Beef Plank Pinwheels
Delight your taste buds with the irresistible charm of Beef Plank Pinwheels, a gourmet dish that's as visually stunning as it is delicious. Featuring tender, rolled flank steak filled with a luscious blend of sautéed spinach, creamy feta cheese, and tangy sun-dried tomatoes, this recipe packs big flavor into every bite. Seasoned with aromatic garlic, rosemary, and thyme, and then seared to perfection before roasting, each pinwheel is bursting with savory goodness. Ideal for dinner parties or special occasions, these pinwheels are easy to prepare ahead of time and slice beautifully for plating. Whether you're searching for an eye-catching beef recipe, easy stuffed flank steak techniques, or a crowd-pleasing dish to impress, Beef Plank Pinwheels have it all. Serve them warm and watch as they steal the spotlight at the table!
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 cups spinach
- 0.5 cup feta cheese
- 0.5 cup sun-dried tomatoes
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
On a cutting board, lay out the flank steak. Using a sharp knife, butterfly the steak by slicing it horizontally until it can be opened like a book. Be careful not to cut all the way through.
Place a piece of plastic wrap over the steak and gently pound it with a meat mallet until it is an even thickness, about 1/2-inch.
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the spinach to the skillet and cook for about 2 minutes until wilted. Remove from heat and set aside.
Spread the cooked spinach evenly over the surface of the steak. Follow by sprinkling the feta cheese and sun-dried tomatoes on top of the spinach.
Season the inside of the steak with salt, black pepper, chopped rosemary, and thyme.
Starting from one of the long edges, gently roll the steak into a tight log.
Secure the rolled steak with toothpicks or by tying it with kitchen twine at 2-inch intervals.
Brush the outside of the steak with the remaining tablespoon of olive oil, and season with a little more salt and pepper.
Heat a large oven-safe skillet over medium-high heat. Sear the rolled steak on all sides until browned, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the beef reaches your desired doneness (135°F for medium-rare).
Remove the steak from the oven and cover loosely with foil. Let it rest for about 10 minutes.
Slice the steak crosswise into 1-inch thick pinwheels and serve warm.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4982 mg | 217% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.7 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 495 mg | 38% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2686 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
