Steak Florentine pinwheels are a decorative and delicious main course for holiday meals and special dinners. Cooks can impress their guests with the savory dish, which is simpler to prepare than it appears. The dish is made with flank steak and spinach. Pounding the flank steak, which is part of the process, tenderizes the meat because the pounding action breaks apart tough, connective tissues. In addition to looking and tasting good, the steak pinwheels also provide nutritional value. Spinach is a good source of iron, fiber and folic acid.
Things You'll Need
- 2 lbs. boneless flank steak
- Cutting board
- Meat mallet
- 2 packages of frozen, chopped spinach, 10 oz. each, thawed
- Large mixing bowl
- 3 egg whites
- 1 cup shredded mozzarella cheese
- Dried basil, salt and ground black pepper to taste
- 9-by-13-inch baking dish
- Cooking spray
- Aluminum foil
- Instant-read food thermometer
Place the flank steak on a cutting board and pound it with a meat mallet until it is 1/4-inch thick.
Cook the spinach according to package directions.
Drain the cooked spinach, squeezing out the excess liquid, and place it into a large mixing bowl.
Add the egg whites, shredded mozzarella cheese and dried basil, salt and ground black pepper to the bowl. Combine all of the ingredients with a spoon.
Spread the spinach and cheese mixture on one side of the steak, completely covering the surface.
Roll the steak up tightly, starting at one end and working your way to the other. Make sure the filling stays inside.
Tie the steak roll with a string to secure.
Preheat oven to 350 degrees Fahrenheit.
Spray a 9-by-13-inch baking dish lightly with cooking spray.
Place the rolled steak in the dish and cover it with foil.
Place the dish on the oven's center rack and bake the steak for 1 1/2 to 2 hours or until the meat is tender.
Take the steak roll out of the oven, remove the string, and cut the meat into 1-to-2-inch-thick slices to create the pinwheels.