Stuffed Rolled Flank Steak Pinwheels (Print Version)

# Ingredients:

→ For the Steak and Marinade

01 - 1 (2-pound) flank steak, pounded to 1/2 inch thickness
02 - 1⁄3 cup olive oil
03 - 1⁄3 cup soy sauce
04 - 1⁄3 cup red wine
05 - 1⁄3 cup Worcestershire sauce
06 - 1 1⁄2 tablespoons Dijon mustard
07 - 1 1⁄2 tablespoons lemon juice
08 - 2 cloves garlic, minced and divided
09 - 1 1⁄2 teaspoons Italian seasoning
10 - 3⁄4 teaspoon ground black pepper
11 - 1⁄2 teaspoon salt

→ For the Filling

12 - 1⁄3 cup chopped onion
13 - 1⁄3 cup fine dry bread crumbs
14 - 2 cups fresh baby spinach leaves
15 - 1⁄2 cup shredded Swiss cheese
16 - 1⁄2 cup grated Parmesan cheese
17 - 1⁄2 cup chopped sun-dried tomatoes (packed in oil), drained

# Instructions:

01 - In a bowl, whisk together the olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, 1 minced garlic clove, Italian seasoning, and black pepper until well combined.
02 - Take your flank steak and make shallow diagonal cuts about an inch apart across the surface. This helps the marinade soak in better. Place the steak in a zip-top bag, pour in the marinade, seal it up (squeezing out the air), and pop it in the fridge for at least 8 hours or overnight. Flip the bag occasionally when you think of it.
03 - Preheat your oven to 350°F. Take the steak out of the marinade and pat it dry with paper towels. Toss the leftover marinade.
04 - On your cutting board, sprinkle the salt over the remaining minced garlic clove. Using the flat side of your knife, mash and scrape the garlic and salt together until it forms a smooth paste. Spread this all over the top side of your steak.
05 - Sprinkle the chopped onion and bread crumbs evenly over the garlic paste. Layer on the spinach leaves, followed by the Swiss cheese, Parmesan cheese, and finally the sun-dried tomatoes. Try to keep everything about half an inch away from the edges.
06 - Starting at one of the short ends, tightly roll up the steak like a jelly roll, keeping all the filling inside. Secure the roll with kitchen twine or toothpicks spaced about an inch apart. Place it seam-side down in a baking dish.
07 - Pop the steak roll into your preheated oven and bake uncovered for about an hour, or until a meat thermometer stuck into the center reads at least 145°F for medium doneness.
08 - Take the roll out of the oven and let it rest for 5-10 minutes before slicing. This helps keep all the juices and filling inside. Remove any twine or toothpicks, then slice into 1-inch thick pinwheels and serve hot.

# Notes:

01 - For even cooking, try to pound the flank steak to an even thickness before marinating.
02 - If you don't have time for overnight marinating, 4 hours will do in a pinch.
03 - The pinwheels can be prepared up to the rolling stage and refrigerated for a few hours before baking.
04 - For a beautiful presentation, garnish with fresh herbs like parsley or chives before serving.

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