Thursday, April 04, 2024

Provolone Stuffed Flank Steak (Steak Pinwheels)


OMG!  How good can it get.  This is the perfect dinner for friends and family.  So easy to make yet it looks like you cooked all day.  This is my special dinner when I really want to impress my guest.

 Provolone Stuffed Flank Steak 
(Steak Pinwheels) 

1 large flank steak, butterflied 
1 small onion, minced 
1/2 cup parsley chopped 
2 cloves garlic, finely minced 
1 tablespoon Italian breadcrumbs 
salt and pepper to taste 
1/4 cup olive oil 
8 oz sliced provolone cheese 
a bunch of washed and dried baby spinach leaves 
Kitchen string 
2 tablespoons of olive oil 
and 2 tablespoons of butter for frying 

Cast iron or heavy oven proof skillet

You can ask your meat department or butcher to butterfly your flank steak for you.  Or you can do it yourself.  Simply cut the steak through the middle in half using a long sharp knife.   Then using a mallet, pound the flank steak until flat and thin.

Mix the garlic, parsley, onion and breadcrumbs with the olive oil to make a wet rub. Set aside. 

Next lay the flank steak out flat to a nice triangle shape.  Season generously with salt and pepper.  With a rubber spatula, spread on the breadcrumb mixture making sure you spread to all corners.  Next add your spinach leaves and then top with layers provolone cheese overlapping each other.

Start rolling the flank steak away from you, keeping everything as tight as possible and trying to prevent the fillings from squeezing out of either end. Starting with the end closest to you, roll up the meat with the filling nice and tight, rolling away from you. When you've finished rolling up that steak, let it rest seam-side-down to keep it closed. 

Tie your rolled flank steak off at 1 1/2-inch intervals (leaving 3/4 of an inch on either end). Tie the steak working from the outside in, so that the final piece of twine you tie is in the center of the steak. Then using long skewers to secure meat in place, slice the steak cleanly into cylinders using long, steady strokes in between each piece of twine. Make sure your slices are completely even and that the string ends up in the center of each one. 

Once the pinwheels are sliced, season them generously with salt and pepper. Now you're ready to cook them. 

Preheat the oven to 400 degrees. Melt the olive oil and butter to a 12 inch cast iron skillet and turn heat to high to get the pan sizzling hot. Using tongs, add steak to the sizzling hot oil and sear on both sides very quickly. 

Once seared, put skillet in oven for about 8 minutes. Or until you reach the desired temperature. 

Using a good digital instant thermometer (I only use my Thermapen) remove the steak when it reaches 120 degrees for medium-rare, or 130 degrees for medium. 

Want a bite?

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