Name: Rolled Flank Steak (Stuffed Steak Pinwheels)
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 2 ½ pounds flank steak; 2 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 2 large yellow onions, thinly sliced; 2 ½ teaspoons kosher salt; ½ teaspoon freshly cracked black pepper; 1 pound cremini or baby bella mushrooms, finely chopped; 4 ounces provolone cheese slices; 2 tablespoons high-heat oil (e.g., avocado or grapeseed oil); 1 cup dry white wine (e.g., sauvignon blanc); 4 garlic cloves, thinly sliced; ¾ cup heavy cream; 1 teaspoon fresh thyme leaves; 2 tablespoons salted butter; Fresh flat-leaf parsley, for garnish

Ingredients

2 ½ pounds flank steak
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large yellow onions, thinly sliced
2 ½ teaspoons kosher salt
½ teaspoon freshly cracked black pepper
1 pound cremini or baby bella mushrooms, finely chopped
4 ounces provolone cheese slices
2 tablespoons high-heat oil (e.g., avocado or grapeseed oil)
1 cup dry white wine (e.g., sauvignon blanc)
4 garlic cloves, thinly sliced
¾ cup heavy cream
1 teaspoon fresh thyme leaves
2 tablespoons salted butter
Fresh flat-leaf parsley, for garnish

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Instructions

Preheat oven to 375°F (190°C).
In a skillet over medium-low heat, melt unsalted butter with olive oil. Add onions, ½ tsp salt, and cook covered until softened, then uncover and cook until deeply golden. Stir in mushrooms and cook until tender. Cool completely.
Pound the flank steak to ⅛-inch thickness. Season both sides with 1½ tsp salt and ½ tsp black pepper. Lay butcher’s twine underneath steak.
Spread cooled mushroom-onion mixture evenly over steak and top with provolone slices. Roll steak tightly, seam-side down, and tie with twine. Cut into two halves.
Heat high-heat oil in a skillet over medium-high. Sear steak rolls on all sides until browned. Transfer to oven and roast until internal temperature reaches 130°F for medium-rare, about 35–45 minutes. Let rest 10 minutes.
In the same skillet, cook sliced garlic over medium heat until fragrant. Deglaze with white wine and reduce by half. Add cream, thyme, and salted butter. Simmer until slightly thickened.
Remove twine, slice steak into pinwheels, and serve with sauce and parsley.

Notes

Make the filling ahead of time to save prep time on cooking day.
Use a meat thermometer to avoid overcooking the steak.
Fontina or mozzarella can replace provolone.
Let the steak rest before slicing to retain juices.
Twine is essential to keep rolls secure during cooking.

Author: Amelia
Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 540
Sugar: 4g
Sodium: 720mg
Fat: 36g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 45g
Cholesterol: 145mg