How To Cook Pinwheel Steaks

Want a steak, but not a steak – a culinary creation that spins off the plate. Pinwheel steaks – the swirly meat world. They were the kind of dish that made me the grill champion of my neighborhood block party. And when I first saw those beefy spirals stuffed with herby cheesy goodness, I knew I had to learn how to cook them.

And before you pull out the apron, know this: Making these meaty beauties takes less effort than convincing a toddler that broccoli is a treat. I’ve spun these steaks more times than a DJ at a disco – every time they’re juicier and better than the last.

But when I fire up the grill and those savory smells fill the air, it’s dinner – it’s a showstopper. So today I bring you my show-stopping pinwheel steaks. Get ready to bookmark this page because once you try these spicers you’ll be spinning back for more.

Key Points You Should Know.

1. I find the most important thing when you cook pinwheel steaks is getting the meat tender and the seasoning even. I do this by lying the steak flat and pounding it before I add my herbs and spices. This gives the steak flavor and breaks down the muscle fibers for a tender bite.

2. When I roll the steak I just hold it really close so it doesn’t tear. I put the filling on a plate, leaving a little around the edges, and then rolled it up to keep the filling in and make a pinwheel. Skewers or toothpicks can help shape the steak while cooking.

3. The key to pinwheel steak success is controlling the heat. I always heat my grill or pan to medium high before I put the steaks on. This gives it a nice sear on the outside and keeps the inside juicy. Don’t rush the cooking: Otherwise, the outside will burn before the inside is done.

4. To check doneness without overcooking, I use a meat thermometer to read the internal temperature of the steak. For medium-rare, I go for a temperature of 130-135 degrees. The timing should be adjusted depending on thickness but it takes about 4-5 minutes per side for steaks about 1-inch thick.

5. The steaks always rest before I slice into them. I usually let them rest for five minutes so the juices can spread out over the meat. And this pause is more than just a momentary one. It helps to brown the pinwheel steak before cutting it.

Selecting the Right Cut

So in my quest for mouthwatering dishes, I learned to start with the right cut for pinwheel steaks. I find a good quality beef at my local butcher – flank or skirt steak – that is uniform in thickness – that way it cooks evenly. Fresh meat should be bright colored and free of unpleasant odors.

Preparing the Steak

I lay the steak flat and trim off the excess fat. I make the steak very tender so the fibers are soft when it cooks. Then I season both sides with salt, pepper, and any of my spices – garlic powder and rosemary will do – a little bit of each.

Adding the Filling

And then the filling – I get really creative. So I put a little of my favorite filling in there – spinach, cheese and sun-dried tomatoes – and then tuck it in tightly. The trick is not to overfill, though that’s tempting.

Rolling and Tying

So I roll the steak from one end to wrap it tightly with the filling. Then I roll the steak at 2-inch intervals with kitchen twine. Cut between the twine for individual pinwheels.

Seasoning the Pinwheels

I season the pinwheels just before I cook. A pinch of coarse sea salt and some fresh herbs make a crusty treat. I season the meat so it gets seared on the outside.

Grilling to Perfection

My grill is on medium-high, which is perfect for pinwheel steaks. So I put the steaks on the grill and cook them for about 3-4 minutes per side until they are charred but still very tender inside.

Pan-Searing for Indoor Cooking

When I can’t grill outside, I pan-sear. I heat a cast-iron skillet on medium high heat with a little oil to prevent it from sticking. Soaking for the same amount of time as grilling makes a crusty pinwheel steak without losing flavor.

Resting the Meat

And finally, I can’t stress enough how important it is to let the steaks rest after they cook. A rest of 5-7 minutes allows the juices to spread out so each bite is full of flavor. This also makes removing the twine easier – the meat will not fall apart.

Slicing and Serving

I snip away the twine and slice into the pinwheels if they haven’t been pre-cut after resting. That’s my moment of truth, seeing the spirals of filling and tender meat. I put them on a warm platter and they become the talk of the table.

Pairing with Sides

And to go with the pinwheel steaks, I get some contrast sides. Light arugula salad with balsamic vinaigrette and some roasted baby potatoes make a light meal. I like to put flavors together on my plate.

Ensuring Food Safety

I always use a meat thermometer to check that the internal temperature is at the safe minimum. Steak should be cooked to at least 145degF and then allowed to stand for 3 minutes to kill off any potentially harmful bacteria, according to the USDA.

So how do I make pinwheel steaks better?

1. Experiment with marinades. A good marinade will give the steak more flavor and tenderize it.
2. Add ethnic spices for a twist. For something more exotic, try za’atar or garam masala.
3. Take a basting approach. When grilling, a nutty flavor might come from slathering the steak with melted butter.
4. Choose complementary toppings. Add chopped herbs or a dollop of compound butter and serve.

Final Thoughts on How to Cook Pinwheel Steaks.

