What to Eat Wednesday: Flank Steak Pinwheels

I LOVE cooking. I LOVE baking. I love watching the Food Network and picking up tips and tricks along the way. I basically just love being in my kitchen. Trying new recipes and experimenting and sharing it with friends and family truly excites me. However, It’s not often I feel so inspired by a new recipe to really share it, as I’d like to with the delicious dinner I cooked last night. It was so good I could shout from the rooftops about it, but I’m clumsy and would certainly fall so I’ll just have to type about it instead 🙂

As I was sipping my second cup of coffee a week or so ago and playing with Caitlin I was also indulging in one of my guilty pleasures: The Rachel Ray show. Really, I flip back and forth between that and Kelly & Michael (great television viewing in the Robinson household, am I right?) and keep it on whatever story interests me. Rachel had just started cooking and I saw steak so I was immediately interested. I set the DVR to record it and half watched/drooled and spent the rest of my time making sure Little Baby Robinson was well taken care of.

Sidebar: My dad LOVED Rachel Ray and had a total school boy celebrity crush on her. It was adorable. I think of him whenever I watch her on TV or look through her cookbooks.

 Fast forward to Sunday meal planning for the week. I’m having all my girlfriends over for girls night and need something delicious and easy to cook for the group. My mind immediately goes to steak and I decide to try what I saw on Rachel Ray: Flank Steak Pinwheels. Garlic, cheese, herbs, steak…it’s perfect. Flank steak is super budget friendly (win!) and also incredibly tender (double win!). You’re welcome in advance!

Ingredients I used

Flank Steak
Lemon (1)
Garlic (4 cloves, finely chopped)
Parsley (handful)
Extra Virgin Olive Oil
Parmesan cheese, shaved ( ~1 Cup)
Rosemary (a few tablespoons, roughly chopped)

What to do:
– Get your flank steak rolled out and pounded with a mallet so that it’s an even width the entire length (or as close to even width as possible)

– season with lots of kosher salt and peper

– zest your lemon and spread over meat thoroughly

– Top your meat with your garlic and rosemary

*I used my hands at this point and rubbed it all over the steak*

– Add on your handful of parsley. Having never done this before, I went a little light on the parsley. You could also substitute other greens here if you’d like. I’m sure spinach would be great as well!

– Lastly, add your parmesan cheese

Roll up your steak and secure. I used toothpicks as I made smaller pinwheels, however you might want some kitchen twine if you are making larger ones.

 Set in the fridge for a few minutes for the roll to ‘set’ a little. Take back out and slice into evenly sized wheels.

I used the indoor grilling pan and grilled them on med-high for about 5 minutes on each side. The house smelled DIVINE. Grill up the lemon you zested to use for a light lemon drizzle on the steak once they’re done cooking.

I served this with homemade French bread, salad, and a cold Tuscan bean mixture. We sat outside on the patio with wine and all cleaned our plates. This was the perfect summer meal and the best part of all was the figure friendly portion sizes and ingredients. The meat was very tender and the flavors of all the ingredients rolled up in it were an amazing combination.  I will absolutely be making this again and I highly suggest you give it a try!




*** The Original Rachel Ray recipe that I used as a guide can be found HERE

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