Parmesan & Spinach Flank Steak Rollups
Simple has never looked and tasted so elegant! Certified Piedmontese flank steak and a handful of wholesome ingredients make for delicious rollups that work just as well for a main course as they do an appetizer.
Makes 8 to 10 rollups
2 (8-ounce) Certified Piedmontese flank steaks
Salt and pepper, to taste
1½ cups shredded Parmesan cheese
Zest from one lemon
2 cups torn spinach
1 tablespoon canola oil
Butcher’s twine (like Butcher’s Code elastic food ties) or 3 to 4-inch skewers
Preheat oven to 375˚F. Transfer the steaks to a large cutting board. With a sharp knife, butterfly the steaks (split the meat horizontally without cutting all the way through and open it like a book). Season both sides of the butterflied steaks with salt and pepper.
Sprinkle the Parmesan over the steak, leaving a 1-inch border along the edge. Sprinkle the lemon zest over the cheese. Spread the spinach evenly over the cheese.
Starting from the end closest to you, begin rolling the steak tightly, tucking the ingredients in as you go. Secure the roll with twine or toothpicks spaced about 1½-inches apart. Slice the roll between the twine or toothpicks (you should have about 8 to 10 rollups).
In a cast iron skillet over medium-high heat, warm the oil. Sear the pinwheels on each side for about 2 to 3 minutes. Meanwhile, cover a baking sheet with foil. With a pair of tongs, transfer the pinwheels to a foil-covered baking sheet and bake in the oven for 5 to 10 minutes, until the rollups register 125˚F.