Flank Steak Pinwheels (Oven)

Name: Flank Steak PInwheels (Oven)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds flank steak, butterflied (Skirt steak, flap steak, and thin-sliced top-round beef will also work.); salt and pepper (to taste); 2 Tablespoons olive oil; 1 Tablespoon balsamic vinegar; 2 garlic cloves (pressed or minced); 2 cups shredded mozzarella cheese; 2-3 ounces baby spinach leaves (about 2 handfuls, stems removed); 2 cups diced plum tomatoes

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Flank steak pinwheels stuffed with spinach and cheese look and taste steakhouse fancy but are easy to make and bake in the oven.

Flank steak pinwheel stuffed with spinach, tomatoes, and mozzarella cheese on a red plate.

With a caprese flair, these pretty steak pinwheels make any weeknight dinner special. They're that easy.

And while you can grill them, they are delicious cooked in the oven, and this method makes them a year-round dinner option.

If you can roll a burrito, you can make this stuffed flank steak recipe. And, if you've never rolled a burrito, you're in luck. You'll find step-by-step pictures below!

Whether steak roll-ups, stovetop bavette steak, or London broil cooked in the oven, beef dinners pack in the protein. Paired with a salad and creamy cauliflower mash, a steak dinner is a very satisfying meal-at least that's what my family says. And I never argue because they're low-carb, too!

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Ingredients
How to Butterfly Flank Steak
Directions with Pictures
How long to cook steak pinwheels in the oven
Serving Ideas
FAQ
Storage
More Steak Recipes
📋 Recipe

Ingredients

Here's what you'll need to make this flank steak pinwheel recipe:

Butterflied flank steak that's about ½ inch in thickness so it is easy to roll. Skirt steak, flap steak, and thin-sliced top-round beef will also work. Ask the butcher to do this for you. Mine gladly does at no charge and with a smile. See the notes below to do this yourself.
Olive oil, balsamic vinegar, and garlic are combined and brushed over the beef.
Baby spinach leaves about 2 handfuls, stems removed.
Mozzarella cheese - shredded or sliced.
Roma tomatoes - diced.

Kitchen Twine

You'll also need twine to secure the pinwheels while they bake. Not all twine is safe to use in the oven. It's essential to use kitchen twine or butcher's twine specifically designed for cooking. I've linked to the type I use in the recipe card.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

How to Butterfly Flank Steak

Lay the flank steak flat on a cutting board and cut it in half along the grain, leaving the outer edge intact so it will open like a book. Chilling the beef for about 15 minutes in the freezer makes the job easier. Use a meat mallet to pound the meat to an even thickness if necessary.

I say this with the expertise of someone who has often watched a butcher do it. You may also want to check out this tutorial over at Serious Eats.

Directions with Pictures

Follow these steps to make oven-baked flank steak pinwheels:

Butterflied flank steak on top of twine that's extended about 2 inches from the end of the meat.

Step 1. Place lengths of kitchen twine about 1 inch apart under the butterflied flank steak, allowing ends to extend about 2 inches on either side. Generously season the steak with salt and pepper.

Shredded mozzarella cheese, diced tomatoes, and spinach leaves on top of a butterflied flank steak.

Step 2. Brush olive oil, balsamic vinegar, and garlic on top of the flank steak. Next, layer shredded mozzarella cheese, spinach leaves, and tomatoes over the open flank steak, leaving about ½ to ¾ of an inch uncovered around the edges. The stuffing will spread as you roll.

Hands rolling butterflied flank steak with toppings.

Step 3. Roll the flank steak, tucking in the ingredients and rolling as you go. Roll with the grain.

Rolled flank steak with pieces of twine tied at one inch intervals.

Step 4. When you're finished rolling, tie the twine at one-inch intervals.

Use a sharp knife to slice the roll between each piece of twine so that each pinwheel is about 1 inch in height. Cut across the grain of the flank steak. If necessary, trim the ends after you roll.

Four uncooked spinach stuffed steak pinwheels in a baking dish.

Step 5. Place the steak pinwheels in a baking dish with the twine in place. Brush the remaining marinade on the outsides of the pinwheels.

Close up of a cooked flank steak pinwheel stuffed with spinach, cheese, and tomatoes.

Step 6. Bake, uncovered, for 25-30 minutes or until the internal temperature reaches 145°F.

Note that the temperature will rise about 5 degrees once they are removed from the oven. Allow the meat to rest for about 5 minutes so the juices redistribute. Once they are plated, snip off the string and enjoy.

