Steak Pinwheel

The moment you slice into a Steak Pinwheel, you're greeted with a stunning spiral of perfectly cooked beef wrapped around melted provolone, vibrant spinach, and ruby-red sun-dried tomatoes. Each bite delivers a harmonious blend of flavors – the rich, savory beef exterior giving way to creamy cheese, earthy spinach, and the concentrated sweet-tart punch of sun-dried tomatoes. This impressive-looking dish transforms humble flank steak into something worthy of a special occasion, yet remains surprisingly straightforward to prepare. The gorgeous presentation belies just how simple this recipe truly is.

Last weekend, I made these for a small dinner gathering, and guests were immediately impressed by the beautiful spirals on their plates. The combination of tender beef with melted cheese and vegetables had everyone asking for the recipe before they'd even finished eating.

Essential Ingredients and Selection Tips

• Flank Steak: This cut is ideal for pinwheels due to its rectangular shape, relatively uniform thickness, and excellent flavor. Look for a piece with good marbling but not too much surface fat.
• Provolone Cheese: Offers the perfect melt and mild flavor that complements the beef without overwhelming it. Choose sliced rather than shredded for easier layering.
• Spinach: Fresh spinach leaves provide color, nutrition, and a slight earthy flavor. Remove stems for the best texture in your pinwheels.
• Sun-dried Tomatoes: These concentrated flavor bombs add brightness and acidity that cuts through the richness of the beef and cheese. Oil-packed varieties work best for this recipe.

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Detailed Cooking Instructions

Step 1: Prepare the Flank Steak

Place a 1½ to 2-pound flank steak on a cutting board with the grain running horizontally. Using a sharp knife, carefully butterfly the steak by slicing horizontally almost all the way through, leaving about ½-inch uncut so it opens like a book.

Step 2: Tenderize and Shape

Cover the opened steak with plastic wrap and pound it evenly to ¼-inch thickness with a meat mallet. Trim any irregular edges to create a clean rectangle.

Step 3: Season the Interior

Remove the plastic wrap and season the inside surface evenly with 1 tablespoon of your preferred steak rub.

Step 4: Layer the Fillings

Arrange 6-8 slices of provolone cheese over the steak, leaving a 1-inch border. Add a layer of spinach leaves, then evenly distribute ½ cup of drained, sliced sun-dried tomatoes. Drizzle 1 tablespoon of the oil from the sun-dried tomato jar for added moisture.

Step 5: Roll the Steak

Starting from the edge closest to you, tightly roll the steak like a jelly roll. Apply even pressure to keep the filling in place, ensuring a compact roll.

Step 6: Secure the Roll

Use 6-8 pieces of kitchen twine to tie the roll at 1½ to 2-inch intervals, or insert skewers through the roll at the same spacing.

Step 7: Slice into Pinwheels

Using a sharp knife, slice the roll into 1½-inch pinwheels. A gentle sawing motion helps maintain the shape.

Step 8: Cook to Perfection

Preheat your grill or skillet to high heat (400°F). Cook the pinwheels for 4-5 minutes on the first side without moving, then flip and cook for another 3-4 minutes for medium-rare (125°F) or 5-6 minutes for medium (135-140°F).

Step 9: Rest Before Serving

Transfer pinwheels to a plate, tent loosely with foil, and let rest for 5-10 minutes.

Step 10: Plate and Garnish

Remove twine or skewers and serve. For added presentation, drizzle with balsamic reduction or sprinkle with freshly chopped parsley.

My first attempt at steak pinwheels taught me that proper pounding is essential. I rushed this step and had uneven thickness, which resulted in some areas overcooked while others remained underdone. Now I take my time ensuring uniform thickness throughout for perfectly cooked pinwheels.

I once made the mistake of slicing the pinwheels too thin, resulting in unstable pieces that fell apart during cooking. Now I maintain a thickness of at least 1½ inches to ensure structural integrity while still cooking relatively quickly.

Final Thoughts

Steak pinwheels represent a creative evolution of traditional stuffed and rolled meats found across many culinary traditions. Similar to Italian braciole, German rouladen, or Latin American matambre, this technique transforms everyday ingredients into something special through clever preparation. The addition of contemporary ingredients like sun-dried tomatoes brings a modern twist to this timeless cooking method.

What makes these pinwheels truly special is how they elevate a weeknight dinner into something that feels celebratory. The spiral pattern creates an immediate visual impact that signals 'special occasion' without requiring advanced culinary skills. I've prepared these for intimate dinner parties and family celebrations alike, finding they consistently impress guests while still being approachable enough for less experienced cooks.

I serve these colorful spirals alongside simple sides that complement without competing—perhaps roasted fingerling potatoes and a bright green vegetable like asparagus or broccoli. The presentation speaks for itself: the pinwheels displayed proudly to show off their beautiful spiral pattern, perhaps with a light drizzle of sauce around rather than over them to maintain their visual impact. It's this perfect balance of impressive presentation and straightforward preparation that makes steak pinwheels a recipe worth mastering.

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Frequently Asked Questions

→ Can I cook these Steak Pinwheels in the oven instead of on a griddle?

Yes, you can bake these steak pinwheels in a 400°F oven for about 15-20 minutes for medium-rare, or until the internal temperature reaches 130°F. Sear them in a hot skillet first for 1-2 minutes per side to develop a nice crust.

→ What can I substitute for Dad's All Purpose Rub?

You can substitute with any steak seasoning blend or make your own with a mixture of salt, pepper, garlic powder, onion powder, and paprika. A simple salt and pepper combination works well too if you want the filling flavors to shine.

→ Can I use a different cut of steak for this pinwheel recipe?

Flank steak works best because it's flat and has good grain for rolling, but you can also use skirt steak or top round that's been pounded thin. If using a different cut, adjust cooking time based on thickness and preferred doneness.

→ What can I serve with these Steak Pinwheels?

These steak pinwheels pair beautifully with roasted potatoes, garlic mashed potatoes, or a fresh green salad. For a complete meal, add grilled asparagus or roasted vegetables alongside a crusty bread to soak up the flavorful juices.

→ Can I prepare these Steak Pinwheels ahead of time?

Yes, you can assemble the pinwheels up to 24 hours ahead and keep them refrigerated. Let them come to room temperature for about 30 minutes before cooking for the most even results. This makes them perfect for entertaining.