Grilled Flank Steak Pinwheels - Dishes With Dad (2024)

These grilled flank steak pinwheels feature butterflied flank steak stuffed with spinach and cheese. They're rolled up and grilled to perfection, and while they look fancy, they're actually quick and easy and ready in under 20 minutes! In this post, I'll provide you with simple step-by-step instructions, expert tips, and answers to some common FAQs to help you prepare this delicious meal perfectly every time!

Why this Recipe Works

• Quick and Easy - They may look like a lot of work, but this flank steak pinwheels recipe is quick and easy to prepare.
• 20-minute meal - The tender, juicy flank steak cooks up in around 8 minutes, so you can have this meal ready in 20 minutes or less.
• Loaded with flavor - Flank steak has a rich beefy flavor, and the fillings add layers of flavor to every bite. And be sure to check out the variations at the bottom for other great ways to fill your steak pinwheels.

Ingredient Notes

• Flank Steak- Look for around a 1-inch thick cut of meat with a uniform, rectangular shape. Flank steak is a lean cut, but you may need to trim some silver skin from the meat if you see any bits the butcher missed. If you can't find flank steak at your grocery store, skirt steak can be substituted but is generally too thin to butterfly. To make skirt steak pinwheels, I recommend pounding the meat to around a ½-inch thickness with a meat mallet.
• Provolone Cheese- Provolone works great in this recipe. It melts well, and the exposed edges crisp up to seal in the cheese and keep it from leaking out.
• Baby Spinach- Small, tender leaves of baby spinach will soften and provide a ton of flavor and a pop of color for a beautiful presentation.

See the recipe card at the bottom of this post for the complete list of ingredients and measurements.

Step-by-Step Instructions

1. Lay the steak out on your cutting board with the grain running parallel from left to right. Trim any excess fat or silverskin. Butterfly the flank steak by placing your palm flat on top of the steak and making a horizontal cut through the middle of the meat. Cut with the grain using a large, very sharp knife. Try to maintain an even thickness as you go. Depending on the width of your steak, you may need to lift up the cut portion and make short, shallow cuts as you go across. Continue cutting through the meat until around ½ inch before cutting through the edge. Then open up the meat, like a book, and flatten it out.

2. Season the top of the steak with 1 teaspoon of salt and ½ teaspoon of pepper. Place the slices of provolone cheese over the steak to cover the surface. Then spread the spinach leaves out evenly over the top.

3. Ensure the grain is running across from left to right again. Starting the end closest to you, tightly roll the steak lengthwise, packing in any loose filling as you go.
4. Place skewers every 1 to 2 inches along the seam to hold it together, then brush the exterior with olive oil and season with the remaining salt and pepper.

5. Cut halfway between each skewer to create even rounds. You should be cutting across the grain.

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6. Preheat your grill for 5-10 minutes on high heat. Place the steak pinwheels cut side down on the hot grill and cook for 3-4 minutes on each side or until they reach an internal temperature of 125°F or to your desired doneness. Then let the steaks rest for 5 minutes before serving.

Expert Tips

• Be sure to consider the direction of the grain as you butterfly the flank steak and when you roll it up. You want to end up cutting across the grain to cut your pinwheels to produce a more tender end result.
• Place the steak in your freezer for 20-30 minutes before butterflying it to firm it up and make it easier to cut.
• Pound the steak flat with a kitchen mallet if it is not an even thickness. Aim for around ½-inch thick, but it doesn't need to be perfectly even.
• Soak wooden skewers in water for an hour before cooking to avoid burning.
• Use a large chef's knife or carving knife to butterfly your steak.
• If the pinwheels are rolled too loosely and not holding together well, you can tie them with kitchen twine to help hold them together before placing them on the grill.
• An instant-read meat thermometer is the best way to ensure your steak is perfectly cooked. Aim for 125°F for medium rare or 135°F for medium.

What to Serve with Steak Pinwheels

These easy grilled steak pinwheels are an impressive dish and are perfect to wow your guests at your next dinner party. They pair well with my Instant Pot Garlic Mashed Potatoes or my crispy herb-roasted potatoes. A green vegetable like my garlic butter green beans, or grilled broccolini is also a must.

And a salad like my apple walnut salad or my simple kale salad is a perfect way to start your meal.

Recipe Variations

You can change up the filling ingredients to alter the flavor of this dish:

• Seasoned bread crumbs or flavorful spreads like pesto, chimichurri, or an olive tapenade are great additions.
• Thinly sliced meats like prosciutto or crumbled bacon are another option to add more flavor.
• Other cheeses like Swiss or crumbled blue cheese are great options too. Avoid American cheese, which can leak out during the grilling process.
• You can also use other vegetables like thinly sliced peppers and onions, mushrooms, roasted red peppers, sun-dried tomatoes, and more. 3
• Sauces, marinades, herbs, and other seasonings can be added as well for even more flavor.

The possibilities for these grilled stuffed steak pinwheels are endless! Here are some of my favorites:

• Southwestern steak pinwheels by seasoning the beef with cumin and chili powder, then filling them with sliced peppers, onions, and pepper jack cheese.
• Or try an Italian steak pinwheel with a pesto spread and layers of Italian meats like salami and prosciutto and cheeses like mozzarella, provolone, or shredded Parmesan cheese.
• For a Mediterranean flair, try them with sun-dried tomatoes, spinach, and feta cheese.
• Use sauteed mushrooms and onions with provolone cheese for Philly cheesesteak roll-ups.

Frequently Asked Questions

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