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These juicy Stuffed Flank Steak (aka beef rolls, steak rolls or pinwheels)..whatever you want to call them just know it's the EASIEST and most delicious best flank steak recipe ever! And it's only made with 6 ingredients! It's incredibly good, cheap and tastes gourmet. The stuffed steak ingredients include parsley, Parmesan cheese, lemon zest and torn spinach. These steak rolls will be flying off plates. The flavors will wow everyone!
Keep the ones that light your soul ~ Unknown
STUFFED FLANK STEAK
Stuffed flank steak rolls are a great choice especially if you're trying to impress your dinner party guests, your husband, boyfriend or girlfriend. Whatever the case may be, you should definitely consider making them.
They're fancy enough for parties but also perfect for an easy weeknight dinner. We can't get enough of them. We're looking forward to warmer weather so we can make these pinwheels on the grill.
HOW TO MAKE STUFFED FLANK STEAK ROLLS RECIPE
These steak rolls may look fancy and all, but trust me they're so stinking easy to make! Only 10-15 minutes to prepare or 10 if you're fast!
1. Preheat oven to 375 F. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes. Butterfly the steak and season both sides with the parsley, salt and pepper. FYI, Martha Stewart has a great post on how to butterfly meat. Trust me, it's super easy to do!
I like to put salt and pepper in a bowl with the dried parsley. Give it a good mix and then use it to season the front and the back of the flank steak. You can also use fresh parsley if you like, but skip the mixing with salt and pepper step. That step only applies if you are using dry herbs.
2. Sprinkle the cheese over the beef leaving 1 inch border along the edge. Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl. Add a pinch of salt then mix to combine. Add the spinach on top of the lemon zest and cheese making sure to not go too close to the edge. Remember to leave 1 inch border along the edges.
3. Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart.
4. With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels.
5. Add vegetable oil to a cast iron skillet over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes.
6. Remove from the oven and tent with foil to rest for 5 minutes. Remove the twine and serve with salad.
Jeannette (Jay Joy)
I love that this can be used with or without mushrooms! I don't do mushrooms but my family loves it. Can't wait to see your chicken, lamb recipes, and yummy desserts.
Gloria
These look fantastic. What a great meal for Valentine's dinner. Perfect to cook together. Through in a nice bottle of wine, and call it romance!!
Gloria
Kelly Anthony
These cheesy crusted spinach and mushroom steak rolls are so pretty and would be a perfect for entertaining.
Kelly Anthony
Lynette
Yeah, so.... I need some practice with rolling the whole thing up. Mine are NOT rolled tightly enough, and a lot of the filling spilled out while rolling, more while cutting, and even more while browning in the skillet before finishing in the oven. Based on how they smell while cooking, I know they'll turn out just as good, but they aren't nearly as pretty as yours.
April
I didn't think mine looked that great but they were tasty. Thank you so much, Lynette. I hope you enjoyed them!
Stephanie Simmons
This looks so delicious! I bet it would be a hit at our Memorial Day cookout!!
Lauren Krum
Why does it say to preheat the oven LOL? Is that just an error? I saw no oven cooking. . . .
April
Because the oven instructions are shown at the end of the recipe........
April
Oh you must've been looking at the body of the post. The actual recipe shows oven instructions...
Jennifer
Hi. You said you updated the post to show the nutritional value. I can't seem to find it......
April
Hi Jennifer. Sorry I missed your comment. I'm not sure what happened to the nutrition information but I added it again. Thank you.
holly
Hi. these were amazing!! ty. but o could not find the nutritional info.
April
Hi Holly. I'm in the process of getting all my recipes updated with the nutritional info. Stay tuned. Thank you so much! 🙂
Michele Stanley
Can you tell us what the nutritional breakdown is and the servings this makes.
April
Hi Michele. It depends how big you cut the rolls. I was able to get 6 rolls. I updated the post to show the nutritional breakdown.
Mary S
Thank you for this great recipe! I have made these a few times and even my picky 16-yr old loves them - he even helped me cook them! Make sure to take the time to brown them before putting in the oven, they look very unappetizing and seemed to lose some of the steak flavor when I skipped that step to save some time. The last time I made them, I decided to leave the rolls whole instead of slicing them, so I just browned the top and bottom and kept them in the oven for a few more minutes. I found we didn't lose as much of the filling that way, and everyone just cut them after I served it up.
April
That's great to hear!! I'm glad you all love them! Next time I make them, I'm going to try your tips. Thank you so much for your kind words!
Bintu - Recipes From A Pantry
These steak rolls look so amazing. I love the photo of the rolls in the pan, they look so scrummy and delicious.
Bintu - Recipes From A Pantry
April
Thank you so much Bintu!
Sally - My Custard Pie
I'm sure these would fly off the plate when they were handed round. Delicious savoury combination of flavours. Happy New Year
Julie | Bunsen Burner Bakery
Yum! I make these all the time on the grill, but I've never thought to pan sear them indoors during the winter. They look perfect!
Elizabeth
I am absolutely loving this idea! All my favourite ingredients wrapped up on one lovely little steak roll. Awesome!
Elizabeth
April
I'm making it again this weekend but with a different kind of filling. Can't wait! Thank you Elizabeth!
Lynne Curry
Wow, excellent step-by-step photos and a beautiful end result. I wouldn't change a thing to your filling because onion, spinach, mushrooms and cheese with beef is everything to love. Great shortcut on the steak I can't wait to try! Thanks for the recipe and happy new year.
April
You're right about the filling. I love it. Thank you Lynne! Happy new year to you too!
Tanya
Now this is how I want to eat my steak! I love how the veggies and cheese is incorporated. I like your step by step photos too. Amazing content as always.
April
Me too and a perfect way to hide veggies from kids! Thanks so much Tanya!
Katrin Nuernberger
Wow, this looks like it should be served in a restaurant! Like the step by step instructions too. Thanks!
April
Thank you Katrin!