Stuffed Flank Steak Pinwheels | chicago foodie girl


Stuffed Flank Steak Pinwheels

Happy Monday! I hope everyone had a fantastic weekend. The weather in Chicago was gorgeous - for the first time this year, it actually felt like spring. Windows were opened and coats were left behind as the entire city rushed outside to enjoy the sunshine (and grill!).

In honor of the end of the depressingly long winter (and in hopes of moving out of my cooking slump), I decided it was time to bust out my gigantic collection of recipes and try something new. While I typically tend to lean toward seafood, chicken, or veggie dishes, there was something about these Stuffed Flank Stank Pinwheels that just called out to me. Considering I can count the number of times on one hand that I've cooked red meat in the last year combined with the fact that my biggest weakness in the kitchen is definitely my knife skills, I was a little nervous about having to butterfly the flank steak. However, I found my awesome new super-sharp knife really made a world of difference - it sliced through those steaks like butter and left two perfect halves (even if one end was slightly jagged). ;-)

The hardest part of this dish was the prep (and realistically, it wasn't that hard at all). The results yielded perfectly cooked pinwheel steaks that required nothing more than a simple side of peas to create a complete and delicious dinner. I can't wait to make these again and play around with some of the various stuffing options. Highly recommended!

Stuffed Flank Steak Pinwheels
1 lb flank steak
2 cups fresh spinach
1/2 cup unsalted butter, softened
2 cloves garlic, minced
Truffle salt (I used this)
Pepper (I used this)

1. Butterfly steak: slice it in half with the grain, but don't detach the halves - it should be hinged on the end. Use a mallet to pound it flat (stretch into a rectangular shape).

2. Lay the steak lengthwise (so that the grain runs toward you). Layer steak with butter, garlic, and spinach.

3. Roll the steak away from you to form a tight log (jelly-roll style).

4. Place the steak seam-side down and tie with butcher's twine at 1-2 inch intervals, depending on desired thickness for individual servings. Slice steak roll between strings and sprinkle each serving with truffle salt and pepper.

5. Transfer to an ungreased baking sheet. Broil 4-6 inches from the heat for 5-8 minutes on each side or until meat reaches desired doneness.

1 comment

  1. Oh wow. I saw the first pic on instagram the other day and thought they looked so good!


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