Just when you thought flank steak couldn’t get more exciting, along come these stunning pinwheel creations! Whether you’re planning a quick weeknight dinner, hosting a summer barbecue, or craving some serious comfort food, these flavorful spirals are about to become your new go-to. Get ready to roll up your sleeves and discover 20 mouthwatering recipes that will transform this humble cut into something truly spectacular.
Garlic Herb Butter Flank Steak Pinwheels
Ready to impress at your next dinner party? These garlic herb butter flank steak pinwheels look fancy but are surprisingly simple to make. You’ll love how the savory filling pairs with the tender beef.
Ingredients
Flank steak – 1.5 lbs
Butter – 4 tbsp
Garlic – 3 cloves
Fresh parsley – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Lay the flank steak flat on a cutting board with the grain running left to right.
2. Butterfly the steak by slicing horizontally through the middle, stopping ½ inch from the opposite edge.
3. Open the butterflied steak like a book and pound it to ¼-inch thickness using a meat mallet.
4. Soften the butter to room temperature for 30 minutes.
5. Mince the garlic cloves finely.
6. Chop the fresh parsley leaves.
7. Mix the softened butter, minced garlic, chopped parsley, salt, and black pepper in a small bowl.
8. Spread the garlic herb butter mixture evenly over the entire surface of the pounded flank steak.
9. Roll the steak tightly away from you, keeping the grain running lengthwise.
10. Tie the rolled steak securely with kitchen twine at 1-inch intervals.
11. Chill the rolled steak in the refrigerator for 1 hour to firm up.
12. Preheat your oven to 400°F.
13. Heat an oven-safe skillet over medium-high heat for 2 minutes.
14. Sear the steak roll on all sides until browned, about 2 minutes per side.
15. Transfer the skillet to the preheated oven.
16. Roast for 20 minutes until the internal temperature reaches 135°F for medium-rare.
17. Remove the skillet from the oven using oven mitts.
18. Transfer the steak to a cutting board and let it rest for 10 minutes.
19. Remove the kitchen twine carefully.
20. Slice the steak roll into 1-inch thick pinwheels using a sharp knife.
Here’s why these pinwheels are so special: the steak stays incredibly juicy while the garlic herb butter melts into every layer. Serve them over creamy mashed potatoes or slice them thin for amazing steak sandwiches the next day.
Spinach and Feta Stuffed Flank Steak Pinwheels
Looking for a show-stopping dinner that’s secretly easy? These spinach and feta stuffed flank steak pinwheels deliver big flavor with minimal fuss. You’ll love how impressive they look on the plate.
Ingredients
Flank steak – 1.5 lbs
Fresh spinach – 4 cups
Feta cheese – ¾ cup
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Lay the flank steak flat on a cutting board and cover it with plastic wrap.
2. Use a meat mallet to pound the steak to an even ¼-inch thickness.
3. Season the entire surface with 1 tsp salt and ½ tsp black pepper.
4. Heat 1 tbsp olive oil in a skillet over medium heat.
5. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 4 cups fresh spinach and cook for 2 minutes until wilted.
7. Spread the spinach mixture evenly over the pounded flank steak.
8. Sprinkle ¾ cup crumbled feta cheese over the spinach layer.
9. Tightly roll the steak away from you, starting from the long side.
10. Use kitchen twine to tie the roll securely at 1-inch intervals.
11. Preheat your oven to 400°F.
12. Heat the remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
13. Sear the steak roll for 2 minutes per side until browned.
14. Transfer the skillet to the preheated oven.
15. Roast for 20 minutes until the internal temperature reaches 135°F for medium-rare.
16. Remove from oven and let rest for 10 minutes before slicing.
17. Remove the twine and slice into 1-inch thick pinwheels.
You’ll notice the steak stays incredibly juicy while the filling becomes creamy and flavorful. These pinwheels make fantastic leftovers—try slicing them thin for next-day steak sandwiches or serving over a bed of greens for a hearty salad.
