Stuffed Flank Steak Pinwheels (Print Version)

# Ingredients:

01 - 1 (2-pound) flank steak, pounded to 1/2 inch thickness
02 - 1⁄3 cup olive oil
03 - 1⁄3 cup soy sauce
04 - 1⁄3 cup red wine
05 - 1⁄3 cup Worcestershire sauce
06 - 1 1⁄2 tablespoons Dijon mustard
07 - 1 1⁄2 tablespoons fresh lemon juice
08 - 2 cloves garlic, minced and divided
09 - 1 1⁄2 teaspoons Italian seasoning
10 - 3⁄4 teaspoon freshly ground black pepper
11 - 1⁄2 teaspoon salt
12 - 1⁄3 cup onion, finely chopped
13 - 1⁄3 cup fine dry bread crumbs
14 - 2 cups fresh baby spinach leaves
15 - 1⁄2 cup Swiss cheese, shredded
16 - 1⁄2 cup Parmesan cheese, freshly grated
17 - 1⁄2 cup oil-packed sun-dried tomatoes, drained and chopped

# Instructions:

01 - In a medium bowl, whisk together the olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, one minced garlic clove, Italian seasoning, and black pepper until well combined. This flavor-packed marinade will tenderize the meat and infuse it with savory goodness.
02 - Using a sharp knife, make shallow diagonal cuts about an inch apart across the surface of your flank steak – this helps the marinade penetrate deeper. Place the steak in a large ziplock bag, pour in the marinade, seal it up (pushing out as much air as possible), and pop it in the refrigerator. Let it marinate for at least 8 hours or overnight, turning occasionally to ensure even flavor distribution.
03 - When you're ready to cook, preheat your oven to 350°F. Take the steak out of the marinade, pat it dry with paper towels, and discard the remaining marinade. Lay the steak flat on a cutting board with the grain running horizontally in front of you.
04 - Sprinkle the salt over the remaining minced garlic clove on your cutting board. Using the flat side of a chef's knife, mash and drag the garlic and salt together until it forms a smooth paste. Spread this fragrant paste evenly over the top side of your flank steak.
05 - Time to build those layers of flavor! Sprinkle the chopped onion and bread crumbs evenly over the garlic paste. Next, arrange the spinach leaves in an even layer, covering the surface. Follow with an even distribution of shredded Swiss cheese, freshly grated Parmesan, and those flavorful bits of sun-dried tomatoes.
06 - Starting at one of the short ends, tightly roll up the steak like a jelly roll, enclosing all those delicious fillings. Secure your masterpiece with kitchen twine or toothpicks at about 1-inch intervals to keep everything in place. Place the rolled steak seam-side down in a baking dish.
07 - Slide your creation into the preheated oven and bake uncovered for about an hour, or until a meat thermometer inserted into the center reads at least 145°F for medium-rare (or longer if you prefer it more done).
08 - Once cooked, let your stuffed steak rest for 5-10 minutes before slicing – this crucial step allows the juices to redistribute and the filling to set. Remove the twine or toothpicks, then slice the roll crosswise into stunning pinwheels about an inch thick.
09 - Arrange these beautiful spirals on a serving platter and watch them disappear! These impressive pinwheels are perfect for special occasions but simple enough for a weekend dinner with family.

# Notes:

01 - The longer you marinate the steak (up to 24 hours), the more tender and flavorful it will become.
02 - For the best results, take the steak out of the refrigerator about 30 minutes before cooking to let it come to room temperature.
03 - You can prepare this dish up to the rolling stage a day ahead, then refrigerate and bake when ready to serve.

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