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 French-inspired flavors with an easy, impressive presentation perfect for dinner parties or family meals.
Ingredients
Scale
Steak and Roll
- 1 1/2 pounds flank steak (butterflied and pounded to 1/4-inch thickness)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Kitchen twine for tying
Caramelized Onions
- 2 tablespoons olive oil
- 2 large yellow onions (thinly sliced)
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1/2 cup shredded Gruyère or Swiss cheese
Instructions
- Caramelize the Onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, for 10–15 minutes until they become soft and caramelized. Add butter, thyme, salt, and pepper, then cook another 5 minutes until golden brown and jammy. Remove from heat and set aside to cool.
- Prepare the Steak: Lay the butterflied steak flat on a cutting board and cover with plastic wrap. Use a meat mallet to pound evenly to about 1/4-inch thickness. Season the steak with garlic powder, salt, and pepper.
- Assemble the Pinwheels: Spread the cooled caramelized onions evenly over the surface of the steak. Sprinkle shredded Gruyère cheese evenly on top. Roll the steak tightly from the short end into a log shape. Use kitchen twine to tie the roll in 1- to 2-inch intervals to secure.
- Chill the Roll: Refrigerate the tied steak roll for 30 minutes to firm up, making it easier to slice for baking.
- Preheat the Oven: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper or use an oven-safe skillet.
- Slice and Bake: Remove the steak roll from the fridge and slice into 1 1/2-inch thick pinwheels. Arrange the pinwheels on the prepared baking sheet or skillet. Bake for 15–18 minutes for medium doneness.
- Rest and Serve: Let the pinwheels rest for 5 minutes after baking before serving. Optionally, sear the pinwheels 1–2 minutes per side in a hot skillet before baking for extra flavor.
Notes
- For enhanced flavor and texture, sear each pinwheel in a hot skillet for 1–2 minutes per side before baking.
- You can prepare the rolled steak a day in advance and slice just before cooking for convenience.
- Serve these pinwheels alongside creamy mashed potatoes or roasted vegetables for a complete meal.
