Stuffed Flank Steak Recipes {Steak Pinwheels}

Closeup of slices of stuffed flank steak filled with a spinach and mushroom mixture on a white plate, with another steak roll in the background

5 from 1 vote

Stuffed Flank Steak Recipes {Steak Pinwheels}

Stuffed flank steak is easy to make with flank steak that has a filling of mushrooms, onions, spinach, rosemary, and spices. Cook in the oven and cut into steak pinwheels!

Prep Time30

Cook Time40

Rest Time10

Total Time1 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 262kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

1 teaspoon olive oil
1 tablespoon unsalted butter
1 ½ cups chopped mushrooms
½ cup diced onions
1 teaspoon rosemary
2 teaspoons minced garlic
2 teaspoons Worchestershire sauce
Kosher Salt and Black Pepper
1 lb butterflied flank steak
1 ½ cups fresh spinach
½ cup seasoned breadcrumbs
¼ cup melted unsalted butter
Toothpicks for securing

Instructions

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.

Notes

Give the steak a light tap with a meat mallet to even it out. This helps it cook evenly and makes it easier to roll without tearing. You want it thin enough to roll but still strong enough to hold in the filling.
Don’t overdo the stuffing. I know it’s tempting to load it up, but too much filling will have your stuffed rolled flank steak busting open in the oven.
Outta toothpicks? No problem. Butcher’s twine or cut-down skewers work just as well to keep everything tight and in place.
Let it rest before slicing. For at least 10 minutes so the juices stay put and don’t run all over your cutting board.

How to Store & Reheat this Stuffed Flank Steak

Fridge: Wrap it in foil or plastic wrap, or stick it in an airtight container. It’ll stay good in the fridge for 3-4 days. You can also prep the raw rolled steak ahead and chill it for up to 6 hours before baking.
Freezer: Wrap the whole thing or slice it into pinwheels first. Use freezer-safe wrap or bags and it’ll keep for up to 3 months. When you're ready, thaw it overnight in the fridge.
Reheating: The oven is your best bet, boos. Set it to 350°F, cover the steak with foil, and heat for 10-15 minutes until warmed through.

Nutrition