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4.75 from 4 votes

Artichoke & Lemon Risotto with Flank Steak Pinwheels

Course Main Course
Cuisine Canadian, Italian
Keyword flank steak, steak dinner, steak pinwheel
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 hour 10 minutes
Total Time 45 minutes
Servings 6 people
Calories 785kcal
Author Julie & Debbie


Artichoke and Lemon Risotto

  • 1 lemon
  • 1 jar Colavita Artichoke Hearts in Extra-Virgin Olive Oil
  • 2 tablespoons Colavita Roasted Garlic Extra-Virgin Olive Oil
  • 1 medium onion , finely chopped (about 1 1/2 cups)
  • 1 clove garlic , minced
  • 2 cups Colavita Arborio Rice
  • 1 cup dry white wine
  • 6 cups chicken stock , homemade is the best
  • 1 bay leaf
  • 3 cups baby spinach
  • 1 cup grated fresh parmesan cheese
  • 2 tsp chopped chives
  • 1 tsp coarse salt
  • 1/2 tsp ground pepper

Flank Steak Pinwheels

  • 750g - 1 kg flank steak
  • 1 clove garlic
  • 2 tbsp Colavita Roasted Garlic Extra-Virgin Olive Oil
  • 1/4 cup sun-dried tomato pesto
  • 7-8 slices prosciutto
  • 175 g fontina cheese , sliced
  • 1 tsp each salt and pepper


Prepare the Flank Steak

  • Lay the flank steak out on a cutting board or similar and pound it until its about 1/4 inch thick. Don't go through the steak! Rub 1 tbsp Colavita Roasted Garlic Olive Oil over both sides of the steak. Sprinkle both sides with salt and pepper.
  • Mince the garlic into a paste and rub it on one side of the steak. Let it sit in fridge for an hour.
  • Pull the steak out of the fridge and spread the tomato pesto over the garlic. Lay the slices of prosciutto to cover the steak. Follow with the fontina cheese. Roll the steak up length-wise like a jelly roll and tie it up with butcher twine.

Make the Risotto

  • Remove 3 teaspoons grated zest from 1 lemon; halve the lemon, and squeeze out the juice. Set zest and juice aside.
  • Open the artichokes and drain them. Slice each artichoke heart into quarters. Set aside
  • Bring stock and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
  • Add the oil to a medium sized pot over medium heat. Add onion, garlic, and a pinch of salt; cook until the onion is slightly softened, about 6 minutes. Add the artichokes and the Colavita Arborio Rice. Give it a stir. Pour in the wine, and stir until wine has almost been absorbed.
  • Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
  • Season with salt and pepper. Add parmesan cheese, lemon zest, and the lemon juice; stir until the cheese is melted and rice is moist and creamy. Serve immediately, garnished with chives and lemon zest.

Cook the Flank Steak

  • Preheat your oven to 350. 
  • Heat up an oven proof skillet (cast iron works great for this) to medium-high heat. When the pan is nice and hot, add a little oil to the pan and brown all sides of the meat roll. Remove the meat from the heat and transfer to a cutting board, but keep the pan hot. Slice into pieces about 1 inch thick. Try to keep the butcher twine around each slice. Place back into the skillet and place in oven for 5 mins. Remove from oven when the cheese is all melted and the steaks are nice and browned.
  • To serve, spoon some rice into a bowl or onto a plate, sprinkle with parmesan cheese and fresh chives. Top with 2 flank steak pinwheels but make sure to remove the butcher string before you serve.


Nutritional value is for the flank steak and about 3/4 cup of risotto.  Nutritional values are approximate. 


Serving: 1person | Calories: 785kcal | Carbohydrates: 38g | Protein: 58g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 152mg | Sodium: 1326mg | Potassium: 1011mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2155IU | Vitamin C: 21.8mg | Calcium: 445mg | Iron: 5.7mg