the temperature of the meat, but I may not have gotten a good reading with the filling. I’ll try it again.
Like a few folks, I modified this. I butterflied the flank, pounded it a little thinner. Roasted cloves of garlic and mixed that with olive oil and salt to make a paste. Spread that along the steak and added spinach leaves and fresh mozzarella slices. Rolled it up, tied some twine around the disks to keep their shape and grilled it for 5 mins on each side. so as not to lose the cheese, I placed foil down first. We let it rest for about five minutes. Probably should have waited 10 but we were so hungry!! It was nummy!