I had never attemped a pinwheel type dish. After a long time searching for recipes, I decided to go with the flank steak pinwheel. The result was wonderful! It’s always a good thing when my wife says we should have a meal again.
Stuffed Flank Steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup red wine
- 1/4 cup Worcestershire sauce
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak, pounded to 1/2 inch thickness
- 1 red pepper, cut into strips
- 1 bunch baby spinach
- 4 slices provolone cheese
- Combine the olive oil, soy sauce, red wine, Worcestershire sauce, lemon juice, 1 clove of garlic, Italian seasoning and pepper in a large resealable bag. Shake the bag to blend well. Butterfly the steak so you have a large surface with the steak being thin. Place the steak into the bag, and seal. Refrigerate a few hours to overnight to marinate.
- Preheat the oven to 350 degrees F.
- Crush the remaining clove of garlic on a cutting board with a large chef’s knife. Sprinkle the salt over the garlic, and scrape with the blunt side of the knife to make a paste.
- Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of red pepper strips, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine. Place the roll in a shallow glass baking dish.
- Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.