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Grilled Flank Steak Pinwheels Recipe

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3.8 from 7 reviews

These Grilled Flank Steak Pinwheels are a flavorful and visually impressive dish that combines tender flank steak, melted provolone cheese, and fresh spinach. Rolled and grilled to perfection, they make a perfect appetizer or main course for gatherings and weeknight dinners alike.

Ingredients

Main Ingredients

  • 2 pounds flank steak (butterflied)
  • 9 slices provolone cheese
  • 2 cups fresh spinach
  • 1 Tablespoon olive oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Butterfly the Flank Steak: Place your palm flat on top of the steak and make a horizontal cut across the grain to open the flank steak like a book, maintaining an even thickness. Make short, shallow cuts as needed until the steak is almost fully cut through, then flatten it out. You may pound it with a meat mallet if uneven, but this is optional.
  2. Season and Layer: Lay the butterflied steak on a cutting board and season evenly with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Lay the 9 slices of provolone cheese over the steak to cover the surface, then spread 2 cups of fresh spinach evenly on top.
  3. Roll the Steak: Starting at one end, tightly roll the steak lengthwise while packing in any loose cheese and spinach as you go to create a compact roll.
  4. Secure and Season: Place skewers every 1 to 2 inches along the seam of the roll to hold it together. Brush the outside with 1 tablespoon of olive oil and season with the remaining 1 teaspoon salt and ½ teaspoon black pepper.
  5. Cut into Pinwheels: Cut halfway between the skewers to create even rounds. If the pinwheels don’t hold together well, tie them gently with kitchen twine to secure for grilling.
  6. Grill: Preheat the grill and cook the pinwheels for approximately 4 minutes per side, or until they reach your preferred level of doneness. Remove from the grill and let them rest for 5 minutes before serving.

Notes

  • Butterflying the steak evenly ensures the filling stays inside during grilling.
  • If you don’t have a grill, you can cook the pinwheels in a grill pan or cast iron skillet over medium-high heat.
  • Letting the pinwheels rest after grilling helps keep the juices locked in for tender bites.
  • Use toothpicks instead of skewers if preferred, just ensure they are heat safe for grilling.
  • For added flavor, consider brushing the pinwheels with a marinade or barbecue sauce before grilling.

Find it online: https://lauracooks.com/grilled-flank-steak-pinwheels-recipe/