Recipes
Flank Steak Pinwheels
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Ingredients
  • 1-1/2 pounds McGinnis Sisters flank steak, pounded to 1/2" thickness
  • 1/4 cup olive oil
  • 1/4cup soy sauce
  • 1/4 cup red wine
  • 1/4 cup Worchestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 cup chopped onion
  • 1/4 cup fine dry bread crumbs
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup crumbled feta cheese
Directions:
In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, and one clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with knife, making small slits about 1" apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate
 
Preheat the oven to 350F. Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the blunt side of the knife to make a paste.
 
Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
 
Bake uncovered for 1 hour 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 to set, then slice into 1 inch slices to serve.



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