Description
Elevate your dining experience with these delicious steak pinwheels filled with fresh spinach, sun-dried tomatoes, and creamy mozzarella.
Ingredients
Scale
- 1 pound flank steak
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- Toothpicks or kitchen twine for tying
Instructions
- Preheat the oven to 375°F (190°C), filling your kitchen with warmth.
- Place the flank steak between two sheets of plastic wrap. Use the meat mallet to pound it gently to an even thickness of about 1/2 inch.
- Season both sides of the steak generously with salt and pepper.
- Evenly spread the fresh spinach, sun-dried tomatoes, and mozzarella cheese across the surface of the steak.
- Starting from one end, roll the steak tightly from one edge to the other. Use toothpicks or kitchen twine to secure it firmly.
- Heat the olive oil in a skillet over medium-high heat. Sear the rolled steak on all sides until browned, approximately 3-4 minutes per side.
- Transfer the pinwheels to a baking dish and bake in the preheated oven for 20-25 minutes, or until the steak reaches your desired level of doneness.
- Allow the steak pinwheels to rest for 5 minutes.
- Slice into pinwheels and serve warm.
Notes
Make-ahead tips: Prepare the pinwheels the night before and refrigerate. You can also use different fillings if you prefer.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg