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These juicy Stuffed Flank Steak (aka beef rolls, steak rolls or pinwheels)..whatever you want to call them just know it’s the EASIEST and most delicious best flank steak recipe ever! And it’s only made with 6 ingredients! It’s incredibly good, cheap and tastes gourmet. The stuffed steak ingredients include parsley, Parmesan cheese, lemon zest and torn spinach. These steak rolls will be flying off plates. The flavors will wow everyone!
Keep the ones that light your soul ~ Unknown
STUFFED FLANK STEAK
Stuffed flank steak rolls are a great choice especially if you’re trying to impress your dinner party guests, your husband, boyfriend or girlfriend. Whatever the case may be, you should definitely consider making them.
They’re fancy enough for parties but also perfect for an easy weeknight dinner. We can’t get enough of them. We’re looking forward to warmer weather so we can make these pinwheels on the grill.
HOW TO MAKE STUFFED FLANK STEAK ROLLS RECIPE
These steak rolls may look fancy and all, but trust me they’re so stinking easy to make! Only 10-15 minutes to prepare or 10 if you’re fast!
1. Preheat oven to 375 F. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes. Butterfly the steak and season both sides with the parsley, salt and pepper. FYI, Martha Stewart has a great post on how to butterfly meat. Trust me, it’s super easy to do!
I like to put salt and pepper in a bowl with the dried parsley. Give it a good mix and then use it to season the front and the back of the flank steak. You can also use fresh parsley if you like, but skip the mixing with salt and pepper step. That step only applies if you are using dry herbs.
2. Sprinkle the cheese over the beef leaving 1 inch border along the edge. Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl. Add a pinch of salt then mix to combine. Add the spinach on top of the lemon zest and cheese making sure to not go too close to the edge. Remember to leave 1 inch border along the edges.
3. Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart.
4. With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels.
5. Add vegetable oil to a cast iron skillet over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes.
6. Remove from the oven and tent with foil to rest for 5 minutes. Remove the twine and serve with salad.