In my experience, cooking pinwheel steaks is as rewarding as it is delicious. It can impress guests or satisfy a hankering for something a little more upscale than your average steak. Tender meat, rich filling and a perfect sear – what a combination! Choose good quality ingredients, do not rush the preparation and use proper cooking techniques.

And personally, I think it helps to take that extra minute to plate the steaks. But eating is a sensory experience too – and those spirals are bound to make an impression. I hope these pinwheel steak dinner FAQs and tips help you out!

Pinwheel Steaks

Juicy steak rolled up with a savory stuffing of spinach, cheese, and sun-dried tomatoes. These little spirals look fancy but are surprisingly easy to make. With tender meat and a burst of flavor in every bite, they’re perfect for impressing guests or treating yourself.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 400 kcal

Ingredients

  

• 1½ to 2 pounds flank or skirt steak trimmed and pounded flat
• 2 tablespoons olive oil plus more if you want to marinate
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary or your favorite herb
• 1 cup fresh spinach roughly chopped
• ½ cup shredded cheese like mozzarella or provolone
• 3 tablespoons sun-dried tomatoes finely chopped
• Optional marinade: ¼ cup olive oil 2 cloves minced garlic, 1 tablespoon chopped fresh herbs
• Butcher’s twine or toothpicks

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Instructions

 

Prep the Steak:

• Lay the steak flat on a cutting board and gently pound it with a meat mallet.
• Season both sides with salt, pepper, garlic powder, and dried rosemary.
• If marinating, combine optional marinade ingredients in a bowl, then coat the steak and let it rest in the fridge for a couple of hours.

Add the Filling:

• Spread the chopped spinach, shredded cheese, and sun-dried tomatoes evenly over the steak, leaving a small border around the edges.

Roll and Secure:

• Start rolling from one end, keeping it snug.
• Tie the roll at 2-inch intervals with butcher’s twine (or use toothpicks).

Slice into Pinwheels (Optional):

• You can slice the roll into individual pinwheels before cooking, or leave it whole and slice later.

Grill or Pan-Sear:

• Preheat grill or skillet to medium-high heat.
• Cook pinwheel steaks for about 4–5 minutes per side if sliced, or until the internal temperature reaches at least 145°F (medium-rare). Adjust time if you keep it as one roll before slicing.

Rest and Serve:

• Let the steaks rest for 5–7 minutes.
• Cut away the twine or remove toothpicks.
• Slice, plate up, and enjoy!

Notes

• If using an indoor pan, a cast-iron skillet works best for an even sear.
• Let the steak come to room temperature before cooking for the most even results.
• You can easily swap out the filling with different cheeses or herbs.

Keyword easy dinner, grilled steak, Pinwheel Steaks, Rolled Steak, Stuffed Steak

FAQ

Pinwheel steaks – where do I get them?

Pinwheel steaks are flattened steaks rolled with cheese, herbs and sometimes vegetables. Such rounds of steak goodness are usually available from your local butcher shop or even in the meat section of some supermarkets. Look for evenly cut and prepared rolls.

Should the pinwheel steaks be marinated before cooking?

Marinating is not a must, but it will improve the flavor. If you have time, a marinade with olive oil, garlic and your herbs will give the meat some extra spicing. A couple hours should be enough for the steak to absorb the flavors.

How do you keep the filling in the steaks?

The filling must stay in place. Tie the pinwheels at one to two-inch intervals with butcher’s twine. This keeps them in shape and the filling from spilling out when they cook.

What should the temperature be for pinwheel steaks?

I recommend turning the pinwheel steaks up to medium-high heat. For grilling, set the temperature at about 400 degrees Fahrenheit for a nice sear on the outside and to cook the food evenly. If using an oven, heat it to about 375 degrees Fahrenheit.

How long should I cook pinwheel steaks on the grill or in the oven?

Grill each side for 4 to 5 minutes for medium-rare; in the oven, it would take 25 to 30 minutes. But cooking times vary, so the best gauge is a meat thermometer – look for the internal temperature of 145 degrees Fahrenheit for medium-rare.

What sides go well with pinwheel steaks?

Serve your pinwheel steaks with your favorite rich sides. Crisp green salads, roasted vegetables or a creamy potato gratin will offset the steak’s hearty flavor.

Can pinwheel steaks be made ahead of time?

You can certainly put together the pinwheel steaks a day in advance and refrigerate them. It will save you time & it will make the flavors mix better. Just wrap tightly and let them come to room temperature before cooking.

How do you tell when the pinwheel steaks are done?

You can best gauge doneness with a meat thermometer. Put it in the center of the steak, away from the filling, to check the internal temperature. For medium-rare, go for 145°F or 160°F.

What do you season your pinwheel steaks with?

Remember that the filling also adds flavor, so be conservative with the salt and pepper on the meat. Use your favorite steak seasoning or go with herbs that go with the filling.

Is it important to rest the meat after cooking?

Definitely. Let the pinwheel steaks rest for about 5 to 10 minutes before slicing. This lets the juices redistribute so each slice is tender and flavorful. Not doing this will result in drier meat and less satisfaction with your cooking.