Thin flank steak strips marinated with simple pantry ingredients, rolled into pinwheels then cooked on the stove (or grill) that are incredibly tender and delicious, perfect for a main dish or entertaining!
We called this "poor man's filet mignon" when I was growing up. It was served both as a main dish and also passed around at parties as a hot appetizer. And it was ALWAYS the star of the show!
I was so used to the taste and texture of the marinated flank steak that when I got a little older and tasted actual filet mignon I was somewhat disappointed 😆
This marinade is perfect for ANY beef and I use it to marinate rump roasts and chuck steaks too. Not only is the flavor perfect (kinda reminds me of Dale's Seasoning marinade) but it tenderizes the beef without changing the texture like a lot of marinades do.
I cook whole flank steak a lot for Steak Fajita Pasta (and use the same recipe to make burrito bowls and tacos) and had one sitting in the fridge for that purpose when I saw a video on TikTok for something verrrrry similar to the steak pinwheels I grew up with!
I hadn't thought about steak pinwheels in forever so I knew I had to make them!
I pulled out The Family Bible (mama's old cookbook with all the "keepers" in it that dates back to the 1960's) and found her marinade recipe. As soon as I mixed it up and got a good smell of it, my mouth started watering because it knew what was coming!
FAQ ON FLANK STEAK PINWHEELS
1. Don't you have to marinate them for at least 24 hours? Nope. I almost always marinate mine 12-18 hours. I either get it going first thing in the morning or right before I go to bed at night. 12 hours is PLENTY of time for the marinade to work its magic.
2. Can I marinate the steaks longer than 24 hours? I've seen similar recipes that say 24-48 hours so I suppose you can but I personally don't recommend going longer than 24 hours. The acid in the marinade will start to break down the proteins in the steak and compromise the texture.
3. Is it OK to use low-sodium soy sauce? Of course! But I would suggest seasoning with a little salt just before cooking.
4. Can I use a skirt steak instead of flank steak? Technically yes but skirt steak is much thinner so it will be hard to roll the strips into pinwheels (and the grain goes the other way so take note of it if using).
5. What can I substitute for the worcestershire sauce? I think worcestershire sauce is KEY in this marinade but you can substitute with another mild source of acid like apple cider vinegar or balsamic (but reduce the amount to 2 tablespoons as vinegar is more acidic).
6. Is there a substitute for the honey? Yes! Maple syrup or brown sugar can be used as well (but I like honey best!).
7. Can these be cooked on a grill? Absolutely!! It would be almost impossible for me to tell you how long to cook them because temperatures range SO MUCH for grills but just cook them the same way you would could any steak of the same thickness.
THREE IMPORTANT COOKING NOTES
- The acid in the marinade will react with the steak and make it appear more well done than it is. This is great for me because some of my crew prefer medium-well to well-done steaks (and they are none the wiser when I cook them a little less).
- All stoves and pans cook differently. 4 minutes on each side in my cast iron pan heated over medium-high on a gas stove yields MEDIUM cooked steaks. You may have to adjust the heat or cooking time to accomplish the finish that you desire.
- The honey in the marinade can burn if cooked too high for too long. I would normally cook a steak in my cast iron skillet at the highest temperature possible but you can't do that with this marinade without burning the steak.
COOKING GUIDE FOR INTERNAL TEMPERATURES
Because all stoves and pans cook differently, cook a few test pieces to be sure which temperature and cooking times get you where you want to be (note that the pinwheels will continue to cook as they rest once removed from the pan).
RARE or MEDIUM-RARE - Cook over medium-high heat 2-3 minutes on each side. Just remember you won't see as much pink as you're used to because of the acid in the marinade.
MEDIUM - Follow the recipe (4-5 minutes on each side over medium-high heat).
MEDIUM-WELL - Follow the recipe AND ALSO turn the pinwheels onto their sides and cook an additional 1-2 minutes total.
WELL-DONE - Cook 5 minutes over medium-high heat then reduce the heat to medium before flipping. Once flipped, cook, covered, an additional 5-7 minutes.
