Flank Steak Pinwheels Spinach Cheese (Print-Friendly Format)
Flank steak filled with spinach, ricotta, and mozzarella, rolled, seared, and baked for a savory dish.
# Ingredients You’ll Need:
→ Filling
01 -
1 cup fresh spinach, chopped
02 -
1 cup ricotta cheese
03 -
1 cup mozzarella cheese, shredded
04 -
2 cloves garlic, minced
05 -
1 teaspoon salt
06 -
0.5 teaspoon black pepper
07 -
1 teaspoon Italian seasoning
→ Main
08 -
680 grams flank steak
→ For Cooking
09 -
2 tablespoons olive oil
10 -
1 tablespoon balsamic vinegar
→ Assembly
11 -
Toothpicks or kitchen twine for securing
# How to Make It:
01 -
Set the oven to 190°C and allow it to fully preheat before preparing the steak.
02 -
Place the flank steak between two sheets of plastic wrap and pound with a meat mallet or rolling pin until uniformly about 1.25 cm thick.
03 -
Combine chopped spinach, ricotta cheese, mozzarella cheese, minced garlic, salt, black pepper, and Italian seasoning in a mixing bowl. Mix until homogeneous.
04 -
Evenly distribute the spinach and cheese filling over the flattened flank steak, leaving a small border along the edges.
05 -
Roll the steak tightly from one short side to the other, forming a log. Secure the roll with toothpicks or tie at intervals with kitchen twine.
06 -
Heat olive oil over medium-high in a large oven-safe skillet. Sear the rolled steak for 3–4 minutes on each side until deeply browned.
07 -
Drizzle the surface with balsamic vinegar, then transfer the skillet to the oven. Bake for 20–25 minutes or until the internal temperature reaches 63°C for medium-rare.
08 -
Remove the steak from the oven and let rest for 5–10 minutes. Slice into 2.5 cm pinwheels and serve while warm.
# Extra Tips:
01 -
For enhanced flavor, marinate the flank steak prior to assembly.
02 -
Substitute spinach with kale or arugula, or incorporate sun-dried tomatoes for added complexity.