how to cook steak pinwheels

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These Flank Steak Pinwheels are stuffed with cheese, herbs, and spinach. They're an easy gourmet twist on steak that's more economical than serving steak on its own.

This recipe costs about $24.07 to make 6 servings, which is just $4.02 per serving.

For a complete meal, serve the steak alongside these Grilled Potatoes in Foil, our One-Hour French Bread, and finish it off with this Slow Cooker Chocolate Lava Cake.

A close up picture of the finished Flank Steak Pinwheels in a pan.

Flank Steak Pinwheels

These pinwheels are fancy enough for a dinner party or a holiday like Valentine's day. This recipe is a great way to have steak on a budget because the extra filling stretches how much steak you actually need per person.

This is a fun dinner for your family to dine on for Valentine's Day, to celebrate a birthday or graduation, or just because it's delicious!

It doesn't look very easy, but it really is pretty simple. These Flank Steak Pinwheels beautifully seasoned, stuffed with cheese, rolled up, seared, and baked to perfection.

Your entire family will think you have made a gourmet meal. When in reality, it's simply their favorite cut of meat with a twist!

Six Flank Steak Pinwheels in a pan.

Is flank steak tough or tender?

Flank Steak is a tougher cut of meat. Thin slices are best for this meat. Also, follow the directions correctly when cooking the steak, as cooking the meat for too long can result in a tougher steak.

How to make Flank Steak Pinwheels recipe:

STEP ONE:First, place the steak on a cutting board between two large pieces of plastic wrap. Then pound each side of the steak until it is 1/4-inch thick.

STEP TWO:Next, season both sides o the steak. Then, spread Boursin cream cheese over one side of the steak and top with three slices of provolone cheese and spinach.

STEP THREE:Roll the steak up tightly. Wrap it tightly in plastic wrap and freeze for 15 minutes. This will make slicing the steak into pinwheels much easier.

STEP FOUR:Remove the plastic wrap. Tie the steak with twine every 1 1/2 inches and trim the extra twine.

STEP FIVE:Use a sharp knife to cut the steak into 6 pieces 1-1 1/2 inches apart. Preheat the oven to 350 degrees F.

STEP SIX:While the oven is preheating, preheat a grill pan over medium-high heat. Place the steak pinwheels in the pan and cook until browned on both sides.

STEP SEVEN:Finally, place the pan in the oven for 8-10 minutes. Remove the steak from the oven and tent with foil for 5 minutes. Cut the twine and remove it before serving.

A picture collage of how to make Flank Steak Pinwheels.

Cook's Tools:

measuring spoons
cutting board
Chef's knife
10-inch cast-iron skillet
meat mallet
solid turner
instant-read thermometer

How much will this Flank Steak Pinwheels recipe cost to make:

RECIPE COST: $24.07

PRICE PER SERVING: $4.02

All of the ingredients needed to make Flank Steak Pinwheels.

2.25 pound Flank steak –$17.98
5.2 oz Boursin cream cheese – $4.98
1 Tablespoon cracked peppercorns –$0.49
2 Tablespoons unsalted butter –$0.20
1 Tablespoon minced garlic –$0.15
3 slices provolone cheese –$0.56
1 cup spinach –$0.21

To find out more about how we price our recipes, check out Budget Recipes Explained .

The Flavor and Recipe Variations

This recipe is versatile because you can stuff the flank steak with virtually any toppings besides the suggested Boursin cream cheese, Provolone, and spinach. We especially like:

arugula
Havarti
cheddar
blue cheese crumbles
pimento cheese
roasted red peppers
deli ham
prosciutto
salami

How long is it good for:

Serve: You can keep the finished pinwheels at room temperature for up to 2 hours before they will need to be stored in the refrigerator.

Store:Leftover will keep in an airtight container in the refrigerator for 2-3 days.

Freeze: We do not recommend freezing the pinwheels. The cheese and spinach do not freeze and then thaw well.

