Picture ribbons of seared steak, their edges caramel-brown against pinwheels of golden chickpeas and emerald spinach, a tumble of sun-dried tomatoes gleaming like rubies.
Imagine the aroma—smoked paprika and garlic warming the air—meeting the tang of lemon and a whisper of feta, promising comfort without heaviness.
This dish matters to me because it’s where weeknight practicality meets a little ceremony: you roll, you sear, you slice, and suddenly dinner looks like a celebration.
It’s hearty enough for steak-lovers, yet bright and veggie-forward, so everyone at the table finds something to love.
I lean on it for busy weeknights when I need a one-pan strategy, but it’s equally at home on slow Sunday suppers, date nights in, or when company drops by and you want impact with minimal fuss.
Once, it salvaged a last-minute family visit with ingredients I already had.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor from smoked paprika, feta, and sun-dried tomatoes
- Packs protein and fiber with chickpeas and lean steak
- Feels special, yet weeknight-friendly in under 45 minutes
- Uses pantry staples and simple, everyday equipment
- Slices into pretty pinwheels perfect for entertaining or meal prep
Ingredients
- 4 each flank steak cutlets — pound to 1/4-inch for even cooking
- 1 tbsp olive oil — for sautéing aromatics
- 1 small yellow onion, finely diced — sweet, not sharp
- 2 cloves garlic, minced — fresh, not jarred
- 1 tsp smoked paprika — adds subtle smoke
- 1/2 tsp ground cumin — warm, earthy note
- 1/4 tsp red pepper flakes — adjust heat to taste
- 1 can (15 oz) chickpeas, drained and rinsed — no-salt-added if possible
- 4 cups baby spinach, roughly chopped — packed cups
- 1/4 cup sun-dried tomatoes, finely chopped — oil-packed, patted dry
- 1/4 cup feta cheese, crumbled — creamy, tangy accent
- 2 tbsp fresh parsley, chopped — flat-leaf preferred
- 1/2 tsp lemon zest — microplane for fine zest
- 1 tbsp lemon juice — freshly squeezed
- 1/2 tsp kosher salt, divided — season filling and meat
- 1/2 tsp black pepper, divided — freshly ground
- 1 tbsp olive oil — for searing rolls
- 1/2 cup low-sodium beef broth — for moist roasting and pan sauce
- 8 each toothpicks or kitchen twine ties — secure the rolls tightly
Step-by-Step Method
Prep and Pound the Steak
Lay steak cutlets between parchment. Pound to an even 1/4-inch thickness with a meat mallet. Trim ragged edges if needed. Pat steaks dry. This guarantees quick, even cooking and easy rolling. Set aside while you make the filling. Preheat the oven to 375°F (190°C) so it’s ready when you finish searing.
Sauté the Aromatics
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and cook until translucent, 3 to 4 minutes.
Stir in minced garlic, smoked paprika, cumin, and red pepper flakes. Cook 30 seconds until fragrant. Keep stirring to prevent scorching and to bloom the spices evenly.
Build and Bind the Filling
Add chickpeas and lightly mash about half with a spatula. Cook 1 minute to warm through.
Add chopped spinach and toss until wilted. Remove from heat. Stir in sun-dried tomatoes, feta, parsley, lemon zest, and lemon juice. Season with half the salt and pepper. Let the filling cool 2 minutes to thicken slightly.
Season and Load the Steaks
Lay steaks flat on a board. Season the inside evenly with remaining salt and pepper. Divide the filling into four portions.
Spread each portion over a steak, leaving a 1-inch border on all sides. Keep the layer even and modest to prevent tearing or bursting during searing.
Roll and Secure Tightly
Start at the short end and roll each steak tightly into a log. Tuck in any stray filling as you go. Secure each roll with toothpicks spaced evenly or tie with kitchen twine in two to three places.
Pat the exterior dry for better browning. Rest rolls seam-side down briefly.
Sear for Deep Color
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add rolls and sear on all sides until well browned, about 4 to 5 minutes total.
Turn gently with tongs to avoid piercing. Browning builds flavor and helps the exterior set for cleaner slicing later.
