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    Home » Recipes » Beef

    Spinach Stuffed Flank Steak Pinwheels

    UPDATED Mar 24, 2022 · PUBLISHED Apr 30, 2018 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Spinach Stuffed Flank Steak Pinwheel on plate with title.

    Spinach Stuffed Flank Steak Pinwheels look and taste steak house fancy and indulgent, but they're actually easy to make and cook in the oven. They provide a healthy dose of protein as part of a well-balanced diet and are low-carb and ketogenic diet friendly too!

    2 Spinach Stuffed Flank Steak Pinwheels on plate with a sweet potato.

    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 in the oven for a healthy, delicious and satisfying entree. You'll find step-by-step pictures below!

    You may have noticed that your tummy is very happy when you enjoy beef recipes like London Broil (cooked in the oven) and Bavette Steak (cooked on the stovetop.)  Turns out there is a reason for that!

    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.

    The goal is to eat about 25-30 grams of protein (all types...not just beef) 3 times a day. I monitored my intake found that the reason I'm so hungry mid-morning is that I just don't eat enough protein at breakfast!

    Jump to:
    • How to Roll Stuffed Flank Steak into a Pinwheel
    • How to Cook Steak Pinwheels in the Oven
    • More Steak Recipes
    • 📋 Recipe

    How to Roll Stuffed Flank Steak into a Pinwheel

    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 on butterflied flank steak

    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 ½ inch uncovered around the edges because the stuffing will spread as you roll.

    Hands rolling flank steak into a pinwheel.

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

    Uncooked stuffed flank steak pinwheel with knots tied.

    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.

    Sliced Spinach Stuffed Flank Steak Pinwheels on cutting board.

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

    How to Cook Steak Pinwheels in the Oven

    Bake flank steak pinwheels with the twine in place. Brush excess marinade all over the steak pinwheels and cook uncovered in a 350 degree F oven for about 25 minutes or when the internal temperature reaches 145 degrees F. Note that the temperature will rise about 5 degrees when removed from the oven.

    Cooked Stuffed Flank Steak Pinwheel on plate.

    Allow the meat to rest for about 5 minutes so the juices redistribute. Snip off the string once it is plated and....

    Enjoy!

    The Beef Checkoff Logo

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

    More Steak Recipes

    • Air Fryer Steak Bites and Mushrooms
    • Bavette Steak - Easy Stovetop Recipe
    • Best London Broil in the Oven

    Please rate this recipe and tag @DinnerMom #DinnerMom on social media. We love to see what you are cooking up!

    📋 Recipe

    Spinach Stuffed Steak Pinwheel Recipe

    Spinach Stuffed Flank Steak Pinwheels

    Spinach Stuffed Flank Steak Pinwheels 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!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8 servings
    Calories: 264kcal
    Author: Marjory Pilley

    Ingredients

    • 2 pounds 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

    Instructions

    • Preheat oven to 350 degrees F.
    • Open butterflied steak like a book and place it on a cutting board.
    • Season with salt.
    • 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)
    • Mix olive oil, balsamic vinegar and garlic together in a small container.
    • 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.
    • Layer the spinach, cheese, tomatoes and basil over the open flank steak, leaving about ½ to ¾ of an inch uncovered around the edges.
    • Roll the flank steak, tucking in the ingredients and rolling as you go. Roll with the grain. (see picture in post.)
    • When the roll is complete, tie the twine at one inch intervals.
    • Cut the roll in between each piece of twine so that each pinwheel is about 1 inch in height. You will be cutting across the grain of the flank steak.
    • Place the pinwheels, with the twine in place, cut side up, in a baking dish.
    • Brush remaining marinade on the outsides of the pinwheels.
    • Bake, uncovered, for 25-30 minutes or until the internal temperature reaches 145 degrees F.
    • Use a spatula to remove to the serving plate and snip off the twine before serving.

