Easy Stuffed Flank Steak Pinwheels Recipe (2024)

FAQs

How to stuff a flank steak? ›

Roll Up the Flank Steak With Filling

Once the steak has marinated, you layer the inside with prosciutto, fresh basil leaves, Parmesan cheese, strips of roasted bell peppers, and parsley. Then, you roll up the flank steak with the stuffing inside, like a jelly roll, and tie it up with string.

Grilling is perhaps the best way to cook Flank steak, but you can also pan-sear it in a skillet, broil it in your oven, or even use a specialty cooking method like an instant pot. The real trick is to keep your Flank steak grill time to a minimum.

Roll the skirt steaks from bottom to top, length-wise, and roll them as tight as you can. Using butcher's twine, secure the pinwheels and then run the wooden skewers through them. Keep in mind that you are cutting your pinwheels at a 3- 3 1/2” width.

Keep in mind, while steak pinwheels are full of savory flavor, they can be a bit heavy. However, the meal is easy to balance with a simple garden salad or some grilled vegetables, like charred bell peppers.

Place steak onto a work surface and spread garlic paste all over the top side. Layer with chopped onion, bread crumbs, spinach, and feta. Starting at one of the short ends, roll steak lengthwise around the filling; secure with kitchen twine or toothpicks. Transfer to a shallow glass baking dish.

If you're looking for a tender and flavorful way to cook flank steak, consider slow cooking. Slow cooking allows the meat to break down and become melt-in-your-mouth tender while infusing it with rich flavors.

If you want rare steak, don't make this recipe. If the steak is tough when you remove it from the slow cooker, it's because you didn't cook it long enough. Add 30 minutes at a time on low until it's tender and cuts very easily.

Because flank steak is relatively thin, it's best to cook it over fairly high heat so that it can develop a flavorful crust on the outside before it's overcooked on the inside. This means a flank steak will do best with quick, high-heat cooking methods like grilling, broiling, and pan-searing.

Can You Make Pinwheels the Day Before? Yes, you can make pinwheels the day or night before you plan to serve them. If Serving within 1 Day. Store the pinwheels at room temperature, then reheat in the oven.

Wrap the tortilla rolls tightly in plastic wrap. Store in the refrigerator for at least 1 hour before cutting into small pinwheel slices. This step cools the cream cheese back down and helps meld the ingredients together so the wraps stay tightly rolled up after cutting.

How do you cook flank steak so it's not tough? ›

The best way to cook flank steak is to tenderize it with a mallet, marinate it first for at least 8–12 hours, then sear it on both sides and bake/broil it until it reaches 125–130 degrees, then let it rest and slice it thinly against the grain.

Acids like balsamic vinegar and lemon juice or lime juice are commonly used to tenderize flank steak, but a lesser-known tenderizer is soy sauce. Like acid, soy sauce will break down the proteins just enough to make for a tender steak. This flank steak marinade is made with low-sodium soy sauce.

No matter the cooking method, with or without a marinade, you should always cut flank steak across the grain for the most delicious results. Slicing flank steak this way cuts through those tough fibers, shortening them to get an easier-to-chew, more tender bite of beef.

Flank steak is extremely lean with hardly any fat or connective tissue so it does not need to be trimmed but it should be pounded with a meat mallet in order to tenderize the steak. Do you have to marinate flank steak? Flank steak needs to be marinated or braised to increase tenderness.