These grilled steak pinwheels are packed with three kinds of cheese, spinach, and a generous amount of garlic.
They seem to be difficult to create, yet they are quite simple to prepare. The whole prep and cooking procedure takes roughly 45 minutes from start to finish.
They are, like most of my recipes, quite adaptable. If spinach and cheese aren’t your thing, I’ve included some more filling possibilities below.
Contents
The steak: what cut to choose
I picked flank steak for this dish. Flank steak is derived from the cow’s flank, immediately under the sirloin. It receives a lot of effort coming from the animal’s abdomen region, so it remains incredibly slim and might be a touch difficult depending on how you cook it.
Beef tenderloin would also be a good option for this meal, but it would be more costly than the simple flank. The trick to this recipe is to use a leaner cut of beef, so seek for flank, tenderloin, or sirloin.
When shopping for flank steak, you will notice that the meat has a deeper red hue than other cuts. The meat should have very little fat on it, although there may be some silver skin (connective tissue) on it. Again, if it was correctly clipped, there shouldn’t be much.
This dish asks for a 1.5-pound chunk of flank steak. If you want to attempt to feed more people, I suggest purchasing an extra cut of steak rather than a bigger individual piece.
This size is much simpler to deal with while making the pinwheels.
How to make grilled steak pinwheels
While they seem to be difficult to build, they are surprisingly simple. The whole procedure takes less than 45 minutes, with the steak resting in the freezer for 15 of those minutes! This meal is ideal for a dinner party or a weekday supper with your family.
Furthermore, the steak may be prepared up to two days ahead of time and refrigerated with no influence on the final meal.
1. Butterfly the steak
The first step is to butterfly and flatten your steak.
Butterflying meat simply means taking a huge, thicker cut and slicing it along the center to make a broader, but thinner cut of meat.
Because I want the pinwheels to be balanced, I prefer to utilize the butterfly approach in this recipe. If the steak is excessively thick, it will be more difficult to wrap up the pinwheels, but they will also break apart.
2. Tenderize and season
After you’ve butterflied your steak, cover it with plastic wrap and pound it with a meat tenderizer.
You should strive for an overall thickness of around half an inch. Also, ensure that your steak is pounded to an equal thickness throughout. This will guarantee that your pinwheels roll easily and are fairly consistent in size.
Once your flank steak is pounded, season it well with your favorite SPG rub. If you don’t have one, mix equal parts kosher salt, coarse black pepper, and granulated garlic. I used the PS Seasoning The BBQ General SPG Rub for this dish.
3. Stuff your pinwheels
I used Boursin cheese, shredded parmesan, baby spinach, shredded mozzarella, and a pinch of garlic in this recipe. But, as I previously said, the possibilities with this recipe are really limitless.
Here are some fantastic pinwheel combos to try:
- Southwest Steak Pinwheels substitute cream cheese for Boursin cheese, then top with fresh, chopped jalapenos, cilantro, and sun-dried tomatoes. Instead of mozzarella, you could use cheddar cheese or a Mexican cheese combination!
- Pinwheels with Greek Steak You may still use Boursin cheese in this variation, but replace the parmesan with crumbled feta and top with fresh tomatoes and thinly sliced cucumber. This version would be fantastic with some tzatziki on the side!
- Pinwheels of Texas Barbecue If you want to add a BBQ flavor to the dish, just replace the Boursin cheese with cream cheese, then top with a thin coating of your favorite barbeque sauce, chopped bacon, and a strong dose of cheddar cheese. When they’re almost done, spray them with some more barbecue sauce for added flavor!
When packing your pinwheels, the idea is to keep each layer somewhat level. Boursin cheese will be the first layer in my recipe. I like the Garlic and Fine Herbs version, but any flavor combination would suffice.
Spread a thin layer of Boursin cheese over the top of your steak. Spread it all the way around the plate so that you receive a little bit in each mouthful.
Then, sprinkle on some parmesan cheese, arrange your baby spinach, and finish with a sprinkling of shredded mozzarella. Don’t be afraid of the cheese!
4. Roll it up
The following step is arguably the most intimidating, but it is really a lot simpler than you think. You’ll wrap the whole thing up into a cylindrical form. You want to wrap it up firmly so that all of the toppings remain together as it cooks.
using a piece of butcher’s rope, 2 to 2. Again, you want to tie everything up securely since the purpose here is to keep everything together.Simply take one end with your fingers and roll it up in the same way you would a rolling pin. Throughout the pinwheel, you want many layers of each topping. After rolling the steak, fasten it every 1-1.
5. Place in freezer for 15 minutes
Now, although this step is technically optional, I strongly encourage it, so keep that in mind.
For around 15 minutes, place your flank steak in the freezer. You don’t want it to freeze, but this will give it time to cool down, making it much simpler to cut into the pinwheels. Again, if you’re pushed for time, you can skip this step, but you risk your pinwheels breaking apart as you’re chopping them up.
6. Get the grill nice and hot
You may start preparing your grill while the steak is chilling in the freezer. I used my Napoleon Freestyle 425 on medium-high heat (approximately 400F) for this dish. These don’t take long to cook, but make sure the grates are good and hot before you place them on to obtain a great crust on your pinwheels.
When the 15 minutes are up and your grill is nice and hot, take the flank steak out of the freezer and slice it into pinwheels using a sharp knife. To keep each pinwheel together, cut between the pieces of butcher’s twine. You’ll grill them with the butcher’s string still attached.
All that remains is to grill them for 5 to 7 minutes each side, or until the steak reaches an internal temperature of around 135F (depending on how you prefer your steak cooked). Because flank steak may become rough if overcooked, I suggest cooking it to medium-rare for this dish.
7. Rest
After they’ve finished cooking, let them rest for around 10 minutes before serving!
Check out some more recipes that might go well with your pinwheels:
- Smoked Beer Mustard Potatoes
- Garlic and Rosemary Smoked Potatoes
- Homemade Classic French Fries
- Smoky Garlic Butter Mushrooms
- Ultra-Crispy Potato Wedges
More tasty stuffed recipes to try
- Smoked Stuffed Pepper Poppers
- Texas Twinkies: Stuffed Jalapeos with Leftover Brisket
- Stuffed Grilled Lamb Backstrap with Spinach and Feta
- Smoked Armadillo Eggs Wrapped in Bacon
