Cheesy Stuffed Steak Roll (Print Version)
# Ingredients:
→ Steak and Marinade
01 -
1 (2-pound) flank steak, pounded to 1/2 inch thickness
02 -
1/3 cup olive oil
03 -
1/3 cup soy sauce
04 -
1/3 cup red wine
05 -
1/3 cup Worcestershire sauce
06 -
1 1/2 tablespoons Dijon mustard
07 -
1 1/2 tablespoons lemon juice
08 -
2 cloves garlic, minced and divided
09 -
1 1/2 teaspoons Italian seasoning
10 -
3/4 teaspoon ground black pepper
11 -
1/2 teaspoon salt
→ Filling
12 -
1/3 cup chopped onion
13 -
1/3 cup fine dry bread crumbs
14 -
2 cups fresh baby spinach leaves
15 -
1/2 cup shredded Swiss cheese
16 -
1/2 cup grated Parmesan cheese
17 -
1/2 cup chopped sun-dried tomatoes (packed in oil), drained
# Instructions:
01 -
Mix olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, 1 minced garlic clove, Italian seasoning, and black pepper in a bowl. Whisk everything together until well combined.
02 -
Score the flank steak with shallow diagonal cuts about 1 inch apart. Place steak in a ziplock bag, pour in the marinade, seal it up (squeeze out the air!), and let it chill in the fridge overnight. Flip it a couple times if you remember.
03 -
Heat your oven to 350°F. Take the steak out of the marinade, pat it dry with paper towels, and toss the leftover marinade.
04 -
Sprinkle salt over the remaining minced garlic on a cutting board. Smash it with the flat side of your knife until it forms a paste, then spread it evenly over the top of the steak.
05 -
Sprinkle the onion and bread crumbs over the garlic paste. Layer on the fresh spinach leaves, then scatter the Swiss cheese, Parmesan, and those oil-packed sun-dried tomatoes on top.
06 -
Starting at one of the short ends, roll the steak up tightly to keep all that filling inside. Tie it with kitchen twine or secure with toothpicks about every inch. Place it seam-side down in a baking dish.
07 -
Pop it in the preheated oven uncovered for about an hour. You'll know it's done when a meat thermometer reads at least 145°F in the center.
08 -
Let the roll rest for 5-10 minutes after baking - this helps the filling set. Then slice it into 1-inch thick pinwheels and serve while they're hot!
# Notes:
01 -
These steak pinwheels are perfect for special occasions or when you want to impress dinner guests.
02 -
You can prep the pinwheels the night before and just bake them when you're ready to eat.
03 -
The filling can be customized with your favorite cheeses and vegetables.