Description
French Onion Steak Pinwheels are a delicious gourmet beef recipe featuring flank steak rolled with caramelized onions, fresh thyme, balsamic vinegar, and melted Gruyère cheese. Searing and roasting the steak roll yields a tender, flavorful main course perfect for special dinners and pairing wonderfully with mashed potatoes or roasted vegetables.
Ingredients
Scale
For the Steak Roll:
- 1 1/2 pounds flank steak, butterflied and pounded thin
- Salt and black pepper to taste
- Kitchen twine or toothpicks for securing
For the Filling and Cooking:
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 2 teaspoons balsamic vinegar
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 cup shredded Gruyère or Swiss cheese
Instructions
- Caramelize the Onions: In a large skillet over medium heat, heat the olive oil and add the thinly sliced onions. Cook, stirring frequently, for 15 to 20 minutes until the onions are golden brown and caramelized. This step develops the rich, sweet flavor essential to the dish.
- Season and Finish Onion Mixture: Stir in the balsamic vinegar and thyme into the caramelized onions. Cook for an additional 2 minutes to marry the flavors, then remove from heat and allow to cool slightly to prevent the cheese from melting prematurely.
- Prepare the Steak: Lay the butterflied and pounded flank steak flat on a clean cutting board. Season both sides generously with salt and black pepper to enhance the meat’s natural flavor.
- Assemble the Roll: Spread the cooled onion mixture evenly across the surface of the steak. Then sprinkle the shredded Gruyère or Swiss cheese evenly over the onions. Starting from the short end, roll the steak tightly into a log shape. Secure firmly with kitchen twine or toothpicks to maintain its shape while cooking.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the seared steak roll.
- Sear the Steak Roll: Heat an oven-safe skillet over medium-high heat. Place the rolled steak carefully in the skillet and sear, turning to brown all sides evenly. This should take about 6 to 8 minutes total and will seal in the juices and add a rich crust.
- Roast to Finish: Transfer the skillet with the seared steak roll into the preheated oven. Roast for 15 to 20 minutes until the steak reaches your desired doneness; medium-rare is typically recommended for flank steak.
- Rest and Slice: Remove the steak roll from the oven and let it rest for 5 minutes to allow the juices to redistribute. Then slice into pinwheels approximately 1 to 1.5 inches thick. Serve warm with your choice of sides.
Notes
- For easier slicing, chill the rolled steak in the fridge for 30 minutes before searing.
- Pairs well with mashed potatoes, roasted vegetables, or a crisp green salad.
- Use kitchen twine for secure rolling and to avoid toothpicks popping out during cooking.
- If fresh thyme is unavailable, dried thyme is a suitable substitute at half the quantity.