How long to cook steak pinwheels in the oven

Cook steak pinwheels, uncovered, in a 350°F oven for about 25 minutes.

Use a meat thermometer to ensure that steak cooks to an internal temperature of at least 145°F for medium-rare steak, the minimum safe temperature recommended by the USDA for beef.

For medium doneness, aim for an internal temperature of 160°F.

Flank steak pinwheel stuffed with spinach, mozzarella cheese, and tomatoes on a red plate with another pinwheel and a sweet potato behind it.

Serving Ideas

You eat with your eyes, and these vibrant steak pinwheels deliver. My family loves them with creamy mashed potatoes and balsalmic asparagus, or crispy green beans.

FAQ

Should you sear steak pinwheels before baking them?

Browning oven-baked flank steak pinwheels isn't necessary, but it can enhance the flavor and texture. Sear the pinwheels in a hot skillet for a few minutes on each side create a crust and add extra flavor. However, you can skip this step if you're short on time or prefer a simpler method.

How do you grill flank steak pinwheels?

Place steak pinwheels on grill over medium-high heat for 6-8 minutes on each side.

Storage

Store leftover flank steak pinwheels in an airtight container for 3 to 4 days in the refrigerator. To reheat in the oven, cover with aluminum foil and bake for about 20 minutes. Alternatively, cover with plastic wrap and warm in the microwave oven on medium power for 1-2 minutes. The USDA recommends reheating to an internal temperature of 165°F.

More Steak Recipes

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📋 Recipe

Flank Steak PInwheels (Oven)

Flank steak pinwheels stuffed with spinach and cheese look and taste steakhouse fancy but are easy to make and bake in the oven.

5 from 3 votes

Print Pin Rate

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Marjory Pilley

Equipment

Kitchen Twine

Ingredients

▢ 2 pounds flank steak, butterflied Skirt steak, flap steak, and thin-sliced top-round beef will also work.
▢ salt and pepper to taste
▢ 2 Tablespoons olive oil
▢ 1 Tablespoon balsamic vinegar
▢ 2 garlic cloves pressed or minced
▢ 2 cups shredded mozzarella cheese
▢ 2-3 ounces baby spinach leaves about 2 handfuls, stems removed
▢ 2 cups diced plum tomatoes

Instructions

Preheat oven to 350°F.
Place lengths of kitchen twine about 1 inch apart under the butterflied flank steak, allowing ends to extend about 2 inches on either side. Generously season the steak with salt and pepper.
Mix olive oil, balsamic vinegar and garlic together in a small container and brush it over the top of the flank steak.
Layer the shredded mozzarella cheese, spinach leaves, and diced tomatoes over the open flank steak, leaving about ½ to ¾ of an inch uncovered around the edges. The stuffing will spread as you roll.
Roll the flank steak, tucking in the ingredients and rolling as you go. Roll with the grain.
When you're finished rolling, tie the twine at one-inch intervals.
Use a sharp knife to slice the roll between each piece of twine so that each pinwheel is about 1 inch in height. Cut across the grain of the flank steak. If necessary, trim the ends after you roll.
Place the steak pinwheels in a baking dish with the twine in place. Brush the remaining marinade on the outsides of the pinwheels.
Bake, uncovered, for 25-30 minutes or until the internal temperature reaches 145°F, for medium-rare steak.
Note: The temperature will rise about 5 degrees once they are removed from the oven.
Allow the meat to rest for about 5 minutes so the juices redistribute. Once they are plated, snip off the string and enjoy.

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Notes

You'll find step-by-step pictures above, serving ideas, and more tips above!

To Butterfly Flank Steak:

Lay the flank steak flat on a cutting board and cut it in half along the grain, leaving the outer edge intact so it will open like a book. Chilling the beef for about 15 minutes in the freezer makes the job easier. If necessary, use a meat mallet to poud to an even thickness.

Temperature Guideline:

Use a meat thermometer to ensure that steak cooks to an internal temperature of at least 145°F for medium-rare steak, which is the minimum safe temperature recommended by the USDA for beef. For medium doneness, aim for an internal temperature of 160°F.

Storage:

Store leftover flank steak pinwheels in an airtight container for 3 to 4 days in the refrigerator. To reheat in the oven, cover with aluminum foil and bake for about 20 minutes. Or, cover with plastic wrap and warm in the microwave oven on medium-power for 1-2 minutes. The USDA recommends reheating to an internal temperature on 165°F.

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Nutrition

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