Recipe
10 min
13 min
23 min
Preheat oven. 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.
Sprinkle the cheese over the beef leaving 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 a border along the edges.
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.
With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels.
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.
Remove from the oven and tent with foil to rest for 5 minutes.
Remove the twine and serve with salad.
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