These Flank Steak Pinwheels are a delicious and easy dinner option that your whole family will rave about. Made with tender flank steak, gooey cheese, and frozen spinach, these pinwheels are bursting with flavor and melt-in-your-mouth tenderness.
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Steak Pinewheels
Whenever I want to make something that feels celebratory but isn't fussy, I turn to flank steak pinwheels. They’re my secret weapon for entertaining because they work as a stunning main course or an elegant passed appetizer. I appreciate that they’re a balanced, protein-rich meal in one neat package, and the fact that I can assemble them ahead of time means I get to enjoy the party, too, instead of being stuck in the kitchen.
Our family loves pinwheels. There are so many different ways that you can make them, and also you can never go wrong with any protein stuffed full of cheese. There is no such thing as too much cheese.
What you'll need
Pro Tip
When you are pounding the meat out, try to get it into an even thickness so that it cooks at the same rate.
Flank Steak Pinwheels
Ingredients
For the steak:
- ½ cup vegetable oil
- 2 Tablespoons white vinegar
- 1 Tablespoons lemon juice
- 2 Tablespoons brown sugar
- 2 teaspoons dijon mustard
- 3 garlic cloves minced
- ½ teaspoon black pepper
- 1 ½ flank steak
- 1 teaspoon salt or to taste
For the filling:
- 2 tablespoons butter room temperature
- 1 cup mozzarella cheese shredded
- 1 cup frozen spinach thawed
- ½ cup crumbled feta cheese
Instructions
- Butterfly the meat and pound with a meat mallet about ¼ inch thick..
- In a mini food processor add marinade ingredients and process until combined.
- Pour marinade in a bag then place butterflied steak in. Coat steak with marinade then seal well.
- Refrigerate for 6- 24 hours.
Assemble the rolls:
- Preheat oven to 375F.
- Take the steak out of the marinade and place on a cutting board.
- Place butter in a small bowl and try to whip it with a spoon or a small whisk.
- Spread butter evenly on top of the steak then layer mozzarella, spinach and feta cheese on top.
- Roll the meat tightly starting from the shorter side until the end.
- Cut about 20 inches twine pieces, you will probably need 5 pieces.
- Tie the pieces around the roll two inches apart to secure.
- Heat a skillet or a cast iron skillet on medium high, pour oil and swirl the pan to coat.
- Sear pinwheels on each side for 2-3 minutes then remove to a cutting board and let it rest for 5 minutes to handle.
- Slice the roll into pinwheels so the twine is in the middle of each one.
- Place pinwheels on a baking sheet and pour any remaining fat in the skillet over.
- Cover with aluminum foil and bake in the center of your oven for 10-20 minutes minutes or until they reach your desired level of doneness.
- Remove from oven and let it rest for 5 minutes before serving.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
How to make steak pinehweels
1- Butterfly the meat and pound it with a meat mallet about ¼ inch thick. In a mini food processor, add marinade ingredients and process until combined.
2- I like to marinate the steak right in a zip-top bag for easy cleanup. Pour the marinade into the bag, add the steak, seal it tightly, and give it a good massage to coat everything evenly. Then, let it work its magic in the fridge for at least 6 hours, or even overnight for the best results.
3- Take the butterflied flank steak out of the marinade and place it on a cutting board. Spread butter evenly on top of the steak. Layer mozzarella, spinach, and feta cheese on top.
4- Roll the meat tightly, starting from the shorter side until the end. Cut about 20 inches of butcher twine pieces; you will probably need five-seven pieces. Tie the pieces around the roll two inches apart to secure.
5- Heat a skillet or a cast-iron skillet on medium-high heat, pour oil, and swirl the pan to coat. Sear the beef roll on each side for 2-3 minutes to form a nice crust, then remove to a cutting board and let it rest for 5 minutes to handle.
6- Slice the roll into pinwheels so the twine is in the middle of each one.
7- Place pinwheels on a baking sheet and pour any remaining fat from the skillet over. Cover with aluminum foil and bake in the center of your preheated 375°F oven for 10-20 minutes or until they reach your desired level of doneness. Remove from the oven and let it rest for 5 minutes before serving.
FAQs
There are two secrets to keeping flank steak tender. Marinate the meat to help break down the fibers, and do not overcook the meat. This will help you get tender meat every time.
You will roll the meat tightly by starting at the smaller side and rolling until it is tightly wrapped.
Swap out the mozzarella cheese for slices of provolone cheese. Provolone always goes great with beef. Not a fan of feta cheese? You can use Parmesan cheese instead. Honey or pure maple syrup would also work to add some sweetness to your marinade. Add some red pepper for extra heat. For extra flavor mix in a tablespoon of lemon zest.
Store leftover pinwheels in an airtight container in the fridge for up to 3 days. You can also freeze the leftover pinwheels in a freezer-safe bag for up to three months. Thaw in the fridge overnight before reheating. The best way to reheat flank steak pinwheels is in a skillet over medium heat for about 5 minutes. Flipping halfway through. Add a small amount of butter or oil to your skillet so that your steak doesn't stick and burn.
One great thing about this recipe is that you can marinate the beef for up to 24 hours in advance. So, save yourself a little time in the kitchen to start the process the night before.
More Tips
- To get a smooth whipped butter, make sure that the butter is completely softened or at room temperature before you beat it.
- It's important to let your pinwheels rest before you cut or serve them so that the juices don't run out when you cut them.
- If you do not have butcher’s twine, you can use wooden skewers to secure the roll.
Serve With
I love to serve these steak pinwheels with a starchy side like Whipped Sweet Potatoes or Cheesy Mashed Potatoes. We also serve them with a healthy and green side dish like these Air Fryer Frozen Asparagus or these Brussel Sprouts.
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Retta
Thank you for the recipe! I am so excited to have found your site, looking forward to following you.