About this recipe
Savor the classic flavors of French onion soup, stuffed into the bold and beefy goodness of a flank steak. This recipe will impress with the gooey cheese pull, perfectly caramelized onions and juicy bite of perfectly cooked flank steak. Pro tips: Take your time pounding the steak to a uniform 1/4-inch thickness. Parchment paper and plastic wrap over the flank as you pound makes for easy cleanup. When stuffing your flank steak, keep the grain of the flank steak running horizontally as you stuff and roll. The cooked slices will then be cut against the grain for optimal tenderness.
Author
Certified Angus Beef ®Test Kitchen
Keywords
beef, flank, steak, French Onion, caramelized
Serves 6
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CARAMELIZE ONIONS. Heat 2 teaspoons canola oil over medium-low heat in a heavy bottom pot. Add onions; season with 1 teaspoon salt. Simmer 20 minutes, stirring frequently until soft and uniform light-brown color. Add bourbon; stir and scrape any brown bits from bottom of pot. Continue to caramelize an additional 20 minutes until jammy and dark brown; remove from pan, set aside to cool.
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MAKE SEASONING AND TOPPING. In a small bowl, combine granulated garlic, granulated onion, 1 teaspoon salt and 1 teaspoon pepper; set aside for later. In a small nonstick pan, toast breadcrumbs with 1 teaspoon canola oil on medium-high heat, stirring frequently until golden brown; transfer to clean bowl to cool.
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STUFF FLANK. Using a meat mallet or rolling pin, pound flank steak to uniform 1/4-inch thickness. Season evenly with 1 teaspoon each salt and pepper; orient the flank steak horizontally on surface. On bottom half, evenly spread Boursin cheese. Shingle Swiss cheese pieces over Boursin, staying on bottom half. Spread an even layer of caramelized onion over flank steak leaving 1/2-inch of onion on top and bottom edge. Roll flank tightly from bottom to top. Cut 6 pieces of butcher’s twine, each measuring 14 to 16 inches. Evenly space twine under rolled flank, tie each around flank to hold in place. Cut off excess string at knots.
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MAKE PINWHEELS. Cut individual pinwheels by slicing between butcher's twine. Season each pinwheel evenly on all sides with spice blend; set aside.
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SEAR. Preheat oven to 400° F and line baking sheet with foil. In large, cast-iron skillet heat 2 teaspoons canola oil to medium-high heat. Sear one face side of pinwheels for 3 minutes; flip and sear an additional 3 minutes. Turn pinwheels on edges to sear one minute more.
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FINISH. Remove pinwheels from cast iron; place on baking sheet. Stir gruyere cheese into toasted panko and top each pinwheel with a heaping tablespoon of mixture. Bake 10 minutes or until pinwheels reach internal temperature of 120° F using meat thermometer.
