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.
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
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.
• 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.