Description
French Onion Steak Pinwheels combine tender flank steak with rich, caramelized onions and melted Gruyère and mozzarella cheeses, rolled into flavorful pinwheel slices and seared to perfection. This savory dish offers a delicious blend of textures and tastes, perfect for an impressive yet easy-to-make main course.
Ingredients
Scale
Steak and Filling
- 1 1/2 pounds flank steak, butterflied and pounded to 1/4-inch thickness
- 2 tablespoons olive oil, divided
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Caramelize the Onions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly for 15 to 20 minutes, stirring occasionally, until they are deeply caramelized and golden brown.
- Add Flavorings: Stir in the minced garlic, fresh thyme leaves, salt, and black pepper. Cook for an additional 1 minute until fragrant.
- Deglaze and Reduce: Add Worcestershire sauce and beef broth to the skillet. Cook, stirring occasionally, until the liquid reduces and the onion mixture becomes thick and jammy. Remove from heat and let cool slightly.
- Prepare the Steak: Lay the butterflied and pounded flank steak flat on a cutting board and brush it evenly with the remaining 1 tablespoon olive oil.
- Assemble the Pinwheels: Spread the cooled caramelized onion mixture evenly over the steak. Sprinkle the shredded Gruyère and mozzarella evenly on top. Starting from the long side, tightly roll the steak into a log and secure it with kitchen twine at 1-inch intervals to hold its shape.
- Slice the Pinwheels: Slice between the twine to create pinwheels about 1 1/2 inches thick.
- Sear the Pinwheels: Preheat a skillet or grill pan over medium-high heat. Sear the pinwheel slices for 3 to 4 minutes per side until they are browned on the outside and cooked to your desired doneness, aiming for about 130°F internal temperature for medium-rare.
- Rest and Serve: Remove from heat and let the pinwheels rest for 5 minutes before serving. Garnish with fresh chopped parsley for a burst of color and flavor.
Notes
- For easier slicing, chill the rolled steak in the refrigerator for 20 minutes before cutting into pinwheels.
- Provolone or Swiss cheese can be used as substitutes for Gruyère for a different cheese flavor.
- Use a meat thermometer to ensure the pinwheels reach your preferred level of doneness with precision.
