Monday, May 21, 2012

Sundried Tomato, Artichoke + Mushroom Stuffed Flank Steak Pinwheels

I actually love Mondays, and the freshness of a new week, but this doesn't mean I'm not sad when a carefree weekend ends... 

Deep dish pizza and ice cream date night. 
Sipping on morning coffee a little bit longer than usual.
Lunching and sipping cold micro brews in the Saturday sun. 
Deck reading on a towel while wearing a polka-dot bikini.
Popcorn popped on the stove and a movie night at home.
Couch naps and golf on TV.
Sunday evening thunderstorm that cancelled grilling plans but it's okay- THIS was yum.
Freshly cleaned towels and sheets.

This is why I always plan something a little extra special for Monday night dinner to welcome in the new week and make sure we are properly fueled.

If it isn't already obvious when I post my weekly menus, we LOVE flank steak in this house. It's very lean and when cooked the right way, it's tender, flavorful and seriously delicious. My parents used to buy similar pinwheels at the Fresh Market for grilling and when they befriended the butcher and saw how easy they were to assemble, they became a special summertime staple. Flank steak pinwheels are not nearly as complicated as they seem. From start to finish, this was on the dinner table in slightly over an hour. Prepared ahead of time, this also makes an excellent main dish to entertain with. Just assemble everything early in the day or a day ahead and it's ready to pop in the oven or on the grill when your guests arrive. I sauteed artichokes, mushrooms, sundried tomatoes and garlic to use as the filling. Fresh basil added the perfect little kick. Don't let these little pinwheels intimidate you. Give these little guys a whirl and you'll wonder why you waited so long.

Sundried Tomato, Artichoke + Mushroom Stuffed Flank Steak Pinwheels

1 flank steak (1.5 - 2 lbs.)
1 pint mini bella mushrooms, washed and diced
1/2 cup vacuum packed sundried tomatoes, roughly chopped
1 cup artichoke hearts (canned, in water), roughly chopped
2 cloves garlic, minced
1/2 cup fresh basil leaves, chopped
Olive oil
Salt & pepper
Butchers twine

Preheat oven to 350 degrees.

In a large skillet, add olive oil, about 3 turns of the pan. Saute mushrooms, sundried tomatoes, artichokes and garlic on medium-high heat until soft and fragrant, about 8 minutes. Add salt & pepper to taste.

To prepare your flank steak, lie it out flat. With a knife, BUTTERFLY the steak. This is essentially cutting the steak in the middle, horizontally, making a larger, thinner steak, stopping to leave about 1 inch from completely cutting through. The steak will then open up like a book. Cover the steak with the filling, leaving about 2 inches at the end. Roll it up tightly and tie off in 2 inch sections with butcher's twine. Drizzle with olive oil and season with salt and pepper. Bake at 350 degrees for 40 minutes. Using a meat thermometer, make sure the inside of the roll measures at least 145 degrees.

Let roll sit for 10 minutes before serving.


  1. i wanted to tell you although I have no doubt this was a wonderful meal- dont add this to my list HAHAHAHAH not my favorite thing about you! :) LOVE YOU MEAN IT

  2. Oh my hubby would love this! Going to bookmark right now! :)