Description
French Onion Steak Pinwheels feature a tender flank steak rolled with deeply caramelized onions, Gruyère cheese, and fresh thyme. Perfectly seared and oven-roasted to juicy medium-rare, these savory pinwheels offer a rich and elegant main course with a classic French-inspired flavor profile.
Ingredients
Scale
Steak Roll
- 1.5 pounds flank steak (butterflied and pounded to 1/2-inch thickness)
- 1 cup shredded Gruyère or Swiss cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Butcher’s twine for tying
Caramelized Onions
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large yellow onions (thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1 tablespoon balsamic vinegar
Instructions
- Caramelize the onions: In a large skillet, heat olive oil and butter over medium heat. Add the sliced onions along with salt, black pepper, and sugar. Cook, stirring occasionally, for 20–25 minutes until the onions are deeply caramelized and golden brown. Stir in balsamic vinegar and thyme, cook for an additional minute, then remove from heat and allow the mixture to cool slightly.
- Prepare the steak roll: Lay the butterflied and pounded flank steak flat on a cutting board. Evenly spread the cooled caramelized onions across the surface, followed by an even sprinkle of shredded Gruyère cheese. Starting at the short end, tightly roll the steak into a log shape. Secure the roll with butcher’s twine at intervals of 1 to 1.5 inches to hold its shape during cooking.
- Sear the steak roll: Preheat your oven to 375°F (190°C). Heat a cast iron or oven-safe skillet over medium-high heat on the stovetop. Place the steak roll in the skillet and sear for 2–3 minutes on each side until the exterior is nicely browned and caramelized.
- Roast in the oven: Transfer the skillet with the seared steak roll to the preheated oven. Roast for 15–20 minutes, or until the internal temperature of the steak reaches 135°F (57°C) for medium-rare doneness.
- Rest and slice: Remove the steak roll from the oven and let it rest for 10 minutes to allow the juices to redistribute. Carefully remove the butcher’s twine and slice the roll into pinwheels. Serve warm, ideally with mashed potatoes or a fresh green salad for a complete meal.
Notes
- You can prepare the steak roll ahead of time and refrigerate it for up to 24 hours before cooking, which helps develop deeper flavors.
- For extra richness, stir a splash of cream into the caramelized onions before spreading them on the steak.
- This dish pairs beautifully with creamy mashed potatoes or a crisp green salad to balance the richness.
