Description

If you’re looking for an impressive yet simple dish that wows at the dinner table, steak pinwheels are the answer! This easy flank steak pinwheel recipe transforms a basic cut of beef into a restaurant-quality dish bursting with flavor.

Flank steak is rolled with a mouthwatering filling of melted cheese, spinach, sun-dried tomatoes, and seasonings, then sliced into perfect pinwheels. Whether you’re preparing a romantic dinner, a holiday feast, or a crowd-pleasing appetizer, this recipe is guaranteed to impress.

Keep reading for the ultimate guide to making the best steak pinwheels at home, with pro tips, variations, and serving suggestions to elevate your cooking!

Ingredients

Scale

For the Steak & Marinade:

1 (2-pound) flank steak, pounded to ½-inch thickness
⅓ cup olive oil
⅓ cup soy sauce
⅓ cup Worcestershire sauce
1 ½ tbsp Dijon mustard
1 ½ tbsp lemon juice
2 cloves garlic, minced and divided
1 ½ tsp Italian seasoning
¾ tsp ground black pepper
½ tsp salt

For the Filling:

⅓ cup chopped onion
⅓ cup dry bread crumbs
2 cups fresh baby spinach leaves
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
½ cup chopped sun-dried tomatoes (packed in oil), drained

Instructions

Step 1: Prepare the Marinade

In a mixing bowl, whisk together the olive oil, soy sauce,Worcestershire sauce, Dijon mustard, lemon juice, 1 minced garlic clove, Italian seasoning, and black pepper.
Set aside while you prepare the steak.

Step 2: Marinate the Steak

Place the flank steak on a cutting board and pound it to ½-inch thickness.
Make shallow diagonal cuts about 1 inch apart across the surface of the steak to help absorb the marinade.
Place the steak in a large resealable bag and pour in the marinade.
Seal the bag (removing as much air as possible) and refrigerate for at least 8 hours or overnight, turning occasionally.

Step 3: Prepare the Filling

Preheat your oven to 350°F (175°C).
Remove the steak from the marinade and pat dry with paper towels.
On a cutting board, sprinkle salt over 1 minced garlic clove and mash it into a paste using the flat side of a knife.
Spread the garlic paste evenly over the top of the steak.
Sprinkle chopped onions and bread crumbs over the steak.
Layer fresh spinach leaves, shredded Swiss cheese, grated Parmesan, and chopped sun-dried tomatoes evenly over the steak.

Step 4: Roll & Secure the Steak

Starting from one of the short ends, tightly roll up the steak like a jelly roll, enclosing the filling.
Secure the roll with kitchen twine or toothpicks at 1-inch intervals.
Place the steak roll seam-side down in a baking dish.

Step 5: Bake & Slice

Bake uncovered for 1 hour or until a meat thermometer inserted into the center reads at least 145°F (63°C) for medium doneness.
Let the pinwheels rest for 5-10 minutes before slicing.
Cut into 1-inch thick pinwheels, serve hot, and enjoy!

Notes

Tenderize for Better Texture – Pound the steak evenly to ensure uniform cooking.
Let the Marinade Work – Marinate overnight for maximum flavor absorption.
Roll Tightly – A snug roll ensures the filling stays intact while slicing.
Use a Sharp Knife – Clean, even cuts make the perfect pinwheel slices.
Secure Properly – Kitchen twine or toothpicks help hold the roll in place.