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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 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
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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.

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 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!

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

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