Beef Pinwheels

Flank steak pinwheels stuffed with sun dried tomatoes, goat cheese, and spinach make a flavorful dinner for special occasions.

Ingredients:

• 2-2.5 lb flank steak  
• Kosher salt and fresh cracked pepper  
• 2 teaspoons chopped rosemary  
• Olive oil, to coat  
• 3 garlic cloves, minced  
• Pinch red pepper flakes  
• 5 cups packed baby spinach  
• 4 ounces sun-dried tomatoes in oil, drained and roughly chopped  
• 3 ounces of feta cheese  
• Zest of 1 lemon  
• 1 Tablespoon vegetable oil  
• Balsamic glaze

Cooking:

1. Butterfly the steak. Using a sharp knife, slice the steak horizontally through the middle, until only about ½ inch is left. Fold it open and lay it flat.  
2. Pound to an even thickness. 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!  
3. Season. Sprinkle the steak evenly with salt, pepper, and rosemary on both sides. Allow it to rest while you prepare the filling.  
4. Sauté spinach. Heat the oil in a skillet over medium heat. Add the pepper flakes and the garlic into the oil. Sauté until fragrant, about 30 seconds. Add the spinach and allow it to wilt, for about 2-3 minutes. Sprinkle lightly with a little Kosher salt then remove the mixture from the heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture.  
5. Mix filling. Add the spinach to a bowl and stir in chopped tomatoes, feta cheese, and lemon zest. Set aside.  
6. Fill the steak. 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.  
7. Roll and freeze. 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.  Wrap and slice. Once the steak has chilled, remove the saran wrap and preheat the oven to 375 degrees. 
8. 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.  
9. Sear then bake. 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, for another 2 minutes. Pop the whole pan into the oven and bake for 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.  
10. Rest and serve. 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 before slicing and searing.  
• Leftover roll-ups can be reheated in a 390 degree air fryer for 5-7 minutes.

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.