All you need is a few ingredients to whip up these fancy, delicious Stuffed Flank Steak Pinwheels.
Apparently, I was not in the mood to use a lot of ingredients in my recipes this week since I made this a couple of days before the 5-Ingredient Southwest Chicken Rice Bowls. It may have something to do with the fact that I never remember to bring my bags to the grocery store, and bags cost ten cents in my area. You’ve got to think small when you are cheap so and so frugal and don’t want to spend an extra dollar on paper bags.
How to Make Stuffed Flank Steak: TIPS
Whatever the reason, all I had to buy for these fancy pinwheel steaks was a thin, flat piece of meat, cream cheese, and spinach. (I already had seasoned salt on hand.) When you see and taste the final product, you’ll never believe that’s all there is to it! This is a dinner you could serve to impress guests. Go ahead and graciously accept all the awe and praise for your mad cooking skills. You don’t need to tell anyone how easy these stuffed flank steaks are to make.
Stuffed Flank Steak RecipePrint
- 3/4 tsp. seasoned salt
- 2 tsp. olive oil
- 24 oz. thin, flat steak (top round or flank steaks work well; weight is approximate)
- 4–6 oz. chive and onion cream cheese
- 4 oz. fresh baby spinach leaves
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.
- Lay steak on a cutting board, spread olive oil over the surface and sprinkle evenly with seasoned salt. Flip meat over.
- Spread cream cheese evenly over the surface of the steak, and arrange spinach leaves over the cheese.
- Carefully roll steak, and secure seam with toothpicks to hold your spiral together.
- Place rolled steak seam-side up on the prepared baking sheet, and bake until internal temperature reaches at least 145 degrees F, approximately 35 minutes. (A probe thermometer is highly recommended for this recipe.)
- Remove from oven, and allow to stand for 5-10 minutes. Remove toothpicks, and slice into 1″-thick slices.
- Prep Time: 5
- Cook Time: 35
- Category: Main Course
I highly recommend a probe meat thermometer for this recipe because it’s pretty impossible to tell when it’s done without one. If you don’t have one, these are the ones I use, and they come in handy all the time! (These are affiliate links, so if you place an order after clicking the link, I’ll earn a small commission at no additional cost to you. THANKS!)
Last but not least, if you like this recipe, you will love these too!