Ingredients
Scale
- 1–2 tablespoons extra virgin olive oil
- 1 1/2 pounds flank steak, pounded thin
- Salt and pepper to taste
- 1/4 cup prepared pesto
- 1/4 pound thinly sliced prosciutto
- 1/3 cup grated Parmesan cheese
- 1 cup loosely packed baby spinach
Instructions
- Preheat oven to 350°F and season the flank steak with salt and pepper.
- Spread a thin layer of pesto over the steak, leaving edges uncovered.
- Layer prosciutto, Parmesan cheese, and spinach on the pesto.
- Roll the steak tightly and secure with kitchen twine, then slice into pinwheels.
- Sear pinwheels in a skillet with olive oil until browned, then transfer to a cast iron skillet.
- Bake in the preheated oven for about 15 minutes until cooked to your liking.
- Let rest for 5 minutes before slicing and serving.
Notes
Pound the steak evenly for uniform cooking.
Feel free to try different fillings for a unique flavor.
Allow pinwheels to rest after cooking for juicier results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Italian
Nutrition
- Calories: 210
- Sugar: 0
- Sodium: 500
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 22
- Cholesterol: 70