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Steak Pinwheels

Steak Pinwheels

This steak pinwheel, filled with cheese, spinach, and sun-dried tomatoes, is a perfect choice when you want to impress guests at dinner. Plus, it's quick and simple to prepare.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak butterflied and pounded evenly
  • 4-5 slices provolone cheese
  • 1 cup fresh spinach
  • 1/3 cup sun-dried tomatoes in oil
  • Salt and pepper to taste
  • Olive oil for grilling
  • Butcher’s twine to secure pinwheels
  • Optional: 1/4 cup cream cheese for variation

Method
 

  1. Prepare the Flank Steak: Trim off any excess fat and butterfly the steak by slicing it down the middle, opening it flat. Pound the steak until even.
  2. Season the Meat: Lightly season both sides with salt and pepper.
  3. Add the Filling: Layer provolone cheese, fresh spinach, and sun-dried tomatoes evenly over the steak. For a creamy variation, spread cream cheese before adding the spinach and tomatoes.
  4. Roll It Up: Tightly roll the steak from one end to the other, securing it with butcher’s twine.
  5. Season the Outside: Rub olive oil on the outside of the roll and season again with salt and pepper.
  6. Grill the Pinwheels: Heat your grill to 400°F. Place the steak pinwheels on the grill, cooking for 3-4 minutes per side until nicely browned.
  7. Rest and Serve: Remove the pinwheels from the grill and let them rest for a few minutes. Slice into individual rounds, remove the twine, and serve garnished with fresh parsley.

Notes

Keto variation: For keto steak pinwheels, replace sun-dried tomatoes with mushrooms or bell peppers.
Grilling tip: For a smoky flavor, cook on an outdoor BBQ grill at medium-high heat.