Bacon-Wrapped Flank Steak Pinwheels with BBQ Glaze
Gosh, you know those recipes that look fancy but are actually super simple to make? These bacon-wrapped flank steak pinwheels are exactly that – impressive enough for a dinner party but easy enough for a weeknight treat when you’re craving something special.
Ingredients
Flank steak – 1.5 lbs
Bacon – 8 slices
BBQ sauce – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Lay the flank steak flat on a cutting board and season both sides evenly with salt and black pepper.
2. Arrange the bacon slices in a single layer across the entire surface of the steak.
3. Starting from one short end, tightly roll the steak into a log shape with the bacon on the inside.
4. Use kitchen twine to tie the roll securely at 1-inch intervals along its length.
5. Place the rolled steak in the freezer for 20 minutes to firm up for easier slicing.
6. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
7. Remove the steak from the freezer and slice it into 1-inch thick pinwheels using a sharp knife.
8. Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
9. Brush the top of each pinwheel generously with half of the BBQ sauce.
10. Bake at 400°F for 15 minutes until the bacon begins to crisp around the edges.
11. Remove from oven and flip each pinwheel carefully using tongs.
12. Brush the other side with the remaining BBQ sauce.
13. Return to the oven and bake for another 10-12 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
14. Let the pinwheels rest on the baking sheet for 5 minutes before serving.
Heck, these pinwheels come out with this amazing contrast between the crispy bacon exterior and the tender, juicy steak inside. The BBQ glaze caramelizes beautifully in the oven, creating this sweet-savory crust that pairs perfectly with the smoky bacon. They’re fantastic served over mashed potatoes to soak up all those delicious juices, or slice them thinner and serve as appetizers at your next gathering.
Pesto and Mozzarella Flank Steak Pinwheels
Picture this: you’re craving something impressive but don’t want to spend hours in the kitchen. These pesto and mozzarella flank steak pinwheels deliver restaurant-worthy flavor with surprisingly simple steps.
Ingredients
- Flank steak – 1.5 lbs
- Basil pesto – ½ cup
- Mozzarella cheese – 1 cup, shredded
- Salt – 1 tsp
- Black pepper – ½ tsp
- Butcher’s twine – 8 pieces, 12 inches each
Instructions
- Place the flank steak between two sheets of plastic wrap.
- Pound the steak to ¼-inch thickness using a meat mallet or heavy pan.
- Season both sides of the flattened steak evenly with salt and black pepper.
- Spread the basil pesto in a thin, even layer across the entire surface of the steak.
- Sprinkle the shredded mozzarella cheese evenly over the pesto layer.
- Starting from one long edge, tightly roll the steak into a log shape.
- Tip: Roll away from yourself for better control and a tighter spiral.
- Secure the roll with butcher’s twine, tying at 1.5-inch intervals along the length.
- Tip: Use a simple slip knot for easy removal after cooking.
- Preheat your oven to 400°F.
- Place the tied pinwheel roll on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes.
- Check for doneness using a meat thermometer inserted into the center.
- Remove from oven when internal temperature reaches 135°F for medium-rare.
- Tip: Let the meat rest for 10 minutes before slicing to retain juices.
- Carefully remove the butcher’s twine from the rested pinwheel.
- Slice the pinwheel into 1-inch thick rounds using a sharp knife.
Nothing beats the tender, juicy steak wrapped around that gooey pesto-mozzarella center. The beautiful spiral presentation makes these perfect for slicing and serving over creamy polenta or alongside roasted vegetables for a complete meal that’ll have everyone asking for seconds.
Sun-Dried Tomato and Basil Flank Steak Pinwheels
Dinner just got a whole lot more exciting with these impressive-looking pinwheels. You get tender flank steak wrapped around a flavorful sun-dried tomato and basil filling, making it perfect for a special weeknight meal or when you want to impress guests without spending hours in the kitchen.
Ingredients
Flank steak – 1.5 lbs
Sun-dried tomatoes in oil – ½ cup
Fresh basil leaves – ½ cup
Garlic cloves – 3
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place the flank steak on a cutting board and butterfly it by slicing horizontally through the middle, stopping about ½ inch from the opposite edge so it opens like a book.
