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Tender beef rolled around tasty goodies like stretchy cheese, crisp spinach, and chewy sweet sundried tomatoes. This eye-catching main dish transforms ordinary flank steak into something guests will definitely swoon over. It just needs some rolling know-how and a good soak for the flavors to soak in deep. Once you slice it up and see that spiral inside, you'll feel like a pro. Even though it looks super fancy, it's actually pretty easy to throw together. Works whether you want to impress friends or jazz up dinner at home—no chef skills needed.
I first tried this way of preparing flank steak when I needed something showy but doable for a dinner party—without spending all night at the stove. After tons of different marinades and filling mixes, this one became a favorite with my family and friends. Even my husband, a no-fuss steak guy, keeps asking for it when we've got something to celebrate. I felt like I'd nailed it when my brother-in-law, who's an awesome cook, wanted the step-by-step rundown. Just goes to show you: great meals can be more about smart prep than anything fancy.
Mouthwatering Ingredients
Picking good stuff to use is huge if you want juicy, flavorful steak spirals. Every single thing you add helps with taste and how nice the finished dish turns out.
- Flank steak: Best cut for rolling—it’s got the right grain and texture
- Extra virgin olive oil: Adds a rich taste and makes your marinade awesome
- Soy sauce: Packs in plenty of that savory, salty kick
- Dry red wine: Gives you some zing and softens up the meat
- Worcestershire sauce: Gives beefy depth and a blast of flavor
- Dijon mustard: Helps everything come together with a little punch
- Fresh lemon juice: Wakes everything up with brightness
- Aromatic garlic: Lays down serious flavor, inside and out
- Italian seasoning: It’s lazy herb magic—no need to dig out every spice in the cupboard
- Fresh baby spinach: Pops with color and sneaks in some greens
- Swiss cheese: Melts like a dream for that gooey factor
- Aged Parmesan: Sharp, salty, and brings the umami
- Sundried tomatoes: Add chewy bites of sweetness to balance things out
- Breadcrumbs: Soak up juices and give a little texture
Easy Instructions
Here’s how to pull off these awesome steak spirals every time—juicy, flavorful, and packed with delicious filling in every slice.
- Let Steak Soak Up the Marinade:
- Mix oil, soy, wine, Worcestershire, mustard, lemon, crushed garlic, Italian herbs, and pepper in a bowl till smooth. This spreads all those tastes everywhere.
- Pound It and Marinate:
- Flatten your steak out until it’s about a half-inch thick all over. Cut shallow lines diagonally one way and then the other (makes the marinade sink in). Plop steak into a big Ziploc or a dish, pour on the mixture, and refrigerate for at least eight hours—or overnight is even better. Flip it every now and then so every part gets tasty.
- Get Filling Ready:
- Chop those onions up fine, squeeze the sundried tomatoes dry, rinse and pat the spinach until there’s no water left. Mash garlic together with a little salt—makes it easy to spread later. All this helps every bite get loaded with flavor.
- Roll It Up:
- Take out the marinated steak, smear the garlic paste, shake breadcrumbs on, and layer on spinach, cheese, and sundried tomatoes. Roll up as tight as you can, tucking in the edges. Tie it up every inch with kitchen string or stick in some toothpicks so it won't fall apart when cooking.
- Pop It in the Oven:
- Stick your steak roll in a baking dish with the seam at the bottom. Bake at 350°F for roughly an hour. Shoot for 145°F inside if you want medium-rare, or 160°F for medium. Let it sit for 10 minutes once it's out so slicing is easy and juicy.
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I figured out after a few tries that if you let the beef sit a full ten minutes before cutting into it, you’ll get way juicier slices that hold together better. If you rush it, all those yummy juices leak right out—and nobody wants dry steak.
Best Side Kicks
These steak rolls love some crispy roasted fingerling potatoes sprinkled with rosemary and sea salt. A peppery arugula salad brightened up with lemon brings a fresh hit. Parmesan-dusted roasted asparagus makes it feel even fancier. Pair with a lighter red wine like Merlot or Syrah to hit all the right notes with the beefy, savory flavors.
Tasty Twists
Want to mix things up? Try fillings like feta, olives, and oregano for that Mediterranean vibe. Want some heat? Toss in pepper jack, roasted poblanos, and fresh cilantro for that Southwestern feel. Or lean into autumn by stuffing with caramelized onions, blue cheese, and some crunchy walnuts—trust me, it’s a cozy combo.
Keeping It Fresh
Stick leftovers in the fridge (airtight is key) for up to three days. Warm them up in a 300°F oven for 15 minutes—keeps things moist, not tough. If you need to freeze, don’t slice—wrap the roll tight with wrap and foil, then it’ll last up to two months. Thaw in the fridge, then reheat till just warm.
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What makes these steak spirals so great is how they bring big style and taste without a hassle. They’re dressed up enough for an event but simple enough for a casual night in. When someone tries their first bite and grins, you’ll feel like you’ve pulled off something awesome in your own kitchen.
Frequently Asked Questions
- → Can I prepare this stuffed flank steak ahead of time?
- Totally, you can roll and tie the steak up to a day before. Just cover and stick it in the fridge. Let it warm up on the counter for half an hour before baking and you'll get great results.
- → What can I use instead of flank steak?
- If you can't snag flank steak, use skirt steak, pound out some top round thin, or even split a big sirloin open. Each one feels a little different to eat, but they all work for rolling.
- → Can I grill this stuffed flank steak instead of baking it?
- You sure can. Grill the rolled steak over medium, not-too-hot heat (around 350°F) for 45 to 60 minutes, or until it's as done as you like. Be sure to tie it up well so the fillings stay inside.
- → What sides pair well with these steak pinwheels?
- These are awesome with garlic mashed potatoes, roast potatoes, simple greens, Brussels sprouts, or steamed asparagus. Drizzle with a little red wine sauce if you want to level up.
- → What other fillings can I use for this stuffed flank steak?
- Mix it up with stuff like mushrooms and blue cheese, mozzarella plus roasted red pepper, or some sautéed kale and feta. Just don't go crazy with the add-ins or it'll be tough to roll.