Steak Pinwheels Recipe – The Best Flank Steak Dinner Idea

You know those recipes that look like you spent hours in the kitchen, but actually came together in under an hour with just a handful of ingredients? That’s exactly what these Steak Pinwheels are all about.

Flank steak is one of my favorite cuts because it’s flavorful, budget-friendly, and super versatile. And when you butterfly it, fill it with cheesy, garlicky goodness (or fresh herbs, or spinach, or whatever you’ve got on hand), then roll it up into little spirals of joy—something magical happens. These pinwheels are juicy, full of bold flavor, and they just feel a little fancy without being fussy.

I made these for a family dinner once, and let’s just say… there were no leftovers. Everyone went back for seconds, and someone even asked if I’d picked them up from a steakhouse. That’s the kind of recipe we all need in our back pocket, right?

Let’s roll up some steak and make dinner something to get excited about.

Why You’ll Love This Recipe

There’s a lot to love about steak pinwheels. Here’s why they’re about to become a regular in your dinner rotation:

Impressive, but easy.
Seriously—they look gourmet, but they’re surprisingly simple to make.

Juicy and flavorful.
Flank steak is marinated and then stuffed with garlicky, herby goodness and cheese before being seared and baked.

Customizable.
You can switch up the filling with spinach, sundried tomatoes, mushrooms, or different cheeses.

Family-friendly.
Big flavor, no complicated ingredients, and something even picky eaters can get behind.

Great for entertaining.
These steak pinwheels are perfect for date nights, dinner parties, or holiday meals when you want to impress without stress.

Prep Time and Servings

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: About 50 minutes
Servings: 4
Calories per serving: 430
Protein: 40g | Carbs: 4g | Fat: 28g

Ingredients

Here’s what you’ll need to make steak pinwheels:

• 1½ pounds flank steak
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning (optional)
• 1½ cups fresh baby spinach (optional but delicious)
• 1 cup shredded mozzarella cheese (or provolone, gouda, or your favorite melty cheese)
• ¼ cup grated Parmesan cheese
• Butcher’s twine or kitchen-safe toothpicks

Ingredient Notes:

• Flank steak: Ask your butcher to butterfly it for you, or do it at home—more on that below.
• Cheese: A mix of mozzarella and Parmesan gives the best combo of melt and flavor.
• Spinach: Adds a fresh pop and sneaks in some veggies.
• Herbs and garlic: Big flavor with minimal effort.

Step-by-Step Instructions

1. Butterfly the steak

• Lay the flank steak flat on a cutting board.
• Using a sharp knife, slice the steak horizontally, starting from the thickest edge. Be careful not to slice all the way through—you want to open it like a book.
• Cover with plastic wrap and pound with a meat mallet to an even ½-inch thickness.

Pro Tip: Don’t skip the pounding step—it tenderizes the meat and helps everything cook evenly.

2. Marinate the steak

• Rub both sides of the steak with olive oil, garlic, salt, pepper, and herbs.
• Let it marinate for 15–30 minutes at room temperature. (Or prep it ahead and refrigerate up to 8 hours—just bring it to room temp before cooking.)

3. Add the filling

• With the steak laid flat, layer on the baby spinach, mozzarella, and Parmesan, leaving about an inch of space along the edges so it doesn’t spill out.

Variation Idea: Add sautéed mushrooms or roasted red peppers for extra flavor.

4. Roll and secure

• Starting from the short side, tightly roll the steak into a log.
• Secure the roll with butcher’s twine every 2 inches, or use toothpicks if that’s what you have.
• Slice the roll into 1½ to 2-inch thick pinwheels.

Tip: Use a sharp knife and hold the roll steady for clean cuts.

5. Sear the pinwheels

• Preheat a large oven-safe skillet over medium-high heat with a bit of oil.
• Sear the pinwheels cut-side down for 2–3 minutes per side until nicely browned.

6. Bake until done

• Transfer the skillet to a 375°F oven and bake for 10–15 minutes, or until the internal temperature reaches 130–135°F for medium-rare.
• Rest for 5 minutes before serving.

