Step 1

Preheat oven to 375 degrees Fahrenheit. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes. Butterfly the steak and season both sides with the parsley, salt and pepper. FYI, Martha Stewart has a great post on how to butterfly meat. Trust me, it's super easy to do!

Step 2

Add salt and pepper to a bowl with the dried parsley. Give it a good mix and then use it to season the front and the back of the steak. You can also use fresh parsley if you like.

Step 3

Sprinkle the cheese over the beef leaving 1 inch  border along the edge.  Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl. Add a pinch of salt then mix to combine. Add the spinach on top of the lemon zest and cheese.

Step 4

Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart. With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels.

Step 5

Add vegetable oil to a cast iron skillet over medium high heat.  Once hot add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes.

Step 6

Temperature of the beef rolls are done when the meat thermometer reads 125 for rare and 160 is well done. I usually cook mine until the temp reads 150.