2. Pound the butterflied steak to an even ¼-inch thickness using a meat mallet or heavy pan.
3. Chop the sun-dried tomatoes, basil leaves, and garlic cloves into fine pieces.
4. Spread the chopped tomato, basil, and garlic mixture evenly over the entire surface of the pounded steak.
5. Tightly roll the steak away from you, starting from the shorter end, to create a compact log.
6. Tie the rolled steak securely with kitchen twine at 1-inch intervals to maintain its shape during cooking.
7. Rub the outside of the steak roll with olive oil, then season generously with salt and black pepper.
8. Preheat your oven to 400°F and place a cast iron skillet inside to heat for 15 minutes.
9. Carefully remove the hot skillet from the oven and place it over medium-high heat on the stovetop.
10. Sear the steak roll on all sides until deeply browned, about 2-3 minutes per side.
11. Transfer the skillet with the seared steak to the preheated oven and roast for 20-25 minutes.
12. Check the internal temperature with a meat thermometer – it should read 135°F for medium-rare.
13. Remove the steak from the oven and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
14. Remove the kitchen twine and slice the rested steak roll into 1-inch thick pinwheels.
Out of the oven, these pinwheels boast a beautiful seared crust giving way to juicy, medium-rare steak swirled with the concentrated sweetness of tomatoes and fresh basil. The garlic infuses every bite without overpowering. Serve them over creamy polenta to catch all the delicious juices, or slice them thinner for an impressive appetizer that will disappear fast.
Blue Cheese and Caramelized Onion Flank Steak Pinwheels
Gosh, you know those fancy restaurant dishes that seem impossible to recreate at home? These flank steak pinwheels are about to become your new party trick—they look impressive but are surprisingly straightforward to make.
Ingredients
Flank steak – 1 (1.5-2 lb)
Blue cheese – ½ cup
Yellow onion – 1 large
Butter – 2 tbsp
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Slice the yellow onion into thin, even strips.
2. Heat 1 tablespoon of olive oil in a skillet over medium-low heat.
3. Add the sliced onions and cook for 20 minutes, stirring occasionally, until they turn golden brown and sweet.
4. Stir in 2 tablespoons of butter until melted and combined with the onions.
5. Remove the caramelized onions from the heat and let them cool completely.
6. Lay the flank steak flat on a cutting board with the grain running left to right.
7. Use a sharp knife to butterfly the steak by slicing horizontally through the thickness, stopping about ½ inch from the opposite edge, then open it like a book.
8. Cover the butterflied steak with plastic wrap and pound it to an even ½-inch thickness using a meat mallet or heavy pan.
9. Season the entire surface with 1 teaspoon of salt and ½ teaspoon of black pepper.
10. Spread the cooled caramelized onions evenly over the seasoned steak.
11. Sprinkle ½ cup of blue cheese crumbles evenly over the onions.
12. Tightly roll the steak away from you, starting from the short end, into a log.
13. Tie the rolled steak securely at 1-inch intervals with kitchen twine.
14. Preheat your oven to 400°F.
15. Heat an oven-safe skillet over medium-high heat and sear the steak roll for 2-3 minutes per side until browned all over.
16. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 135°F for medium-rare.
17. Remove the steak from the oven and let it rest for 10 minutes on a cutting board.
18. Remove the kitchen twine and slice the roll into 1-inch thick pinwheels.
And just like that, you’ve got these gorgeous pinwheels with tender steak, melted blue cheese, and sweet onions in every bite. They’re fantastic served over mashed potatoes or sliced and arranged on a platter for easy grabbing—either way, they disappear fast!
Jalapeño Popper Flank Steak Pinwheels
Just when you thought flank steak couldn’t get any better, we’re rolling it up with all the spicy, creamy goodness of jalapeño poppers. You get tender beef wrapped around that classic pepper-cheese combo, creating perfect little pinwheels that are surprisingly simple to make. They’re guaranteed to be the star of your next gathering or weeknight dinner.
