I’ve been on a real pinwheel kick lately, but this one was just a mountain of flavor. It was definitely worthy of a post and flank steak is such a great cut of meat. Too good to pass up…
This was simple, a bit messy, but overall pretty easy. The hardest part is making sure to keep everything together. Twine can be a lifesaver in situations like this, pictured I used a skewer, because it was all I had at the time. This wasn’t the easiest approach but I learned my lesson and now I have a stockpile of twine and toothpicks.
I had a pretty good size flank steak, make sure to grab a cut with plenty of length and not too much width… that’s what she… stop. No more of that.
The rest is pretty much just roll it up and cook it… another innuendo that I’m staying away from.
Ok let’s talk ingredients…
- Flank Steak (at least a pound)
- Sun Dried Tomatoes (dry)
- Fresh Mozzarella
- Parmesan Cheese
- Cooking Oil
Dice your mushrooms, sun dried tomatoes and saute until soft. Do this by heating a pan to medium heat with a little bit of oil (tablespoon). Add the sun dried tomatoes, mushrooms, garlic, salt and pepper.. Cook for about 5-7 minutes just to soften them up and draw out the flavors.
Roll out your flank steak onto a large flat surface and pound flat. Add a bit of salt and pepper, no more than ¼ teaspoon each.
In this order: lay down a bed of spinach, followed by sauteed mushroom and tomatoes, mozzarella cheese, basil, and parmesan cheese.
Now roll it up and pin it! You can do this a few different ways. Twine is by far the easiest.
With twine still attached cut into desired size, I prefer about an inch thick. Seen above.
Use a skewer or toothpicks to keep the pinwheel tight.
In a hot, greased skillet (make sure it works with the skewer and won’t cause the meat to be elevated) sear each side until gooey and melty!