Flank Steak Caprese Pinwheels
Flank Steak Caprese Pinwheels are filled with an amazing Caprese salsa all rolled up and sliced into the perfect pin wheel of flavor and topped of with a decadent balsamic glaze.
Have you ever made pinwheels before? Well I haven’t, but I always aspired to try, so these Flank Steak Caprese Pinwheels were my valiant effort, and they turned out amazing and yours will too. Filled with tomatoes, mozzarella cheese, and basil wrapped up tightly in moist flank steak and topped with the perfect balsamic glaze.
I am all about simple and easy recipes that look like you spent forever on them and taste sensational. No one has to know you didn’t slave over them, but you. These Filet Mignon and Rib Eye Steak with Peppercorn Sauce recipes are a few of those recipes that takes minutes to make, but people will think you spent a lot of time preparing.
Essentially you can fill your Flank Steak with any kind of filling you want, but there is just something about the melted cheese, soft and tender tomatoes and fresh basil that give this recipe that quintessential deliciousness.
What is Caprese Salad?
Caprese salad is a very simple and tasteful Italian salad recipe that consists of three simple ingredients; fresh basil, sliced mozzarella cheese, and tomatoes. It is often seasoned with salt, pepper and oil. It also can be dressed with balsamic vinegar.
Flank Steak is often times cooked on the grill, but for our Flank Steak Caprese Pinwheels we are rolling the meat up and securing it with cooking twine then placing it in the oven to cook. This gives the meat a very tender, juicy texture and will melt the mozzarella cheese perfectly.
Is Flank Steak Tender?
Flank steak is a great cut of meat. It is a learner cut of meat, but can start off a little tough. If you are cooking it on the BBQ make sure to cook it 2-3 minutes per side on very high heat. For this recipe we will be baking it at 425 degrees for 35 minutes and topping it off under the broiler to get that beautiful crispy outside layer.
The key to making flank steak pinwheels is making sure to butterfly your steak.
How do you butterfly a flank steak?
- The most important part about butterflying a flank steak (besides being careful) is using a good boning knife or sharp knife that will give you a good cut.
- You want to cut it on a flat cutting board and cut in a horizontal direction from top to bottom.
- Keep your knife level with the cutting board and place your opposite hand flat on top of the steak to hold the steak securely. This hand also serves as a guide as you butterfly the steak.
- Another very simple and easy option (which I prefer) is ask your local butcher at your neighborhood grocery store if he or she will butterfly it for you!
How do you make Flank Steak Pinwheels?
- Preheat your oven to 425 degrees.
- On a flat cutting board butterfly your flank steak (or have the Butcher do it for you), and season with garlic salt and pepper.
- In a medium bowl chop up your tomatoes, mozzarella cheese, and basil. Add 2 tablespoons of olive oil and mix to combine.
- Spread the tomato mixture on the flank steak leaving about and inch around all sides. Tightly roll the steak up (some of the filling may come out the sides) and secure with kitchen twine, by sliding a piece under the met and bring it up around the steak and tying tightly in a knot on top.
- Place flank steak on a lightly greased rimmed baking sheet and cook for 35 minutes. Then turn your oven to high broil and broil for 4-5 minutes, until the top has a nice seared texture.
- Remove from oven and let rest 10 minutes before cutting.
- To cut into pinwheels, slice between the pieces of cooking twine so each piece is about an inch to inch and a half in size and then garnish with balsamic glaze and basil leaves.
We have a lot of family visit us from out of town and cooking up steak recipes is something my brothers love me to do. Last time I made a Garlic Butter Steak and Mushroom Skillet and Chicken Fried Steak and Gravy so I hope they will love these Flank Steak Caprese Pinwheels as much as we did.
Flank Steak Caprese Pinwheels
- 1-1-1/2 lb Flank Steak butterflied
- 3 roma tomatoes chopped
- 1-8 oz block of mozarella cheese chopped into small pieces
- 1-.66 oz container fresh basil chopped
- 1- tbsp olive oil
- 1-8.5 oz bottle balsamic glaze
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- cooking twine cut into 6 separate pieces