Description
French Onion Steak Pinwheels feature tender flank steak rolled with rich, caramelized onions and melted Gruyère cheese. Baked to juicy perfection, this elegant main course combines savory flavors with a beautiful presentation, perfect for a special dinner or impressive weeknight meal.
Ingredients
Steak and Filling
- 1 1/2 pounds flank steak, butterflied and pounded thin
- 2 large yellow onions, thinly sliced
- 1 cup shredded Gruyère cheese
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional)
- Kitchen twine for tying
Instructions
- Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add thinly sliced onions and cook slowly for 20–25 minutes, stirring occasionally, until they are deeply caramelized and soft. This slow cooking develops rich sweetness and flavor.
- Add Seasonings: Stir in balsamic vinegar, salt, black pepper, and thyme. Cook the mixture for an additional 2 minutes to blend the flavors. Remove from heat and let the onion mixture cool slightly.
- Prepare Steak: Lay the butterflied and pounded flank steak flat on a clean surface. Spread the slightly cooled caramelized onion mixture evenly over the entire surface of the steak.
- Add Cheese: Sprinkle the shredded Gruyère cheese over the top of the caramelized onions, ensuring even coverage for a melty, flavorful filling.
- Roll and Tie: Starting from the shorter side, roll the steak tightly into a log shape. Secure the roll by tying it with kitchen twine at 2-inch intervals to keep its shape during cooking.
- Chill: Place the tied steak roll in the refrigerator and chill for 15–20 minutes. This step firms up the roll, making it easier to slice into pinwheels.
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking.
- Slice and Arrange: Remove the chilled roll from the fridge and slice into 1 1/2-inch thick pinwheels. Arrange the pinwheels on a parchment-lined baking sheet or in a cast iron skillet, spacing them slightly apart.
- Bake: Bake the pinwheels in the preheated oven for 15–18 minutes, or until they reach your desired level of doneness. The cheese should be melted and the steak cooked through.
- Garnish and Serve: Remove from the oven, discard the kitchen twine, and garnish with chopped fresh parsley if desired. Serve hot for a delicious and eye-catching main course.
Notes
- For easier slicing, place the rolled steak in the freezer for 10–15 minutes before cutting to firm it up further.
- Feel free to swap Gruyère cheese with provolone or Swiss cheese according to your preference.
- These steak pinwheels can also be grilled: sear both sides over high heat, then finish cooking over indirect heat until done.
