I love a good stuffed flank steak. The stuffing possibilities are endless and it is a great alternative to flank steak with a sauce over top (which is generally the other way I enjoy flank steak.) If you want a flavor packed stuffed flank steak recipe check out my Marinated Stuffed Flank Steak , where I stuffed the steak spinach, red peppers and provolone.
Using the flank steak to create pinwheels is even easier and quicker than stuffing it. I loved all the fresh basil that fills your mouth when you bite into this Italian version. These Italian steak pinwheels are a wonderful summer recipe. They do not require a lot of ingredients, they are quick to make and you can change up the filling to suit either your taste buds or what you have in your fridge. You also have options on how you cook them. I seared the pinwheels on the stove top then put them in the oven, but you could also put them on the grill. Just be mindful of the melty, yummy cheese.
1 1/2 to 2 pound Flank Steak
2-3 Roasted red peppers (the kind in the jar are fine or roast them yourself)
15-20 fresh Basil leaves (if the leaves are small use more)
1/2 pound sliced Mozzarella
2 cloves of Garlic, minced
1 Tbsp dried Oregano
Preheat your oven to 375 degrees.
In a small bowl mix together your garlic, oregano, about 3 Tbsp of olive oil and salt and pepper to taste. If your flank steak if super thick, you may want to pound it a little flatter before starting.
Lay out your flank steak and brush both sides with your olive oil mixture. Now lay out your stuffing ingredients. Start with the roasted red peppers. Split them open and lay them on top of the steak. Next lay down the slices or cheese and finally put the basil leaves on top. The entire steak should be covered with just a small amount of steak showing around all of the edges.
Now you are going to roll up the steak, starting with the short end. Using long skewers, secure the steak in 4 places. Try to space the skewers evenly so when you cut the steak into 4 pieces, each piece will be around the same size. Cut the steak crosswise into four pieces.
Heat up a skillet over medium-high heat. Once the skillet is hot, drizzle the pan with some olive oil and sear both sides of the pinwheels for about 4 minutes per side.
Once they are seared, place the pinwheels on a baking sheet lined with parchment paper and place in the oven until desired doneness. Check with a thermometer after 5 minutes to gauge how long they need to cook.
If you are grilling them instead, preheat your grill to 375 and cook for about 6 minutes per side with the lid shut. If the cheese is melting into your grill, place a piece of foil under the pinwheels.
Let each pinwheel rest for a few minutes before serving. Top with additional fresh basil if desired.
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