Flank Steak Pinwheels

You might see this recipe called Rolled Flank Steak or Stuffed Flank Steak, but I call them Flank Steak Pinwheels.  The hardest part of this recipe is butterflying the flank steak.  If you have never done this, don't worry, there are several really good YouTube videos that show you exactly how to do it.  For the filling, I used feta cheese, along with fresh spinach and red bell pepper.  You can use frozen spinach as well, just thaw it and make sure to squeeze out all of the water.

Printable Recipe

Ingredients
1 ½ lbs flank steak, trimmed of fat
1 tsp salt
1 tsp fresh ground black pepper
½  cup red bell pepper, diced
1 ½ cup baby spinach
⅔ cup feta cheese, crumbled
2 tsp olive oil

Directions
Preheat oven to 425°F

Butterfly your flank steak with a sharp knife and open lay flat on a work surface.  Top the flank steak with baby spinach leaving a 1" boarder . Next spread the bell pepper on top of the spinach and then sprinkle with the crumbled feta cheese.

Starting at the smallest end, along the grain of the meat, roll the steak up tightly . Tie the roll closed with kitchen twine in 1 ½" intervals. Trim off the excess twine. Brush the outside of the roll with olive oil. Sprinkle the outside with salt and pepper.

Bake in the oven for 45 minutes or until the middle of the steak reaches the desired internal temperature when measured with an instant read thermometer (about 135°F for medium rare).  Allow to rest for 5-10 minutes before slicing.  Cut into 1" - 1 ½" slices, depending on the size of the meat and how many people you are serving.  Remove string before serving.