Sounds like a ride at an amusement park doesn't it? But no my friends. It's our friend flank steak rolled around some tasty ingredients. I love flank steak. It's a temperamental meat: meaning it can easily go tough on you unless you play close attention, but it can be very tender and wonderful if you give it just the right amount of love. Remember, cut against the grain and do NOT over cook this baby. Medium rare is as far as you can go, otherwise you will dry out this expensive protein.
So, flank steak is not very thin....and I was trying to wrap my head around the concept of rolling it. The recipe said it should be about 1/2" thin and my cut clearly was double that and then some. So I went to town on that meat....aka...pounded it thin. Word to the wise: pound it before marinating it unless you like being splattered with marinade. :S. Look, I can't be talented at everything.
Before giving you the full recipe, I just want to say that even if you don't want to go through all the trouble of filling it with extras and rolling it up - the marinade is superb. I like that word. It's not used often. Superb. :) Point being: just grill some flank steak with this marinade and you will not be disappointed.
Flank Steak Pinwheels
1 lb flank steak, pounded thin (or fillet it like me because even after pounding it was still too thick)
2 tbsp olive oil
2 tbsp cup soy sauce
1/4 cup red wine
2 tbsp Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2-3 clove garlic, minced
1 teaspoon Italian seasoning
salt and pepper to taste
2-3 clove garlic, minced, or paste (yes there is more garlic)
1/4 cup chopped onion
2 tbsp breadcrumbs
1/4 cup spinach
1/4-1/2 cup crumbled feta cheese
In a large resealable bag or dish, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, garlic, Italian seasoning, salt and pepper. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
Preheat the oven to 400 degrees F
Crush the remaining clove of garlic on a cutting board with a large chef's knife to make a paste if you are skilled....or just mince it like me because I cannot make paste no matter how hard I try.
Remove the steak from the bag or dish, and discard marinade.
Spread the garlic over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the steak.
Bake uncovered for 25 minutes in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F in the center. Let stand for 5 minutes covered to set, then slice into 1 inch slices to serve. (This is tricky. We just slice ours in half. We're lazy. And impatient.)