How to get the kids involved with this recipe:

Ages 2-3: Have your kiddo place the cheese slices on the steak. This will be a great time to practice counting!

Ages 4-5:Teach them how to pound the steak flat with the rubber mallet. Be sure to discuss proper hand washing techniques to do before and after pounding the meat.

Ages 6-8: Let your child roll the steak. They can also assist with tying the twine around the steak.

Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.

Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

A finished Flank Steak Pinwheel on a white plate with asparagus spears.

More Main Dish Ideas:

15-Minute Skillet Tilapia with Artichokes and Tomatoes
American Goulash
Copycat Olive Garden Fettuccine Alfredo
Foolproof Grilled Recipes
Grilled BBQ Chicken Breasts
Ground Beef and Broccoli Teriyaki
Homemade Sloppy Joes
Inside Out Chicken Pot Pie
Instant Pot Meatloaf
Pulled Pork
Machaca Burritos
Meatball Subs
One Pan Cheesy Broccoli Chicken
Philly Cheesesteak Sloppy Joes
Slow Cooker Pot Roast

An overhead picture of the finished Flank Steak Pinwheels.

Flank Steak Pinwheels

Recipe Cost 24.07

Serving Cost 4.02

Course Main Course

Cuisine American

These Flank Steak Pinwheels are stuffed with cheese, herbs, and spinach. They're an easy gourmet twist on steak.

Servings: 6 people

Cook Mode Prevent your screen from going dark

Prep Time 30 mins

Cook Time 15 mins

Total Time 1 hr 5 mins

Measuring spoons
cutting board
chef's knife
10-inch cast-iron skillet
meat mallet
solid turner
cooking twine
plastic wrap
instant-read thermometer

2.25 pound flank steak
5.2 oz Boursin cream cheese any flavor
1 Tablespoon cracked peppercorns
1 Tablespoon minced garlic
2 Tablespoons unsalted butter
coarse salt
3 slices Provolone cheese
1 cup spinach

POUND STEAK:

Place steak on a cutting board between 2 large pieces of plastic wrap.
Pound each side of the steak using a meat mallet until the steak is an even 1/4-inch thickness.

FILL STEAK:

Remove plastic wrap and season both sides of the steak with peppercorns and garlic.
Spread Boursin cream cheese evenly on one side of the steak.
Top with 3 slices of provolone cheese and spinach.

ROLL AND TIE STEAK:

Starting at one side of the long edge, roll the steak up tightly. Wrap in plastic wrap and freeze for 15 minutes.
Remove the plastic wrap. Starting at the center of the steak, slide a piece of twine under the steak and tie.
Then, tie 5 more pieces of twine around the steak that are approximately 1 ½ inch apart. Trim the twine.

CUT STEAK:

Use a sharp knife to cut the steak into 6 pieces that are roughly 1-1 ½ inches thick.

PREHEAT OVEN:

Move the oven rack to the middle position and preheat the oven to 350 degrees F.

COOK STEAK:

Preheat a grill pan (that is oven-safe) or a 10-12-inch cast-iron skillet over medium-high heat.
Place steak pinwheels in the pan and cook until browned, about 2-3 minutes. Use a spatula to flip and cook until browned on the other side, about 2 minutes.
Place the pan or skillet into the preheated oven and cook for 8-10 minutes, or until the pinwheels reach the desired doneness. Use an instant-read thermometer and the chart in the notes to determine your desired doneness.

REST STEAK:

Remove the steak pinwheels from the oven and tent with foil for 5 minutes.

FINISH AND SERVE:

Cut the twine and remove. Serve.

Use an instant-read thermometer to determine your desired doneness. Please note that the steak's internal temperature increases a few degrees as its tented and rests.

RARE: 125 degrees F
MEDIUM-RARE: 135 degrees F
MEDIUM: 145 degrees F
MEDIUM-WELL: 155 degrees F
WELL DONE: 165 degrees F