Go Back
freshly grilled pinwheel steaks stuffed with spinach, cheese, and sun-dried tomatoes, arranged on a white serving platter

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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

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

Method
 

Prep the Steak:
  1. Lay the steak flat on a cutting board and gently pound it with a meat mallet.
  2. Season both sides with salt, pepper, garlic powder, and dried rosemary.
  3. 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:
  1. Spread the chopped spinach, shredded cheese, and sun-dried tomatoes evenly over the steak, leaving a small border around the edges.
Roll and Secure:
  1. Start rolling from one end, keeping it snug.
  2. Tie the roll at 2-inch intervals with butcher’s twine (or use toothpicks).
Slice into Pinwheels (Optional):
  1. You can slice the roll into individual pinwheels before cooking, or leave it whole and slice later.
Grill or Pan-Sear:
  1. Preheat grill or skillet to medium-high heat.
  2. 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:
  1. Let the steaks rest for 5–7 minutes.
  2. Cut away the twine or remove toothpicks.
  3. 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.