Flank steak is a long, flat cut of meat from the “flank” or stomach area of the cow and is used in a variety of dishes including London Broil and fajitas. It is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising. This recipe is SO delicious and worth the extra work!

Flank Steak Pinwheels


¼ cup olive oil

¼ cup soy sauce

¼ cup red wine

¼ cup Worcestershire sauce

1 tbsp. Dijon mustard

1 tbsp. lemon juice

3 cloves garlic, minced

1 tsp. Italian seasoning

½ tsp. ground black pepper

1 ½ lbs. flank steak pounded to ½ inch thick

1 clove garlic, peeled

¼ tsp. salt

¼ cup chopped onion

¼ cup fine bread crumbs

1 cup chopped fresh spinach

½ cup crumbled feta cheese


  1. In a large, re-sealable bag, combine first 9 ingredients; squeeze bag well to mix. Pierce flank steak with a knife, making slits about 1” apart. Put steak in bag and seal. Refrigerate overnight to marinate.
  2. Preheat oven to 350°
  3. Crush garlic with a large knife. Sprinkle salt over garlic and scrape with the blunt side of knife to make a paste.
  4. Remove steak from bag and discard marinade. Spread garlic paste over steak. Place layers of onion, bread crumbs, spinach and cheese on it. Roll steak lengthwise and secure with kitchen twine or toothpicks. Place roll in a shallow baking dish.
  5. Bake uncovered for 1 hour in oven or until internal temperature of roll is 145°. Let stand for 5 minutes to set then slice into 1” slices to serve.