Steak, Spinach & Feta Pinwheels
The marinade alone makes this recipe worth trying, but then you add in the stuffing and it really sings. Hands down the most savory, tender flank steak I've ever eaten and the pinwheel presentation is impressive.
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup red wine
- 1/4 cup Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak, butterfly (or pound) to 1/2 inch thickness
- FINAL PREPARATION:
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1/4 cup onion, chopped
- 1/4 cup fine dry bread crumbs
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 cup crumbled feta cheese (seasoned is ok for some extra pop)
Preparation time 25mins
Cooking time 85mins
Adapted from allrecipes.com
In a gallon or bigger zipper bag, combine the list of Marinade ingredients. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, make sure everything is mixed and all the meat is covered, then seal. Put in the fridge overnight.
Preheat oven to 350°F.
Remove the steak from the bag and place on a working surface so that it is wider than tall. Optional, keep the marinade to baste the final log.
Sprinkle the steak with the salt, then spread each ingredient across the steak in a single layer: garlic, onion, feta, spinach and bread crumbs.
Tightly roll the meat away from you into a log. If it's thin enough, it will form a jelly roll shape. Worst case (like I usually do), you end up with more a 'meat taco'. It still tastes great though. Anyways, once rolled, secure with tooth picks, or kitchen twine (recommended).
Place log in a greased casserole dish, seam up (especially if it's a 'taco'). If you saved the marinade, pour some of it over the log for extra flavor.
Bake uncovered for 60 minutes, or until it reaches 145°F. Let it rest for 5 minutes before cutting.