These Steak Pinwheels are layered with tomato pesto, Parmigiano Reggiano, and spinach. They are kind of simple to make with only five ingredients.
Whether you call these steak pinwheels, stuffed flank steak, or beef rolls, they are simple but look cool. Next time you want to impress some people with just a little effort, try these!
For a full meal, pair these with roasted fingerling potatoes, mac & cheese, or cornbread muffins.
What you will love about these pinwheels
- Red pesto and Parmigiano Reggiano cheese make a perfect combination
- These only have 5 ingredients ( not including the salt and pepper)
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🥘 Ingredients
Flank Steak: flank steaks are pretty easy to find. If you can't find one use a skirt steak instead
Salt and Pepper
Tomato & Ricotta Pesto: also called red pesto, this adds a ton of flavor to the steak.
Parmigiano Reggiano: when the cheese and pesto melt together, it is amazing!
Spinach: use 3 cups of baby spinach
Vegetable Oil: helps to brown the steak and makes them easier to flip
Toothpicks or Butcher's Twine: to secure the pinwheels, I used 2-3 toothpicks per pinwheel
🔪 How to Make Flank Steak Pinwheels
Step 1: Butterfly the steak. If you're not sure how Sarah Mock has a great video where she walks you through it.
Step 2: Place wax paper over the steak and pound it till it's about ¼ inch thick.
Step 3: Season Both sides with salt and pepper. Lay steak flat. Spread pesto on it, then sprinkle with cheese and spinach.
Step 4: Roll the steak up as tightly as you can. Secure it with toothpicks or butcher's twine to keep the roll from coming undone. With a sharp knife, slice the roll every 1 – 1 ½ inches, making 7-9 pinwheels.
Step 5: Add vegetable oil to a cast iron skillet or oven-proof skillet. Heat the oil over medium-high heat. Once hot, add the pinwheels and brown on each side for 2-3 minutes.
Step 6: Then bake in the oven for 10-20 minutes. Cook pinwheels to 125F for rare and 160F for well done.
🥡 How to Store
Store any leftovers in an airtight container in the fridge for 2-3 day
🙋♀️ FAQ
Add neutral oil to a cast iron or oven-proof skillet. Heat up the oil over medium-high heat. Once hot, add the pinwheels and brown on each side for 2-3 minutes. Then bake in the oven for 10-20 minutes at 400F. Bake pinwheels to 125F for rare and 160F for well done
Oven Roasted Fingerling Potatoes
Jiffy Jalapeno Cornbread Muffins
Mac & Cheese
Cheesy Scalloped Potatoes
Mediterranean Rice
Roasted Brussel Sprouts with Balsamic Glaze
👩🍳Tips & Tricks
- If you cut a hole into your steak while butterflying it, cut a small slice from the side of the steak and place it over the hole before you pound it.
- Cook pinwheels to 125F for rare and 160F for well done.
Steak Pinwheels
Ingredients
- 1.75 pounds flank steak
- salt
- pepper
- ⅓- ½ cup tomato & ricotta pesto
- 1 cup shredded Parmigiano Reggiano cheese
- 3 cups spinach
- 1 tablespoon vegetable oil
- toothpicks or butcher's twine to secure the pinwheels
Instructions
- Preheat oven to 400F.
- Butterfly the steak (how to butterfly a flank steak), then place wax paper over it. Pound it till it’s about ¼ inch thick.
- Season Both sides with salt and pepper. And the lay steak flat. Spread pesto on it, then sprinkle it with cheese and spinach. Spread the fillings to the edges of the steak.
- Starting the shortest side of your steak, Roll the steak up as tightly as you can. Secure it with toothpicks or butcher’s twine to keep the roll from coming undone.
- With a sharp knife, slice the roll every 1 – 1 ½ inches, making 7-9 pinwheels.
- Add vegetable oil to a cast iron or oven-proof skillet. Heat the oil over medium-high heat. Once hot, add the pinwheels and brown on each side for 2-3 minutes.
- Then bake in the oven for 10-20 minutes. Cook pinwheels to 125F for rare and 160F for well done.
Did you make this recipe? Let me know!