Beef

Flank Steak Pinwheels

What could be better than flank steak stuffed with fresh basil, roasted red peppers, ooey gooey cheese and finished with a balsamic drizzle?

Not much that I can think of!

This Italian flavor inspired flank steak is the perfect choice for a night out at the grill

We bought a 2 pound flank steak and had the butcher run it through a meat cuber twice to tenderize


They may tell you once is enough, but trust me twice is the way to go for truly tender flank

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To start off, we will need 2 chopped garlic cloves, 2 tablespoons of olive oil and 1 teaspoon each of kosher salt and ground black pepper

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Drizzle the flank with the oil and rub the garlic all over it

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Sprinkle with the salt and pepper

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We will need 8-10 slices of roasted red peppers (depending on their size), a large bunch of basil , sliced provolone cheese and sliced mozzarella cheese

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Since we are working with predominantly Italian flavors here I thought I would layer this to represent the Italian Flag

So clever!

Let’s start with a layer of basil

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Next will be a layer of provolone cheese

We used 5 slices

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Then layer the mozzarella cheese

We used 6 slices

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Layer with the roasted red bell peppers

We used 8 slices

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Start rolling the flank from the long side closest to you

Your going to have some ingredients try to escape, fret not, just stuff them back in with your fingers as you roll

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And there you go… all rolled up!

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Place some butcher’s string about an inch apart along the roll

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Tie up the strings

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Snip off any excess string

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Next we will need 1/2 cup of balsamic vinaigrette

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Brush the vinaigrette on the entire flank

At this point you will need to chill this for at least 30 minutes though you can also chill this overnight

Click on our link to make Homemade Balsamic Vinaigrette

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Now that the meat has chilled let’s take a peek inside

Pretty!

As in pretty delicious looking!

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Cut between the strings so that each round will stay held together

We ended up with 8

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Preheat your grill to around 350 F

I set my burners to Medium, Low and Medium

I’m cooking this over direct heat, however keeping the middle burner on low will keep any flare ups to a minimum

  Place them on the grill and cook for 6 minutes

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Turn them, don’t flip them yet and cook another 4-5 minutes

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Flip them and cook them for another 4-5 minutes turning once more until a thermometer inserted into the thickest section reads 150 F

Or until at your desired doneness

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Remove the steaks from the grill and allow to rest for at least 10 minutes

They will continue to cook and reabsorb their juices

Sprinkle with a pinch of kosher salt and ground black pepper

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Remove the strings

Serve with a drizzle of balsamic vinegar over the top!

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Enjoy!!!

Simply Sundays! ~ Flank Steak Pinwheels

  • Servings: 4-8
  • Difficulty: Medium
  • Print

Ingredients

1 cubed flank steak (around 2 pounds)

2 tablespoons of olive oil

2 chopped garlic cloves

1 teaspoon each of kosher salt and ground black pepper

1 bunch of fresh basil leaves

5 thin slices of provolone

6 thin slices of mozzarella cheese

8-10 slices of roasted red bell peppers

1/2 cup of balsamic vinaigrette

kosher salt and ground black pepper for finishing

drizzle of balsamic vinegar

Directions

Have a butcher run a flank steak through a cuber twice.  Drizzle the steak with 2 tablespoons of olive oil and rub it in.  Next, rub the steak all over with 2 chopped garlic cloves and sprinkle with 1 teaspoon each of kosher salt and ground black pepper

Layer the steak with fresh basil leaves, thin sliced provolone cheese , thin sliced mozzarella and top it off sliced roasted red bell peppers

Start rolling from the long side of the flank steak closes to you, using your fingers to keep the ingredients inside.  Keep rolling until you have a log

Place butcher’s string about 1 inch apart along the length of the flank and tie them.  Snip any excess string.  Brush the flank steak with 1/2 cup of balsamic vinaigrette.  Allow the flank to chill in a refrigerator for at least 30 minutes prior to grilling or even overnight

Once the meat has chilled, start slicing in between the strings so each flank roll will stayed held together.  Preheat your grill to 350 F with the burners set to Medium, Low, Medium

Place the steaks over the middle low burner and cook for 6 minutes. Turn them, don’t flip them yet and cook another 5 minutes.  Flip them and cook them for another 4-5 minutes turning once more until a thermometer inserted into the thickest section reads 150 F.  Or until at your desired doneness

Remove the steaks from the grill and allow to rest for at least 10 minutes.  They will continue to cook and reabsorb their juices.  Sprinkle with a pinch of kosher salt and ground black pepper

Remove the strings.  Serve with a drizzle of balsamic vinegar over the top

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Simply Sundays 2019
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10 comments on “Flank Steak Pinwheels

  1. We rarely buy flank steak but it was on sale, so I did. This was the perfect to use it for! We just adored these pinwheels!

  2. I’m drooling just reading all about this wonderful recipe! I can’t wait to make this for a Sunday family meal. The flavors in this are fabulous and a wonderful idea to stuff and roll with the red peppers and cheese. Thank you for your detailed tips.

  3. What a great recipe for a party! I bet a crowd would love this. SUch great flavors.

  4. Brian Jones

    This looks delicious, can you tell me what a meat cuber is, it is not something I have come across here in Europe? Thank you

    • simplysundaysfoodblog

      Thanks! And sure! Our butcher runs the meat through a meat cubing machine which tenderizes the meat and allows the marinade to be absorbed better. If you don’t have access to a meat cuber, you could also use a a meat mallet, but that requires elbow grease! lol

  5. So simple, so delicious! I love the marinating in the balsamic vinaigrette before grilling. Great recipe!

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