Flank Steak Pinwheels
Submitted by happyzhangbo
Flank steak pinwheels rolled around herbed cheddar, sun-dried tomatoes, and baby spinach, then grilled until charred on the outside and pink in the middle. A showstopping grilled beef dinner for four.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
35 minFlank steak pinwheels look fancier than they are. Pound the steak thin, slather it with filling, roll it up, skewer it, and slice it into coins. That is it. The skewers keep each slice together on the grill so you get a charred exterior and a perfectly pink flank steak spiral inside.
Herbed cheddar spread is the glue here. It melts just enough to bind the sun-dried tomatoes and baby spinach without leaking out the sides. Softening the sun-dried tomatoes in boiling water first is essential. Skip that step and they stay leathery and chew like jerky inside the roll.
Grill marks build fast over high heat, so 3 to 4 minutes per side is all these need for medium-rare. Use a spatula when turning, not tongs, or the filling will squish out onto the coals.
Pro Tips
- Pound the steak to an even ¼ inch thickness. Uneven spots will cook at different rates and unroll on you.
- Let the rolled log rest a few minutes before slicing so the filling firms up and the pinwheels hold their shape.
- Don’t panic if skewer ends char. That’s expected and they still do their job.
- Rest the pinwheels 5 minutes after grilling so the juices redistribute before serving.
Variations
- Swap herbed cheddar for goat cheese or crumbled feta for a tangier bite.
- Use arugula or basil in place of spinach for more peppery punch.
- Add a thin layer of pesto under the cheese for a deeper herb note.
Ingredients
Directions
Preheat grill to high.
Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes.
Drain and chop.
Meanwhile, place steak between 2 large pieces of plastic wrap.
Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even ¼ inch thickness.
Rub garlic all over one side of the steak.
Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak.
Top with the sun-dried tomatoes and spinach.
Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
Carefully rub salt and pepper all over the outside of the steak roll.
Turn the roll so the overlapping edge is on top.
Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together.
Slice the roll into 8 equal portions, roughly 1 to 1½ inches thick, with a skewer in each.
Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
Oil the grill rack (see Tip).
Grill the pinwheels 3 to 4 minutes per side for medium-rare.
Use a spatula when turning them to prevent too much filling from falling out. (Don’t worry if the ends of the skewers burn. They will still hold the pinwheels together.)
Remove the skewers; let the pinwheels rest for 5 minutes before serving.
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