Stuffed Pinwheel Flank Steak

Name: Stuffed Pinwheel Flank Steak
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Beef Stew Meat; 0.5 cup Olive Oil; 8 oz Provolone Cheese; 0.5 cup Red Bell Pepper; 0.5 cup Sliced Mushrooms; 0.25 cup Soy Sauce; 0.5 cup Spinach; 2 tsp Steak Seasoning; 4 slices Thick-Cut Bacon

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Carnivore 🥩Comfort-Food

Stuffed Pinwheel Flank Steak features juicy, marinated beef wrapped around melty provolone, smoky bacon, tender mushrooms, sweet red pepper, and fresh spinach. Each slice reveals a colorful spiral with rich, savory notes and a touch of umami from soy. Serve for a special family dinner or a dinner-party main when you want bold flavor and striking presentation.

Prep45 mins
Cook1 hr
Serves6
DifficultyMedium

1

Place the flank steak on a cutting board with the short end closest to you. Starting from one long side, slice horizontally through the meat until you are 1/2 inch from the opposite edge. (Alternatively, ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2

Combine the soy sauce, olive oil, and steak seasoning in a gallon-sized resealable plastic bag. Marinate the flank steak in the refrigerator for 4 hours to overnight.
3

Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4

Lay the flank steak flat in front of you with the grain running from left to right. Layer the provolone over the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms in stripes over the cheese, running in the same direction as the grain. Roll the flank steak up and away from you so that, when sliced into pinwheels, each filling ingredient is visible. Roll firmly without squeezing the fillings out the ends. After rolling, tie with kitchen twine every 2 inches.
5

Place the roll in the prepared baking dish and bake in the preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes, then slice into 1-inch pieces. Remove the twine before serving.