Spinach Stuffed 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! They’re low-carb and ketogenic diet friendly too!
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.
You may have noticed that your tummy is very happy when you enjoy beef recipes like London Broil with Blue Cheese Sauce and Sesame Beef Stir Fry Turns out there is a reason for that!
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.
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!
How to Make 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!
How to Roll Stuffed Flank Steak into a Pinwheel
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.
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.
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.
Now starting rolling, and tuck, and continue rolling and tuck.
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.
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 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 165 degrees F.
Snip off the string once it is plated and….
Enjoy!
Stay connected with The Beef Checkoff on Facebook, Twitter, Pinterest.
This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Video of How to Make Spinach Stuffed Steak Pinwheels
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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!
- 2 pounds flank steak butterflied
- 1/2 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
- 1/4 cup basil cut into slivers
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Preheat oven to 350 degrees F.
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Open butterflied steak like a book and place it on a cutting board.
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Season with salt.
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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)
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Mix olive oil, balsamic vinegar and garlic together in a small container.
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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.
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Layer the spinach, cheese, tomatoes and basil over the open flank steak, leaving about 1/2 to 3/4 of an inch uncovered around the edges.
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Roll the flank steak, tucking in the ingredients and rolling as you go. Roll with the grain. (see picture in post.)
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When the roll is complete, tie the twine at one inch intervals.
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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.
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Place the pinwheels, with the twine in place, cut side up, in a baking dish.
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Brush remaining marinade on the outsides of the pinwheels.
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Bake, uncovered, for 25-30 minutes or until the internal temperature reaches 165 degrees F.
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Use a spatula to remove to the serving plate and snip off the twine before serving.
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Hello! We’re sharing easy and healthy recipes the whole family will love! Why am I called the Dinner-Mom?
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.
Thanks Renee! Yep! A complete meal!
LOVE your filling! These pinwheels must taste amazing. Such a lovely presentation 🙂
Thank you Liz! I love caprese flavor profile!
These look amazing. I’ve been wanting to make a stuffed steak. Your filling looks and sounds amazing.
Thanks Christie!
Flank steak is one of our favorites, and this takes it to amazing levels! I must make!
Thanks Brianne! I love a good flank steak too!
What a great idea! Your dish looks out of this world!
Thanks Jennifer!
I’m making this the next time I have friends over. It looks so good!
Thank you! I hope you enjoy them!
Oh is this ever pretty! I am inspired by you.
Thanks Dorothy! You’re making me blush! I’m a big fan of Shockingly Delicious!
What an incredible recipe! Not only delicious, but the presentation is stunning!
Thanks Alida!
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!
Thanks Marion! It really is easy to impress with this technique!
Lovely Marjory! I would never have thought to cut them first before cooking. They look so juicy!
Thanks Cindy! I always let the butcher do it! But, I may give it try myself next time!
This looks so fun and easy! I can’t wait to try it!
Thank you! I hope you enjoy it!
What a fabulous filling! So many great flavors!
Thanks Serena! Caprese flavors are so tasty!
This is literally making my mouth water! Great photo!
Thank you so much!
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.
That’s a show stopper right there!! Wonderful!
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!
That marinade sounds amazing!
You can’t go wrong when balsamic vinegar and garlic are in the mix!
Wow, this was much easier to make then I thought, thanks for all the tips!
Thanks for commenting. Glad you like it!