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Stuffed Flank Steak Pinwheels

Stuffed Flank Steak Pinwheels

  • Yield: 2 servings
  • Prep Time: 10 minutes
  • Cooking Time: 13 minutes
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  • 2 tsp Dried parsley
  • Salt, to taste
  • Pepper, to taste
  • 2 cups Spinach, torn
  • 1.5 lb Flank steak
  • 1 tbsp Vegetable oil
  • 1 1/2 cup Parmesan cheese
  • 1 Lemon, zested


  1. Preheat oven to 375 F.
  2. Place steak on a cutting board, cover with plastic wrap and pound until thin, being careful not to make it so thin that holes appear.
  3. Butterfly the steak and season both sides with the parsley, salt and pepper.
  4. Combine torn spinach with a pinch of salt and set aside.
  5. Sprinkle the cheese over the steak leaving a 1 inch border along the edge. Then add the lemon zest and spinach on top of the cheese.
  6. Roll the steak up tightly and secure with twine or skewers evenly down the roll, you’ll have about 6 pinwheels. Carefully slice the meat between the twine and set pinwheels aside.
  7. Heat vegetable oil in a cast iron skillet over medium-high heat. Add the pinwheels and brown each side for about 2-3 minute, then place them on a baking tray. Bake them for 5-10 minutes until a meat thermometer reads 135 for medium, or to desired doneness.


Recipe adapted from