Steak Pinwheels
Juicy, cheesy steak pinwheels filled with creamy herbs and bright flavors make a stunning weeknight dinner or party appetizer.
Ingredients
Main Ingredients
- 1 lb flank steak Choose USDA choice for best flavor.
- 1 cup spinach, chopped Use fresh baby spinach for best texture.
- 1/2 cup cream cheese, softened Use full-fat for best results.
- 1/2 cup mozzarella cheese, shredded Provides stretch and melt.
- 1/4 cup sun-dried tomatoes, chopped Drain if packed in oil.
- 1/4 cup fresh herbs, chopped Basil and parsley recommended.
- to taste salt and pepper For seasoning.
- for grilling tbsp olive oil Brush before cooking.
- as needed toothpicks or kitchen twine For securing the rolls.
Instructions
Preparation
- Preheat your grill to medium heat, about 375°F (190°C), or preheat your oven to 375°F.
- Lay the flank steak between two sheets of plastic wrap and pound it thin to roughly 1/4-inch thickness.
Make the Filling
- In a bowl combine softened cream cheese, shredded mozzarella, chopped spinach, chopped sun-dried tomatoes, and chopped herbs.
- Stir until evenly mixed and season with salt and pepper to taste.
Roll and Secure
- Spread the cheese mixture evenly across the flattened flank steak, leaving a 1/2-inch margin at the far edge.
- Roll the steak tightly into a log, starting from the short side and secure with toothpicks or kitchen twine every 1–2 inches.
Cook the Roll
- Brush the roll with olive oil and season with salt and pepper.
- Grill for 15–20 minutes or bake for 25–30 minutes until cooked through.
Rest and Slice
- Let the roll rest for 5–10 minutes, then slice into 1-inch pinwheels.
Notes
Resting the rolls helps prevent the filling from oozing when sliced. They can be made ahead and refrigerated before cooking.