Ingredients
Flank steak – 1.5 lbs
Cream cheese – 8 oz
Jalapeños – 4
Bacon – 6 slices
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place the flank steak between two sheets of plastic wrap and pound it to an even ¼-inch thickness using a meat mallet or rolling pin.
2. Spread the cream cheese evenly over the entire surface of the flattened steak.
3. Slice the jalapeños in half lengthwise and remove all seeds and membranes.
4. Arrange the jalapeño halves and bacon slices evenly across the cream cheese-covered steak.
5. Sprinkle the garlic powder, onion powder, salt, and black pepper evenly over the toppings.
6. Starting from one long edge, tightly roll the steak into a log, keeping the filling contained.
7. Use kitchen twine to tie the roll securely at 1-inch intervals along its length.
8. Preheat your oven to 400°F and place the steak roll on a baking sheet.
9. Bake for 25-30 minutes until the internal temperature reaches 145°F on a meat thermometer.
10. Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute.
11. Cut between the twine ties into 1-inch thick pinwheels and serve immediately.
Dazzling with crispy bacon edges and molten cream cheese centers, these pinwheels deliver the perfect spicy kick from fresh jalapeños. The flank steak stays remarkably tender when sliced against the grain after resting. Try serving them over cilantro lime rice or with a cool avocado crema to balance the heat.
Mushroom and Swiss Cheese Flank Steak Pinwheels
Forget complicated steak dinners—these mushroom and Swiss pinwheels deliver restaurant-worthy flavor with minimal effort. You’ll love how the savory mushrooms and melted cheese transform simple flank steak into an impressive main dish. They’re perfect for date nights or when you want to treat yourself without spending hours in the kitchen.
Ingredients
Flank steak – 1.5 lbs
Cremini mushrooms – 8 oz
Swiss cheese – 4 slices
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place the flank steak between two sheets of plastic wrap and pound it to ¼-inch thickness using a meat mallet or rolling pin. 2. Chop the cremini mushrooms into small pieces and mince the garlic cloves. 3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering. 4. Add the mushrooms and garlic to the hot skillet and cook for 5-7 minutes until the mushrooms release their liquid and become golden brown. 5. Season the pounded flank steak evenly with salt and black pepper on both sides. 6. Spread the cooked mushroom mixture evenly over the entire surface of the steak. 7. Lay the Swiss cheese slices in a single layer over the mushroom mixture. 8. Starting from one short end, tightly roll the steak into a log shape, pressing gently as you go. 9. Secure the roll with kitchen twine tied at 1-inch intervals along the length of the roll. 10. Preheat your oven to 400°F and heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. 11. Sear the steak roll for 2-3 minutes on each side until a golden-brown crust forms. 12. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 135°F for medium-rare. 13. Remove the skillet from the oven and let the steak rest for 10 minutes before slicing. 14. Cut the steak roll into 1-inch thick pinwheels using a sharp knife, removing the twine as you go. Let these gorgeous pinwheels shine—the tender steak wraps around the earthy mushrooms and gooey Swiss cheese in perfect spirals. Serve them over creamy mashed potatoes to catch all the delicious juices, or slice them thinner for amazing steak sandwiches the next day.
Prosciutto and Asparagus Flank Steak Pinwheels
Oh my goodness, you have to try these prosciutto and asparagus flank steak pinwheels. They look super fancy but are actually pretty simple to make, and they’re perfect for when you want to impress guests without spending hours in the kitchen. The combination of savory steak, salty prosciutto, and fresh asparagus is just incredible.
Ingredients
Flank steak – 1.5 lbs
Prosciutto – 8 slices
Asparagus – 1 lb
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Instructions
1. Place the flank steak between two pieces of plastic wrap and pound it to an even ¼-inch thickness using a meat mallet or rolling pin.
