Stuffed Flank Steak {Steak Pinwheels}

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Steak pinwheels made by stuffing flank steak with mushrooms, onions, spinach, garlic and seasonings. Juicy, tender and flavorful stuffed flank steak.

Prep Time30

Cook Time40

Rest Time10

Total Time1 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 262kcal

Preheat your oven to 350 degrees.
Add olive oil and butter to a medium-sized pan over medium-high heat. Once both melt together, add mushrooms, onions, rosemary, and salt and pepper to taste, stir and cook until tender.
Next, add the minced garlic and cook for an additional minute making sure not to burn it. Add in Worcestershire sauce, stir together, and cook for an additional 1-2 minutes. Then, set the mixture aside while you prepare the steak.
Lay butterflied steak on a cutting board and season with salt and pepper on the outside of the steak then turn over. Spoon the mushroom mixture in an even layer across the steak.
Next, arrange spinach and sprinkle breadcrumbs evenly over the surface of the mushroom mixture. Drizzle half of the butter over the breadcrumbs.
Starting at the very bottom of the steak, carefully and tightly roll the steak, and secure the seam with toothpicks to hold it together.
Place the rolled steak in the center of a baking pan and brush the top of it with the remaining butter.
Bake until the probe inserted into the steak reaches an internal temperature of at least 145 degrees F, around 40 minutes. Your steak will be medium to medium well around this temperature. If you prefer it well done, continue cooking until it reaches an internal temperature of 155.
Remove the rolled steak from the oven and allow it to sit for 10 minutes. Cut the steak into 1-inch thick slices, remove toothpicks, and serve with easy roasted brussel sprouts if you desire.

Pound the Steak: Want a steak that's just melt-in-your-mouth tender? Give it a gentle pounding before you start stuffing. This not only evens out the thickness for consistent cooking but also tenderizes the meat. Just remember, it's a love tap, not a hammer down – we want it tender enough to hold all that goodness inside without falling apart.
Less Is More with That Filling: I know, I know – when you see that scrumptious filling, it's tempting to pile it on. But trust me, darling, overstuffing is the quickest way to a burst and messy roll. Aim for a nice, thin layer of filling.
Toothpick Alternatives: If you find yourself fresh out of toothpicks when it's time to secure your steak roll, don't fret. A piece of butcher's twine or even some skewers cut down to size can do the trick just as well.
Let It Rest: After all that work rollin' and bakin', give your masterpiece the rest it deserves. Letting the steak sit for about 10 minutes before slicing into it locks in those juices, making sure each bite is as succulent as the last.