Deglaze and Transfer to Oven
Pour beef broth around the rolls, not over them. Scrape up any browned bits with a spatula to enrich the pan juices.
Slide the skillet into the oven. Bake until the centers reach 130°F for medium-rare or 140°F for medium, about 8 to 10 minutes. Use an instant-read thermometer.
Rest, Slice, and Serve
Transfer rolls to a cutting board and rest 5 minutes to retain juices. Remove toothpicks or twine carefully.
Slice into 1-inch pinwheels with a sharp knife. Spoon warm pan juices over the slices. Serve immediately with a bright side, such as lemony couscous or a crisp salad.
Ingredient Swaps
- Dairy-free: omit feta or use a vegan feta; add 1–2 tbsp nutritional yeast for savoriness.
- Gluten-free: recipe is naturally GF—just confirm broth is certified gluten-free.
- Budget: swap flank steak with thin-cut top round or chuck steaks pounded thin; replace sun-dried tomatoes with roasted red peppers.
- Vegetarian: replace steak with large grilled portobello caps or rolled, blanched eggplant slices; bake with a splash of veg broth.
- Pantry/Regional: use canned white beans or lentils instead of chickpeas; spinach can be swapped with kale, chard, or frozen spinach (well-drained); feta can be replaced with queso fresco or paneer; use chicken or vegetable broth if beef broth isn’t available.
You Must Know
Doneness • If steaks vary in thickness, lightly score the thicker ends crosswise 1/8 inch deep and pound just those zones; this evens heat penetration so all rolls hit 130–140°F within the same 8–12 minutes.
Troubleshoot • When filling feels wet or loose, fold in 2–3 tablespoons fine breadcrumbs or pulse 1/2 cup chickpeas extra until pasty; this binds so pinwheels hold shape and don’t weep, confirmed by a cohesive scoop that mounds without spreading.
Flavor Boost • For deeper savor, brush cutlets inside with 1 teaspoon Dijon per roll and sprinkle 1/4 teaspoon lemon zest more; the tang lifts chickpeas and feta, and you’ll smell a sharp, mustardy aroma after 1 minute of contact.
Swap • If avoiding beef, use 4 thin butterflied chicken breasts pounded to 1/4 inch; target 155–160°F carryover to 165°F after a 5-minute rest, about 12–15 minutes total in oven, juices running clear as a visual cue.
Scale • For 8 servings, double filling and use two pans; stagger oven entry by 5 minutes and rotate pans at the halfway point to keep internal temps within ±2°F, preventing over/underdone batches.
Serving Tips
- Spoon reserved pan juices over slices; finish with fresh parsley and lemon zest.
- Serve alongside lemony couscous or herbed quinoa for a bright, absorbent side.
- Plate atop garlicky yogurt or tahini drizzle; add cherry tomatoes for color.
- Pair with a crisp arugula salad tossed in lemon-olive oil vinaigrette.
- Offer warm pita or crusty bread to mop up juices.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 3 days.
Keep pan juices separate and reheat gently with a splash of broth.
Assemble rolls a day ahead, tightly wrapped, and cook before serving.
Cooked rolls freeze well up to 2 months.
Thaw overnight in the fridge and reheat covered at 325°F.
Reheating
Reheat gently: microwave at 50% power in 30-second bursts, covered.
Oven at 300°F, covered with foil, 10–12 minutes.
Stovetop: low heat, covered skillet with splash of broth, turning occasionally.
Sephardic Holiday Influence
While these steak rolls feel modern, their spirit nods to Sephardic holiday tables—think Purim’s festive roulades and Passover roasts layered with herbs, citrus, and spice.
I borrow that sensibility: bright lemon, warm cumin, smoked paprika, and briny feta echo flavors I’ve tasted at celebratory spreads.
Chickpeas add a rustic, frugal soul—legume-rich fillings are classic in Sephardic kitchens—while sun-dried tomatoes whisper of Mediterranean markets.
When I roll the steaks, I imagine saffron-scented kitchens, platters gleaming with glossy juices, and relatives tearing into thin slices, chatting over pomegranates and olives.
