Spinach Stuffed Steak Pinwheels #SundaySupper

I’m totally crushing on Spinach Stuffed Steak Pinwheels. They look and taste steak house fancy and indulgent, but they’re actually easy to make and provide a healthy dose of protein as part of a well-balanced diet!

Spinch Stuffed Steak Pinwheel

Butterflied Flank Steak is brushed with a balsamic garlic marinade and then topped with layers of spinach, mozzarella cheese, fresh tomatoes and a sprinkling of basil. It’s rolled up like a burrito, sliced and baked for a healthy, delicious and satisfying entree.

Make every meal count!

That’s the theme of today’s Sunday Supper sponsored by The Beef Checkoff and the essence of the Spinach Stuffed Steak Pinwheels recipe that I created for the campaign…wouldn’t you agree?!

Before moving to the How-To steps, let’s discuss the Why.  That is, why you can thoroughly enjoy this juicy steak as part of a healthy diet.

Flank steak is considered a high quality source of lean protein. A 3 ounce steak pinwheel, packed with cheese, spinach and tomatoes contains well over 25 grams. According to The Beef Checkoff, significant research shows that some people can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly when they consume more high-quality protein, within calorie goals.

You can test this finding for yourself with their 30 Day Protein Challenge. It’s an easy, step-by-step way to monitor your protein intake and how it impacts your satiety and mood. The goal is to eat about 25-30 grams of protein (all types…not just beef) 3 times a day.  I took the challenge and found that the reason I’m so hungry mid-morning is that I just don’t eat enough protein at breakfast!

Spinach Stuffed Steak Pinwheels

If you can roll a burrito, you can do this. And, if you’ve never rolled a burrito, you’re in luck. This is much easier!

Start with a butterflied flank steak. Ask the butcher to do this for you. Mine gladly does this for me at no charge, with a smile. 🙂

But, if you’re a true blue DIY, only from scratch kind of person, then lay the flank steak flat on a cutting board and cut the steak in half along the grain, leaving the outer edge intact, so that it will open like a book. I say this with the expertise of someone who has watched a butcher do this many times. You may also want to check out this tutorial over at Serious Eats.

Butterflied Flank Steak

Place lengths of twine about 1 inch apart under the butterflied flank steak so everything is ready to go when you are.

Brush the inside of the steak with a mixture of olive oil, balsamic vinegar and garlic.

Layers for Spinach Stuffed Steak Pinwheels

Layer the toppings on top of the steak. Spinach, mozzarella cheese, tomatoes and basil along with balsamic marinade give the pinwheel a caprese flair. Leave about a 1/2 inch uncovered around the edges because the stuffing will spread as you roll.

How to roll a beef pinwhee

Now starting rolling, and tuck, and continue rolling and tuck.

Spinach Stuffed Steak Pinwheel

Tie the roll, spacing the ties about 1 inch apart. The ends can be shaped up before you get started or after you roll. I trim everything up at the end, if necessary.

Spinach Stuffed Steak Pinwheel

Cut the roll between each tied off piece of twine so that the resulting pinwheel is about 1 inch in height. Bake with the twine in place.

Spinach Stuffed Steak Pinwheel Recipe

And…snip it off once it is plated.



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This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Spinach Stuffed Steak Pinwheels for #SundaySupper
Serves: 8 servings
  • 2 pounds of flank steak, butterflied
  • ½ teaspoon salt (or to taste)
  • Twine
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 garlic cloves pressed
  • 2-3 ounces baby spinach leaves (about 2 handfuls), stems removed
  • 2 cups shredded mozzarella cheese
  • 2 cups diced plum tomatoes
  • ¼ cup basil, cut into slivers
  1. Preheat oven to 350 degrees F.
  2. Open butterflied steak like a book and place it on a cutting board.
  3. Season with salt.
  4. Arrange lengths of twine cut just a bit longer than the width of the open butterflied steak underneath the steak at 1 inch intervals.(See pictures in post)
  5. Mix olive oil, balsamic vinegar and garlic together in a small container.
  6. Brush marinade on the open side of the flank steak, scooping up the garlic settling at the bottom of the bowl as you do this.
  7. Layer the spinach, cheese, tomatoes and basil over the open flank steak, leaving about ½ to ¾ of an inch uncovered around the edges.
  8. Roll the flank steak, tucking in the ingredients and rolling as you go. Roll with the grain. (see picture in post.)
  9. When the roll is complete, tie the twine at one inch intervals.
  10. Cut the roll in between each piece of twine so that each pinwheel is about 1 inch in height. You will be cuttting across the grain of the flank steak.
  11. Place the pinwheels, with the twine in place, cut side up, in a baking dish.
  12. Brush remaining marinade on the outsides of the pinwheels.
  13. Bake, uncovered, for 25-30 minutes or until the internal temperature reaches 165 degrees F.
  14. Use a spatula to remove to the serving plate and snip off the twine before serving.

Spinach Stuffed Steak Pinwheels

Follow the Sunday Supper Protein Packed Recipes Pinterest board for ideas to up your protein count at every meal. You’ll find the following amazing recipes by the Sunday Supper Group plus a whole lot more!

Start your day deliciously:

Power up at lunch:

Make a fantastically satisfying Sunday Supper:

Get your knife supply ready:

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Easy Spinach Stuffed Steak Pinwheels





  1. One of those pinwheels and a glass of wine would be all I need for a tasty meal. You got me at steak and spinach then the bonus of cheese and tomato totally won me over.

  2. LOVE your filling! These pinwheels must taste amazing. Such a lovely presentation 🙂

  3. These look amazing. I’ve been wanting to make a stuffed steak. Your filling looks and sounds amazing.

  4. Flank steak is one of our favorites, and this takes it to amazing levels! I must make!

  5. What a great idea! Your dish looks out of this world!

  6. I’m making this the next time I have friends over. It looks so good!

  7. Oh is this ever pretty! I am inspired by you.

  8. What an incredible recipe! Not only delicious, but the presentation is stunning!

  9. I remember the first time I made steak pinwheels, I thought they’d be so challenging but they were so easy and taste great! I love the spinach in these!

  10. Lovely Marjory! I would never have thought to cut them first before cooking. They look so juicy!

  11. This looks so fun and easy! I can’t wait to try it!

  12. What a fabulous filling! So many great flavors!

  13. This is literally making my mouth water! Great photo!

  14. What a wonderful idea, a great way to jazz up a plain old steak! And also I am not in love with sun dried tomatoes but do love the idea of this recipe. Have any swap out suggestions?

    • Hi! This recipe actually uses roma or plum tomatoes that have been diced, rather than sundried tomatoes. Discard the fleshy inside of the tomato and stick the firmer flesh and skin.

  15. That’s a show stopper right there!! Wonderful!

  16. I’ve used a whisky marinade on flank steak—so yummy! Now I need to kick it up with some chimichurri sauce! What a marvelous meal!

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