How to Serve

These steak pinwheels pair beautifully with a variety of sides. Here are a few favorite ideas:

• Over mashed potatoes or garlic mashed cauliflower
• With roasted veggies like green beans, asparagus, or carrots
• On a bed of herbed couscous or rice pilaf
• Alongside a crisp arugula salad with lemon vinaigrette
• With grilled corn or baked sweet potatoes

They also make a killer steak sandwich the next day if you have leftovers (but honestly, that’s rare).

Additional Tips

• Don’t skip the rest time. It helps the juices redistribute so the steak stays tender and juicy.
• Use an oven-safe skillet. Cast iron is perfect for searing and baking all in one.
• Make ahead: You can roll and refrigerate the steak log a day in advance, then slice and cook when ready.
• Secure well. If using toothpicks instead of twine, insert them at an angle to hold the pinwheels together tightly.
• Finish under the broiler. Want a golden top? Broil for 1–2 minutes at the end—but keep an eye on it!

Recipe Variations

These pinwheels are super versatile. Try one of these fun twists:

• Caprese-style: Add sun-dried tomatoes, mozzarella, and basil inside.
• Mediterranean: Stuff with olives, feta, and spinach.
• Spicy: Add a layer of crushed red pepper flakes and jalapeño slices.
• Herb & garlic: Go heavy on fresh herbs and skip the cheese for a lighter version.
• Halal-friendly version: Always ensure your cheese is halal-certified and your meat is sourced accordingly.

Serving Suggestions

To round out your meal, pair steak pinwheels with:

• Sides: Creamy polenta, roasted garlic mashed potatoes, sautéed green beans, or baked sweet potatoes.
• Salads: Tomato cucumber salad, Caesar salad, or mixed greens with balsamic dressing.
• Kid-friendly ideas: Serve with buttery noodles or soft dinner rolls.
• Dipping sauces: Chimichurri, garlic aioli, or a drizzle of balsamic glaze take them to the next level.

Storage and Freezing

To store:
Place leftovers in an airtight container and refrigerate for up to 3 days.

To reheat:
Warm in a skillet over medium heat or in the oven at 300°F until heated through. You can microwave them, but they may lose some of their juiciness.

To freeze:
Wrap the rolled, uncooked steak log tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge before slicing and cooking.

Special Equipment

• Sharp knife: For butterflying and slicing clean pinwheels.
• Butcher’s twine or toothpicks: To keep the roll secure.
• Cast iron skillet or oven-safe pan: Ideal for searing and finishing in the oven.
• Meat thermometer: To check doneness with confidence.

FAQ

Can I use skirt steak instead of flank steak?
Yes! Skirt steak works well but is a bit thinner—just be gentle when rolling and slicing.

What cheese works best in pinwheels?
Mozzarella is classic, but provolone, gouda, or even goat cheese add great flavor.

Can I make them ahead of time?
Absolutely. Roll and refrigerate the log up to 24 hours in advance. Slice and cook when ready.

Do I have to sear them first?
It’s optional, but searing locks in the juices and gives a beautiful crust.

Can I grill steak pinwheels?
Yes! Just use a grill mat or foil to prevent losing any cheese and grill over medium heat until cooked through.

How do I keep the filling from falling out?
Leave space around the edges when filling and roll tightly. Securing with twine helps keep everything together.

Are they keto-friendly?
Yes! They’re low in carbs and high in protein—perfect for low-carb or keto diets.

What can I use instead of spinach?
Try arugula, sautéed kale, or roasted red peppers for a different twist.

Can I use chicken or turkey instead?
Thinly sliced chicken breast can work too—pound it flat and follow the same rolling technique.

How thick should I slice the pinwheels?
Aim for 1½ to 2 inches thick for even cooking and a nice presentation.

Conclusion

These Steak Pinwheels are one of those recipes that hits all the marks—easy, flavorful, and a little bit impressive. Whether you’re making them for a special dinner or just to shake up your usual meal routine, they’re guaranteed to be a hit.

I hope you give them a try soon! And if you do, don’t forget to share your creations—tag me with your steak spirals so I can see how amazing they turned out.

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