- 1- 1 1/2 lbs. flank steak
- 1 cup fresh spinach leaves, packed
- 1 cup artichoke hearts, chopped
- 3 cloves garlic, chopped
- Salt and Pepper, to taste
Preheat the oven to 500 degrees.
Butterfly the steak in half by using a sharp knife to make a cut at the center, with the grain (lengthwise). Place a piece of plastic wrap over steak; use a meat mallet to flatten the steak to a thickness of about 1/2 inch.
Season steak with salt and pepper on both sides. Arrange the spinach, artichokes and garlic on top of the steak in an even layer. Roll the steak as tightly as possible, keeping the filling tucked in. Tie at several intervals with kitchen twine or secure with skewers.
Place on a baking sheet. Cook in the oven and cook to desired doneness. Let the steak pinwheel rest on a cutting board for 5 minutes. Cut into slices. Serve immediately.