Preheat your oven to 375°F (190°C).
Place the flank steak on a cutting board and butterfly it by slicing horizontally through the middle, being careful not to cut all the way through. Open it like a book. Use a meat mallet to pound it to an even thickness. Season both sides with salt and pepper.
Cook the Spinach:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
Make the Filling:
In a bowl, combine the cooked spinach, softened cream cheese, grated Parmesan cheese, and red pepper flakes if using. Mix until well combined.
Assemble the Pinwheels:
Spread the spinach mixture evenly over the butterflied steak. Sprinkle the shredded mozzarella cheese on top. Starting from one of the long sides, roll the steak up tightly. Secure with toothpicks or kitchen twine at 1-inch intervals.
Sear the Steak:
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Sear the steak roll on all sides until browned, about 2-3 minutes per side.
Bake:
Transfer the seared steak roll to a baking dish. Bake in the preheated oven for 25-30 minutes, or until the steak is cooked to your desired level of doneness.
Slice and Serve:
Remove the steak from the oven and let it rest for 5-10 minutes. Remove the toothpicks or twine, and slice the steak roll into pinwheels. Serve immediately.
Enjoy these delicious Creamy Spinach Stuffed Flank Steak Pinwheels as an impressiv
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