Ingredients:
Meat:
– 1 (2-pound) flank steak
Produce:
– 2 cups baby spinach, fresh leaves
– 2 cloves garlic, minced
– 1/3 cup onion, finely chopped
– 1/2 cup sun-dried tomatoes, chopped
Condiments:
– 1 1/2 tbsp Dijon mustard
– 1 1/2 tbsp lemon juice
– 1/3 cup soy sauce
– 1/3 cup Worcestershire sauce
Baking & Spices:
– 3/4 tsp ground black pepper
– 1 1/2 tsp Italian seasoning
– 1/2 tsp salt
Oils & Vinegars:
– 1/3 cup olive oil
Bread & Baked Goods:
– 1/3 cup fine dry breadcrumbs
Dairy:
– 1/2 cup grated Parmesan cheese
– 1/2 cup Swiss cheese, shredded
Beer, Wine & Liquor:
– 1/3 cup red wine
Instructions:
1. Prepare the Steak:
– Lay the flank steak flat on a cutting board. Using a sharp knife, carefully butterfly the steak by cutting it horizontally, making sure to not cut all the way through. Open it up like a book.
– Cover the steak with plastic wrap and pound it out gently with a meat mallet to even thickness. Aim for about 1/2-inch thick all around.
2. Marinate the Steak:
– In a bowl, combine the soy sauce, Worcestershire sauce, Dijon mustard, lemon juice, olive oil, black pepper, Italian seasoning, and salt.
– Pour this marinade over the flattened steak and let it marinate in the refrigerator for at least 30 minutes, preferably 1–2 hours.
3. Prepare the Filling:
– While the steak marinates, heat a small amount of olive oil in a pan over medium heat.
– Sauté the chopped onions and garlic until softened, about 3–4 minutes.
– Add the sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld.
– Stir in the spinach and cook until wilted, about 1–2 minutes.
– Remove from heat and let the mixture cool slightly.
4. Assemble the Pinwheels:
– After the steak has marinated, spread the spinach, sun-dried tomato, and onion mixture evenly over the surface of the steak.
– Sprinkle grated Parmesan cheese and shredded Swiss cheese over the spinach mixture.
– Evenly sprinkle the breadcrumb