The quick sear mimics a holiday roast’s caramelized edges; the oven finish keeps the meat tender for sharing.
Each pinwheel cuts open like a small celebration: emerald spinach, gold chickpea, ruby tomato, all wrapped in savory promise.
Final Thoughts
Ready to roll? Give these Chickpea Spinach Steak Rolls a try, and feel free to tweak the filling—swap feta for goat cheese, toss in olives, or add extra heat to make it your own.
Enjoy!
Frequently Asked Questions
Can I Grill the Stuffed Steak Rolls Instead of Baking Them?
Yes—you can grill them. I’d sear over medium-high direct heat, then finish over indirect, covered. Brush with broth, turn gently, and grill to 130–140°F. Rest, slice into pinwheels, and enjoy smoky, juicy spirals.
What Wine Pairs Best With These Steak Rolls?
I’d pour a medium-bodied red: Rioja Crianza or Chianti Classico. Their bright cherry, dried herb, and subtle spice kiss the smoky sear, feta tang, and sun-dried tomatoes, while lively acidity refreshes between savory, lemony bites.
How Can I Make This Recipe Gluten-Free?
Use certified gluten-free broth and spices, avoid cross-contamination, and serve with quinoa or roasted potatoes. I’ll sear until sizzling, baste with glossy juices, and finish tender—no flour needed—just bright lemon, salty feta, and herb-kissed pinwheels.
Are There Kid-Friendly Seasoning Adjustments for Milder Flavor?
Yes—skip red pepper flakes, halve smoked paprika, and swap cumin for mild oregano. I’d add a touch of honey-lemon, extra parsley, and creamy feta. The rolls taste cozy, savory, and gentle—warm aromas without the fiery kick.
Can I Prepare and Freeze the Rolls Unbaked?
Yes—you can. I’d roll, secure, and freeze unbaked on a parchment-lined tray, then bag. Thaw overnight, pat dry, re-season lightly, sear for crust, bake as directed. Expect juicy pinwheels and savory aromas swirling.
Chickpea Spinach Stuffed Steak Rolls
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 meat mallet
- 8 toothpicks or 8 kitchen twine ties
- 1 Medium Skillet
- 1 large oven-safe skillet or baking dish
- 1 Mixing bowl
- 1 Spatula
- 1 Basting brush optional
- 1 instant-read thermometer optional
Ingredients
- 4 each flank steak cutlets pounded 1/4-inch thin
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 can chickpeas 15 ounces, drained and rinsed
- 4 cups baby spinach roughly chopped
- 1/4 cup sun-dried tomatoes finely chopped
- 1/4 cup feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1 tablespoon olive oil for searing
- 1/2 cup low-sodium beef broth
Instructions
- Place the steak cutlets between parchment and pound to an even 1/4-inch thickness.
- Heat 1 tablespoon olive oil in the medium skillet over medium heat and sauté onion until translucent, 3 to 4 minutes.
- Add garlic, smoked paprika, cumin, and red pepper flakes and cook until fragrant, 30 seconds.
- Stir in chickpeas and lightly mash about half with the spatula to create a chunky mixture, 1 minute.
- Add spinach and cook until wilted, then remove from heat and stir in sun-dried tomatoes, feta, parsley, lemon zest, and lemon juice.
- Season the filling with half of the salt and pepper and let cool 2 minutes.
- Lay steaks flat, season the inside with remaining salt and pepper, and divide the filling evenly over each, leaving a 1-inch border.
- Roll steaks tightly from the short end and secure each roll with toothpicks or twine.
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in the oven-safe skillet over medium-high heat and sear rolls on all sides until browned, 4 to 5 minutes total.
- Pour beef broth into the skillet around the rolls and transfer to the oven.
- Bake until the internal temperature reaches 130°F for medium-rare or 140°F for medium, about 8 to 10 minutes.
- Transfer rolls to a cutting board and rest for 5 minutes.
- Remove toothpicks or twine and slice each roll into 1-inch pinwheels to serve.
Notes