    Notes

    You'll find step-by-step pictures above!
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 264kcal | Carbohydrates: 2g | Protein: 31g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 387mg | Potassium: 486mg | Sugar: 1g | Vitamin A: 970IU | Vitamin C: 4.3mg | Calcium: 255mg | Iron: 2.1mg
    Nutritional and Food Safety Disclaimer

    More Beef

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    • Healthy Meatloaf Recipe
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    Comments

    1. Renee

      May 17, 2015 at 6:51 am

      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.

      Reply
      • Marjory

        May 18, 2015 at 10:11 pm

        Thanks Renee! Yep! A complete meal!

        Reply
    2. Liz

      May 17, 2015 at 10:52 am

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

      Reply
      • Marjory

        May 18, 2015 at 10:10 pm

        Thank you Liz! I love caprese flavor profile!

        Reply
    3. Brianne @ Cupcakes & Kale Chips

      May 17, 2015 at 11:24 am

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

      Reply
      • Marjory

        May 18, 2015 at 10:09 pm

        Thanks Brianne! I love a good flank steak too!

        Reply
    4. Jennifer @ Peanut Butter and Peppers

      May 17, 2015 at 11:59 am

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

      Reply
      • Marjory

        May 18, 2015 at 10:13 pm

        Thanks Jennifer!

        Reply
    5. Mary Ellen

      May 17, 2015 at 1:04 pm

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

      Reply
      • Marjory

        May 18, 2015 at 10:09 pm

        Thank you! I hope you enjoy them!

        Reply
    6. Dorothy at Shockingly Delicious

      May 17, 2015 at 4:57 pm

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

      Reply
      • Marjory

        May 18, 2015 at 10:08 pm

        Thanks Dorothy! You're making me blush! I'm a big fan of Shockingly Delicious!

        Reply
    7. Alida

      May 17, 2015 at 8:45 pm

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

      Reply
      • Marjory

        May 18, 2015 at 10:07 pm

        Thanks Alida!

        Reply
    8. [email protected]

      May 18, 2015 at 12:02 am

      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!

      Reply
      • Marjory

        May 18, 2015 at 10:07 pm

        Thanks Marion! It really is easy to impress with this technique!

        Reply
    9. Cindys Recipes and Writings

      May 18, 2015 at 7:33 am

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

      Reply
      • Marjory

        May 18, 2015 at 10:05 pm

        Thanks Cindy! I always let the butcher do it! But, I may give it try myself next time!

        Reply
    10. Cynthia @ Whole Food | Real Families

      May 18, 2015 at 10:53 am

      This looks so fun and easy! I can't wait to try it!

      Reply
      • Marjory

        May 18, 2015 at 10:04 pm

        Thank you! I hope you enjoy it!

        Reply
    11. Serena | Serena Bakes Simply From Scratch

      May 18, 2015 at 6:29 pm

      What a fabulous filling! So many great flavors!

      Reply
      • Marjory

        May 18, 2015 at 10:04 pm

        Thanks Serena! Caprese flavors are so tasty!

        Reply
    12. Karli

      May 18, 2015 at 6:41 pm

      This is literally making my mouth water! Great photo!

      Reply
      • Marjory

        May 18, 2015 at 10:02 pm

        Thank you so much!

        Reply
    13. Murray Kokubun

      May 21, 2015 at 5:54 am

      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?

      Reply
      • Marjory

        May 21, 2015 at 11:04 am

        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.

        Reply
    14. Noel Kenderdine

      June 08, 2015 at 8:27 am

      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!

      Reply
    15. April

      April 30, 2018 at 11:21 am

      5 stars
      That marinade sounds amazing!

      Reply
      • Marjory

        May 01, 2018 at 7:54 am

        You can't go wrong when balsamic vinegar and garlic are in the mix!

        Reply
    16. Dana DeVolk

      April 30, 2018 at 12:14 pm

      5 stars
      Wow, this was much easier to make then I thought, thanks for all the tips!

      Reply
      • Marjory

        May 01, 2018 at 7:53 am

        Thanks for commenting. Glad you like it!

        Reply
    17. JA

      January 25, 2019 at 3:02 pm

      Ready to put those in the oven right now for my wife's birthday.

      Reply
      • Marjory

        January 25, 2019 at 4:24 pm

        I hope you enjoy them!

        Reply

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