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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 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
Preheat oven to 425 degrees.
Butterfly steak w/ sharp boning knife horizontally, or have your Butcher do it for you.
Season steak with garlic salt and pepper.
In a large bowl combine chopped tomatoes, mozzarella cheese, basil, and olive oil. Mix to combine.
Spread mixture out onto steak, leaving about 1 in boarder on all sides. Roll the steak up and secure with pieces of cooking twine. Place on a lightly greased rimmed sheet pan and cook for 35 minutes.
Turn your oven to high broil, and broil for 4-5 minutes until top of steak is seared (watch closely).
Remove from oven and let rest 10 minutes. Cut into 1 to 1-1/2 inch pinwheels Spread mixture out onto steak, leaving about 1 in boarder on all sides. Roll the steak up and secure with pieces of cooking twine. Place on a lightly greased rimmed sheet pan and cook for 35 minutes.
Calories: 101kcal | Carbohydrates: 3g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 245mg | Potassium: 216mg | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 5.1mg | Calcium: 43mg | Iron: 0.8mg