Beef Pinwheels with Sun Dried Tomatoes and Spinach
Flank steak pinwheels stuffed with sun dried tomatoes, feta cheese, and spinach make a flavorful dinner for special occasions.
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Servings:
Calories: 235kcal
Ingredients
- 2 - 2 1/2 lb flank steak
- Kosher salt and fresh cracked pepper
- 2 teaspoons chopped rosemary
- Olive oil (to coat)
- 3 cloves garlic (minced)
- Pinch red pepper flakes
- 5 cups packed baby spinach
- 4 ounces sun dried tomatoes in oil (drained and roughly chopped)
- 3 ounces feta cheese
- Zest of 1 lemon
- 1 Tablespoon vegetable oil
- Balsamic glaze
Instructions
- Using a sharp knife, slice the steak horizontally through the middle, until only about ½ inch is left. Fold it open and lay flat.
- Cover the steak with parchment or wax paper then use a meat mallet or hefty rolling pin to pound it to an even thickness (¼-½ inch). This is a great time to get out some of that holiday stress!
- Sprinkle the steak evenly with salt, pepper, and rosemary on both sides. Allow it to rest while you prepare the filling.
- Heat the oil in a skillet over medium heat. Add the pepper flakes and the garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with a little Kosher salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture.
- Add the spinach to a bowl and stir in chopped tomatoes, feta cheese, and lemon zest. Set aside.
- Place the steak so the grain is running horizontally in front of you. Spread the feta mixture all over the top of the steak, leaving just a small edge. If you have edges that are torn or very thin, trim them off.
- Roll the steak over the filling tightly from bottom to top. Wrap it with saran wrap and freeze for 15 minutes. This makes for easier slicing.
- Once the steak has chilled, remove the saran wrap and preheat the oven to 375 degrees. Wrap a piece of butcher’s twine in the very center of the roll, then add more on either side, spacing each tie 2-2.5 inches apart. You want the twine to be in the center of each slice. Use a sharp knife to slice the steak. You should get 7-8 pieces.
- Heat vegetable oil in a large oven safe skillet over high heat until it shimmers. Add the steak, filling side down, and brown for about 2 minutes. Flip and brown the other side, another 2 minutes. Pop the whole pan into the oven and bake another 5-9 minutes. Place a meat thermometer at the thickest part of the interior of the roll. Remove it around 145 degrees for a perfect medium.
- Rest the steak for 10 minutes, then top with balsamic glaze before serving.
Notes
- Beef Pinwheels can be left at room temperature for up to 2 hours, then should be refrigerated in an airtight container for up to 5 days.
- To make ahead, follow the instructions through step 7. Instead of freezing, store the beef in the fridge for up to 24 hours befores slicing and searing.
- Leftover roll ups can be reheated in a 390 degree air fryer for 5-7 minutes.
Equipment
Nutrition
Calories: 235kcal | Carbohydrates: 5g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 234mg | Potassium: 724mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1986IU | Vitamin C: 20mg | Calcium: 104mg | Iron: 3mg
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