Flank and skirt steak are back for the holidays! We received some amazing feedback this summer after featuring these cuts in Kettle Club shares that included regular steaks. Since you’ve all become flank and skirt experts, we’re taking your skills a step further this month.
Holiday feasts are all about presentation. Imagine how impressed your guests will be when cutting into a tender roll of skirt or flank to reveal an exquisitely tasty stuffed center. What they will know is that it’s delicious. What they won’t know is how easy it was. Be the shining star of your holiday gathering with this easy steak pinwheel recipe.
1 lb. flank or skirt steak, pounded
1 clove garlic, cut in half plus 1 teaspoon minced garlic
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 (1 pound) bag spinach, sautéed
1 large egg, beaten
1 tablespoon finely chopped fresh rosemary
1/2 small red bell pepper, seeds and membranes removed, cut into small dice (1/4 cup)
1/2 cup panko bread crumbs
1 1/2 cups packed freshly grated Italian cheese (Asiago, Parmesan, Pecorino, or Mozzarella)
Kitchen twine as needed
2 tablespoons olive oil
- Place the steak between two pieces of plastic wrap. Using a meat tenderizer, pound outthe steakto 1/4″ thickness. Remove the plastic wrap and place the steak on a cutting board
2. Make a marinade by whisking together oil and vinegar. In a zip-lock bag or container large enough to accommodate steak, let meat marinate in vinaigrette at least two hours and up to six, refrigerated, turning once.
3. Preheat oven to 400 degrees.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the spinach by the handful and toss with tongs until it wilts (3 to 5 minutes). Mix spinach with minced garlic, egg, rosemary, bell pepper, bread crumbs, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper.
5. On a flat surface, lay out steak and spread out so the grain is running in front of you, left to right. Evenly press spinach mixture into entire flank steak. Sprinkle and press cheese mixture into spinach mixture, then tightly roll up, jelly-roll style, into a log.
6. Cut a long piece of twine. First, wrap around the length of beef then wrap around the roll, securing it every couple of inches. Knot the twine and cut off dangling ends.
7. In a large, heavy-bottomed skillet, heat oil over high heat. Sear flank steak on all sides, about 5 minutes total cooking time. Place flank steak on foil or parchment-lined cooking sheet and roast on center rack of oven 25-30 minutes, or until cooking thermometer registers 135 degrees, for rare and medium rare pieces.
8. Remove to a cutting board with a well, and tent with foil. Let rest 15 minutes. Remove foil and, with a sharp knife, cut into 3/4-inch pieces. Remove twine and serve.