⏱ 35 min
Dinner
Herb-Crusted Grilled Chicken
Juicy chicken breast with a fragrant herb crust, served with roasted seasonal vegetables.
Humble pantry staples can create an extraordinary Stuffed Flank Steak Pinwheels with Provolone and Spinach when treated with proper heat and technique. This recipe celebrates flank steak, butterflied flat & pounded to ½-inch even thickness, provolone cheese & 4 slices prosciutto di parma and baby spinach, sautéed in 1 olive oil and 2 garlic in under 40 min, providing a reliable, flavor-packed dish you will want to make again and again.
Ingredients
6 servings
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Step-by-Step Instructions
1
Butterfly Flank Steak & Layer Filling (15 Min)
Butterfly flank steak horizontally and pound to ½-inch thickness. Season with salt and pepper. Layer prosciutto, provolone cheese slices, garlic spinach, and Parmesan across the beef.
2
Roll, Tie with Twine & Slice Pinwheels (10 Min)
Roll steak tightly with the grain into a firm cylinder. Tie with kitchen butcher twine at 1.5-inch intervals. Slice between twine ties into 6 thick pinwheels.
3
Pan-Sear & Oven Finish (15 Min)
Preheat oven to 400°F (200°C). In a hot cast iron skillet, **sear pinwheels for 2 minutes per side** until crusted. Transfer skillet to oven and **bake for 8 to 10 minutes** until internal temp reaches 135°F (57°C). Rest 5 minutes before cutting twine!
Chef Amara’s Kitchen Secrets & Pro Tips
- Roll With the Grain: Rolling with the grain means that when you slice the pinwheels crosswise, you are cutting against the grain for maximum tenderness.
- Tie with Twine: Butcher twine keeps the melted cheese and prosciutto filling sealed securely inside the spiral.
1. Let the Meat Rest Before Slicing: Transfer cooked meat to a cutting board for 5–10 minutes before carving. Resting allows tight muscle fibers to relax and redistribute savory juices evenly throughout the cut. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Roll With the Grain: Rolling with the grain means that when you slice the pinwheels crosswise, you are cutting against the grain for maximum tenderness.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for Stuffed Flank Steak Pinwheels with Provolone and Spinach Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.
Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.
Home Cook Community
Kitchen Notes & Discussion
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