Chimichurri Butter Flank Steak Pinwheels: A Steakhouse Dinner Step-by-step instructions

Before you start

Before you start, take the flank steak out of the refrigerator and let it sit at room temperature for no more than 30 minutes. Prepare the chimichurri by chopping the parsley and oregano, mincing the garlic, and measuring the vinegar, oil, red pepper flakes, and salt.

Have the provolone slices and grated parmesan ready. Set out the butcher’s twine, a meat mallet or rolling pin, and a large cast-iron skillet. If using a meat thermometer, keep it nearby to check doneness. Preheat the skillet over high heat while you assemble the pinwheels.

Instructions

Prep and Roll

1. 1Make the Chimichurri
   In a medium bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, crushed red pepper, and coarse salt. Whisk until well blended. Set aside half of the chimichurri for basting and serving.
   Look for The chimichurri should be bright green and well combined.
   Tip Let the chimichurri sit while you prepare the steak to meld the flavors.
2. 2Pound the Steak
   Place the butterflied flank steak between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/2-inch thickness.
   Look for The steak should be uniform in thickness for even rolling.
   Tip Pounding not only tenderizes but also creates a larger surface for the filling.
3. 3Spread and Layer
   Spread half of the chimichurri evenly over the steak, leaving a 1-inch border. Layer the provolone slices over the chimichurri, then sprinkle with the grated parmesan.
   Look for The filling should cover the steak evenly.
   Tip Do not overfill, or the pinwheels may burst during cooking.

By the end of this phase, you should have a vibrant green chimichurri, a pounded flank steak, and a tightly rolled cylinder secured with twine. The steak should be evenly covered with the herb sauce and cheese, with no large gaps.

The roll should feel firm and hold its shape when sliced. The pinwheels should be uniform in thickness, about 1 1/2 inches, and the filling should be visible in the center of each spiral. The kitchen will smell of fresh herbs and garlic.

Sear to Perfection

4. 4Roll the Steak
   Starting from one long side, roll the steak tightly into a cylinder. Secure the roll with butcher's twine every 1 1/2 inches. Slice between the twine into thick pinwheels.
   Look for The pinwheels should hold their shape and the filling should stay inside.
   Tip Use a sharp knife to slice cleanly through the roll.
5. 5Sear the Pinwheels
   Heat a cast-iron skillet over high heat until smoking. Add the steak pinwheels and sear for 3 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The pinwheels should have a deep brown crust.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan; cook in batches if needed.

The pinwheels should be sizzling in the hot skillet, with a deep brown crust forming on the first side. The butter will foam and bubble as you baste, coating the steak in a glossy, nutty layer. The edges of the cheese may crisp slightly, adding texture. The internal temperature should be approaching 145°F (63°C) for medium-rare. The aroma of seared beef and melted cheese fills the kitchen. The pinwheels should release easily from the pan when ready to flip.

Rest and Serve

6. 6Baste with Butter
   During the last minute of cooking, add the butter to the skillet. Tilt the pan and spoon the melted butter over the pinwheels continuously until they are glossy and fragrant.
   Look for The butter should be foaming and the steak well coated.
   Tip Basting adds richness and helps develop a beautiful crust.
7. 7Rest and Serve
   Transfer the pinwheels to a cutting board and let rest for at least 3 minutes. Remove the twine, spoon the reserved chimichurri over the top, and serve warm.
   Look for The pinwheels should be juicy and the cheese melted.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute, ensuring moist steak.

The pinwheels should be resting on a cutting board, with the twine removed. The meat should be juicy and the cheese melted and slightly browned. When you slice into a pinwheel, the center should be rosy pink for medium-rare, and the juices should be clear. The reserved chimichurri adds a fresh, bright contrast to the rich, buttery steak. The pinwheels should be served warm, with the chimichurri spooned over the top. The texture is tender, with a crisp exterior.

Common mistakes

One common mistake is not pounding the steak thin enough, which leads to uneven cooking and tough results. Another is overfilling the roll, causing the cheese to ooze out during searing. Make sure to leave a small border and roll tightly.

Skipping the twine or tying it too loosely can cause the pinwheels to fall apart in the pan. Also, avoid moving the pinwheels too soon when searing; let them develop a crust before flipping. Finally, don’t skip the resting period—this is crucial for a juicy steak.

How to tell it’s done

The pinwheels are done when they are deeply browned on both sides and the internal temperature reaches 145°F (63°C) for medium-rare. Use an instant-read thermometer inserted into the center of a pinwheel to check. The cheese should be melted and bubbly, and the juices should run clear when pierced.

After removing from the skillet, let the pinwheels rest for at least 3 minutes; the temperature will rise a few degrees during this time. If you prefer medium, cook to 160°F (71°C), but be careful not to overcook, as the steak can become tough.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest