These juicy Stuffed Flank Steak Rolls are the EASIEST and most deeeelicious steak recipe ever! And it's only made with 6 ingredients! So yummy! They will be flying off plates. This is the best easy flank steak recipe. It will wow everyone!
Preheat oven to 375 degrees Fahrenheit. 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!
Add salt and pepper to a bowl with the dried parsley. Give it a good mix and then use it to season the front and the back of the steak. You can also use fresh parsley if you like.
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.
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 for about 5-10 minutes.
Temperature of the beef rolls are done when the meat thermometer reads 125 for rare and 160 is well done. I usually cook mine until the temp reads 150.
Flank Steak - Flatten out the steak but not too thin or you may rip it.
Kitchen Twine - I use this stretchy twine.
Seasoning- You can add more seasoning to your pinwheels if you like however, I don't think it's necessary. It's so good as is. I think more seasonings will hide the flavors of the zesty lemon and parmesan.
Lemon Zest: Remember to zest the lemon directly over the flank steak. Don't skip out on this step. The lemon is what makes this sooo delish. I wouldn't dare skip it.
Spinach - You don't have to tear the spinach but I like to do it because it's easier to roll up and the spinach doesn't fall out. Plus I like to add a pinch of salt to the spinach per the recipe.
Sear - A cast iron is best for a good sear. To achieve a great flavorful brown crust, you need to let the stuff steaks (sear) until the meat is no longer grey about 2-3 minutes on each side. This means no touching or moving them around.
Temperature - Use a thermometer to determine if the steak is done. I usually like mine somewhere around 150 F
Rare: 125 F degrees
Medium Rare: 135 F degrees
Medium: 145 F degrees
Medium Well: 150 F degrees
Well Done: 160 F degrees
Tent - the steak with foil and rest it for 5 mins.
Recipe and post updated 3/10/2019. If you are coming back here for the original recipe. I've added the recipe with step by step pics in attached the pdf HERE.
TOOLS USED TO MAKE THIS