HOW TO SERVE FLANK STEAK PINWHEELS
- As an entree just as you would serve any steak (4 per person is a good average - some will eat more and some will eat less but it usually averages out to about 4 per person).
- These are amazing as an appetizer. They are still delicious at room temperature if you're entertaining.
- Overtop a green salad. I especially like these with mixed greens, diced apples, red onions, bleu cheese and either a balsamic vinaigrette or bleu cheese dressing.
- These go great in a big roll as a sandwich. I like to toast a crusty sub roll then slather on mayo and horseradish and top it all with shredded lettuce.
SIDE DISHES THAT GO WELL WITH FLANK STEAK PINWHEELS
Stovetop Broccoli Cheese Rice - A simple homemade recipe with fresh broccoli, savory rice and creamy cheddar cheese perfect for a side dish or meatless main.
Lipton Onion Roasted Sweet Potatoes - A 30-minute recipe for roasted sweet potatoes seasoned with Lipton onion soup mix and the perfect blend of spices!
Vegetable & Herb Rice - An easy stovetop recipe for savory, buttery rice with a confetti of chopped vegetables made extra flavorful with herbs and spices.
Super Easy Cheesy Scalloped Potatoes - A quick and easy casserole recipe for a creamy, cheesy potato bake that comes together in minutes!
Mushroom Casserole - Mushrooms, onions and herbs layered with seasoned croutons and a creamy, parmesan cheesy layer topped with buttered bread crumbs.
Garlic Butter & Mushroom Rice - Fresh mushrooms sautéed with garlic and butter, with rice on the stove in a savory, beefy stock for a quick and easy side dish.
Brussels Sprouts with Bacon - Fresh Brussels Sprouts sauteed with smokey bacon that cooks perfectly every time plus how to avoid bitter sprouts!
Recipe for Mariated Flank Steak Pinwheels
The BEST Flank Steak Pinwheels & Marinade
Thin flank steak strips marinated in a simple sauce made with pantry ingredients, rolled into pinwheels then cooked on the stove (or grill) that are incredibly tender and delicious, perfect for a main dish or entertaining!
Ingredients
- 1 2.5-lb flank steak
- 1/2 cup soy sauce
- 1/3 cup vegetable oil
- 3 tablespoons worcestershire sauce
- 2 tablespoons honey
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
- Cut flank steak into thin strips, cutting against the grain. Aim for strips a little thinner than 1/2-inch thick. Add steak strips to a gallon-sized zip-top bag.
- Make the marinade: Combine remaining ingredients then whisk vigorously until the oil is well incorporated. Pour marinade into bag with steak strips then massage it a bit to ensure the marinade thoroughly coats the steak strips.
- Refrigerate 12-24 hours, flipping the bag occasionally to ensure all of the steak strips are evenly marinated.
- Drain marinade. Working one at a time, lay each steak strip flat on a clean surface with the wider side facing up. Roll each strip into a pinwheel then secure with a toothpick. Place pinwheels on 2-3 layers of paper towels to absorb any extra marinade (excess liquid will prevent the steaks from browning properly).
- Heat a large skillet over medium-high heat then add enough oil to coat the bottom of the pan. Working in 2-3 batches, cook pinwheels 4-5 minutes on each side (for medium) then remove to a serving plate.
- Cover loosely with aluminum foil then let steaks rest 5 minutes before serving.
Notes
- The steak MUST marinate at least 12 hours.
- Brown sugar can be substituted for the honey.
- If omitting the worcestershire sauce, add 2 tablespoons of any mild vinegar (apple cider, rice wine, balsamic, etc.) to replace the acid from the worcestershire.
- Medium steaks will appear more medium-well because of the marinade.
- Use SMOKED paprika if you have it as it will add a "grilled" taste to the marinade. Liquid Smoke could be used as well.
- Read the article above for FAQ, internal temperature cooking guide and other important notes.
No comments:
Post a Comment
Did you try this recipe? Please rate it above in the recipe card and let me know what you thought!