Stuffed Flank Steak Pinwheels
Recipe Date:
January 22, 2026
Prep Time:
30 Minutes
Cook Time:
35 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
Flank steak is often considered a “lesser” cut of meat, after you enjoy this dish I think you will disagree with that statement. Not only is it delicious but it’s also quite pretty to share with friends and family, finish it off with our 2018 Malbec!
Ingredients
- 1 tsp olive oil
- 1 tbsp unsalted butter
- 1 1/2 cups chopped mushrooms
- 1/2 cup diced onions
- 1 tsp rosemary
- 2 tsp minced garlic
- 2 tsp Worchestershire sauce
- 1 lb butterflied flank steak
- 1 1/2 cups fresh spinach
- 1/2 cup seasoned breadcrumbs
- 1/4 cup melted unsalted butter
- salt and pepper to taste
Directions
- Preheat your oven to 350 degrees
- Add olive oil and butter to a medium sized pan over medium high heat and add mushrooms, onions, rosemary, and salt and pepper to taste, stir and cook until tender.
- Add minced garlic and cook for an additional minute making sure not to burn it. Add in Worcestershire sauce, stir, and cook for an additional 1-2 minutes. Set aside while you prepare the steak.
- Lay butterflied steak on a cutting board and season with salt and pepper, spoon the mushroom mixture in an even layer across the steak.
- 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, roll it tightly and secure the seam with tooth picks or butcher’s twine.
- Place the rolled steak in the center of a baking pan and brush the top with the remaining butter.
- Bake until the center reaches 145F, around 35 minutes, or until desired doneness.
- Remove from oven and let rest on a cutting board for at least 10 minutes, then cut into desired portion sizes, generally 1-2 inches per person. Serve with roasted Brussel sprouts and/or potatoes.
Feel free to use a meat mallet to even out the steak before filling and rolling, be sure not to over stuff.