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Servings
Ingredients
Pickled Onions:
- 1 medium red onion, thinly sliced
- ½ cup Florida Orange Juice
- ½ cup red wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
Steak Marinade:
- 2 pounds flank steak
- ¾ cup Florida Orange Juice
- 3 tablespoons olive oil
- 4 cloves garlic, finely grated or minced
- 1 teaspoon dried oregano
- ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Orange Chimichurri:
- 1 cup packed fresh flat-leaf parsley, finely chopped
- 1 tablespoon dried oregano
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon finely grated orange zest
- ½ teaspoon fine sea salt
- ½ cup olive oil, plus 2 tablespoons more for the reserved drizzle
- 2 tablespoons red wine vinegar
- 1-2 tablespoons Florida Orange Juice
Instructions
- Place the sliced red onion in a heatproof jar or bowl. In a small saucepan, warm the orange juice, red wine vinegar, sugar, and fine sea salt just until the sugar and salt dissolve. Pour over the onions and let sit at room temperature for at least 30 minutes while you prepare the rest of the recipe.
- In a large dish, whisk together the orange juice, olive oil, garlic, oregano, sea salt, black pepper, and red pepper flakes. Add the flank steak and turn to coat, then cover and refrigerate for 2-4 hours, flipping once halfway through. Do not marinate longer than 4 hours, as the orange juice will begin to soften the surface of the meat.
- In a bowl, stir together the parsley, oregano, garlic, red pepper flakes, orange zest, and sea salt. Stir in the ½ cup olive oil, the red wine vinegar, and the orange juice until you have a thick, spreadable paste. Set aside about one-third of the chimichurri for serving and stir the extra 2 tablespoons olive oil into that reserved portion so that it’s loose enough to spoon over the finished pinwheels.
- Remove the steak from the marinade and pat it very dry. Place it on a cutting board and pound it to an even ¼ – to ⅓-inch thickness. Spread the larger portion of chimichurri evenly over the surface, leaving a small border at the edges.
- Starting from a short end, roll the steak up snugly into a log so that the slices will later cut across the grain. Tie the log with butcher’s twine at about 1 ½-inch intervals, then slice between the ties into individual pinwheels, leaving the twine on for cooking.
- Preheat oven to 400°F.
- Pat the cut faces dry and season them with the ¼ teaspoon salt. Heat the neutral oil in a large cast-iron or stainless skillet over medium-high heat until very hot. Sear the pinwheels on their flattest face until deeply browned, 2-3 minutes, then sear the other face briefly, about 1 minute.
- Transfer the skillet to the oven and roast for 5-8 minutes, until a thermometer inserted into the center of a pinwheel reads 120° to 125°F for medium-rare. Cooking time will vary with the size of each pinwheel, so use the thermometer as your guide.
- Transfer the pinwheels to a clean cutting board (not the hot pan) and let them rest for 5 to 10 minutes; the temperature will rise to about 125° to 130°F as they rest. Snip and remove the twine.
- Arrange the pinwheels on a board or platter. Spoon the reserved chimichurri over the top, add a few pickled onions alongside, and finish with a pinch of flaky sea salt.
Nutrition Facts
4 servings
Serving sizen/a
Amount per serving
Calories730
% Daily Value*
Total Fat 49g43%
Saturated Fat 10g44%
Trans Fat 0g
Cholesterol 136mg45%
Sodium 1450mg63%
Total Carbohydrate 19g6%
Dietary Fiber 2g9%
Total Sugars 12g
Protein 51g101%
Vitamin D 0mcg0%
Calcium 129mg13%
Iron 6mg32%
Potassium 1141mg33%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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