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Flavorful Chimichurri Flank Steak Pinwheels

These delightful pinwheels feature juicy flank steak rolled with a flavorful chimichurri sauce, perfect for family gatherings or casual dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Argentine
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pinwheels
  • 1 lb flank steak Can substitute with sirloin or skirt steak.
  • 1 cup fresh parsley, chopped You can substitute with basil or other herbs.
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red wine vinegar Can substitute with lemon juice for a non-alcoholic version.
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • Salt and pepper, to taste

Method
 

Preparation
  1. In a bowl, mix together the fresh parsley, cilantro, olive oil, minced garlic, red wine vinegar (or lemon juice), red pepper flakes, salt, and pepper until well combined. Set this sauce aside to allow the flavors to meld.
  2. Lay the flank steak on a wooden cutting board and pound it to an even thickness with a meat mallet or rolling pin.
  3. Spread a portion of the chimichurri sauce over the entire surface of the meat, saving some for later.
  4. Tightly roll the flank steak into a log shape, securing it with kitchen twine or toothpicks.
Cooking
  1. Preheat your grill or oven. Grill the pinwheels for about 15-20 minutes, rotating them occasionally. If using an oven, bake at 400°F (200°C) until the steak reaches your desired level of doneness.
  2. Remove the steak from the heat, let it rest for a few minutes, then slice into pinwheels. Drizzle a bit more chimichurri sauce over each slice before serving.

Notes

To keep leftovers fresh, store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze and reheat in the oven at 350°F (175°C) for about 10-15 minutes.