Pinwheel Steaks stuffed with Mushrooms and Spinach
- Serves: 4
oh you fancy huh?
This is one of those dishes that looks impressive and is dinner party worthy but really is so easy to make. The mushrooms and meat work perfect together. I serve this with a simple salad or veggies that I can cook while the steak is in the oven.
Ingredients
- 1- 1 ½ pounds flank steak
- 8 ounces mushrooms diced
- 2 Tablespoons shallots diced
- 2 cloves garlic minced
- 2 Tablespoons Extra Virgin Olive Oil
- 2 ounces baby spinach (a large handful)
- Salt and pepper
Directions
Preheat oven to 425 degrees
Butterfly the steak by cutting WITH the grain
Basically, you are going to end up with a larger thinner piece of flank steak (Or ask the butcher to do this for you)
Sprinkle the steak with salt and pepper.In a skillet over medium high, heat the oil and then add the mushrooms, garlic and shallots
Cook for about six minutes until all the liquid is evaporated
Let the mixture cool a bit then spread on the meat
Top this with spinach and roll the steak
Use butcher’s twine and tie the roll to hold it in place
Space each tie of string about 2 inches apart
Cut between each piece of string so each piece of meat is held together by the string
In a large oven proof pan (I like to use a cast iron skillet), sear the steaks for about two minutes on each side
Place the pan in the oven and cook for about 12 minutes or until your desired doneness of steak
Cut the string and serve