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Savory Grilled Flank Steak Pinwheels with Spinach and Cheese

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These savory grilled flank steak pinwheels combine smoky charred steak with a creamy spinach and cheese filling, perfect for quick, impressive meals or gatherings.

Ingredients

Scale
  • 1.5 pounds flank steak, trimmed and pounded thin
  • 4 cups fresh spinach (about 120 grams), washed and roughly chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, plus extra for brushing
  • Salt and pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley or basil

Instructions

  1. Trim any excess fat off the flank steak. Place it between two sheets of plastic wrap and pound it with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick and even, about 5–7 minutes.
  2. Lay the flattened steak on a clean surface. Brush Dijon mustard evenly over the top side. Sprinkle salt, pepper, and red pepper flakes if using.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Toss in chopped spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
  4. In a bowl, combine the sautéed spinach, shredded mozzarella, grated parmesan, and fresh herbs. Stir gently to mix.
  5. Spread the spinach and cheese mixture evenly over the mustard-coated steak, leaving about 1 inch (2.5 cm) border on the edges. Starting from one long side, tightly roll the steak into a log shape. Secure with toothpicks or kitchen twine.
  6. Preheat grill to medium-high heat (around 400°F or 200°C). Brush grill grates with oil to prevent sticking.
  7. Place the rolled steak seam-side down on the grill. Cook for 4-5 minutes per side, turning carefully to get even grill marks. Cook until internal temperature reaches about 130°F (54°C) for medium-rare or longer for preferred doneness.
  8. Remove pinwheels from grill and let rest for 5-7 minutes. Remove toothpicks or twine, then slice into 1-inch (2.5 cm) thick rounds. Serve warm.

Notes

Pound the flank steak thin for even cooking and tenderness. Spread Dijon mustard for a subtle tang. Secure rolls tightly with twine or toothpicks to prevent filling leaks. Rest steak after grilling to keep it juicy. Chill rolled steak before grilling if cheese oozes too much. Use a spray bottle to control flare-ups on the grill.

Nutrition

Keywords: flank steak pinwheels, grilled steak recipe, spinach cheese pinwheels, easy steak recipe, barbecue steak, stuffed flank steak

Find it online: https://cooltastes.com/savory-grilled-flank-steak-pinwheels-recipe-easy-homemade-spinach-cheese/