2. Lay the prosciutto slices evenly over the entire surface of the pounded flank steak.
3. Trim the tough ends from the asparagus spears and arrange them in a single layer across the prosciutto-covered steak.
4. Drizzle 1 tablespoon of olive oil over the asparagus.
5. Sprinkle the salt, black pepper, and garlic powder evenly over the entire surface.
6. Starting from one long edge, tightly roll the steak around the asparagus and prosciutto filling.
7. Use kitchen twine to tie the roll securely at 1-inch intervals along its length.
8. Preheat your oven to 400°F.
9. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
10. Sear the steak roll on all sides until golden brown, about 2-3 minutes per side.
11. Transfer the skillet to the preheated oven and roast for 20-25 minutes.
12. Remove the skillet from the oven and insert an instant-read thermometer into the center of the roll to check for 135°F for medium-rare.
13. Let the steak roll rest on a cutting board for 10 minutes before slicing.
14. Remove the kitchen twine and slice the roll into 1-inch thick pinwheels.
Perfect for slicing into beautiful spirals that showcase all the layers, these pinwheels offer a wonderful contrast between the tender steak and crisp-tender asparagus. The salty prosciutto adds just the right amount of savory depth to each bite. Try serving them over creamy polenta or with roasted potatoes for a complete meal that’ll have everyone asking for seconds.
Chimichurri Stuffed Flank Steak Pinwheels
Aren’t you tired of the same old steak recipes? These chimichurri stuffed flank steak pinwheels are about to become your new favorite dinner party showstopper. They look impressive but are surprisingly simple to make once you get the rolling technique down.
Ingredients
Flank steak – 1.5 lbs
Fresh parsley – 1 cup, packed
Fresh cilantro – ½ cup, packed
Garlic – 4 cloves
Red wine vinegar – ¼ cup
Olive oil – ½ cup
Red pepper flakes – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place the flank steak between two pieces of plastic wrap and pound to ¼-inch thickness using a meat mallet or heavy pan. 2. Combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper in a food processor and pulse until finely chopped. 3. Spread the chimichurri mixture evenly over the entire surface of the pounded flank steak. 4. Starting from one long edge, tightly roll the steak into a log, keeping the filling contained. 5. Use kitchen twine to tie the roll securely at 1-inch intervals along its length. 6. Preheat your oven to 400°F and place a cast iron skillet inside to heat for 15 minutes. 7. Remove the hot skillet from the oven and place it over medium-high heat on the stovetop. 8. Sear the steak roll on all sides until deeply browned, about 2-3 minutes per side. 9. Transfer the skillet with the seared steak to the preheated oven and roast for 20 minutes. 10. Check the internal temperature with a meat thermometer – it should read 135°F for medium-rare. 11. Remove the steak from the oven and let it rest on a cutting board for 10 minutes before slicing. 12. Carefully remove the kitchen twine and slice the roll into 1-inch thick pinwheels. Finally, these pinwheels offer incredible texture contrast with their crispy exterior and tender, herb-packed interior. The bright chimichurri keeps the rich beef flavor fresh and vibrant. For a stunning presentation, arrange them over creamy polenta or alongside roasted vegetables – they’ll have everyone asking for the recipe.
Boursin Cheese and Spinach Flank Steak Pinwheels
Zesty and impressive, these flank steak pinwheels are easier than they look. You’ll love how the creamy Boursin cheese melts into the spinach for a restaurant-worthy meal that’s perfect for date night or entertaining friends. Let’s get rolling with this surprisingly simple recipe that delivers big on flavor.
Ingredients
Flank steak – 1.5 lbs
Boursin cheese – 5.2 oz
Fresh spinach – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 1 tbsp
Instructions
1. Place the flank steak between two pieces of plastic wrap and pound it to an even ½-inch thickness using a meat mallet or heavy pan.
2. Spread the Boursin cheese evenly over the entire surface of the flattened steak, leaving a 1-inch border around the edges.
3. Layer the fresh spinach evenly over the cheese layer, pressing it down gently.
4. Starting from one long side, tightly roll the steak away from you, keeping the filling contained.
5. Use kitchen twine to tie the roll securely at 1-inch intervals along its entire length.
6. Season the outside of the roll generously with salt and black pepper, rubbing it into the meat.
7. Preheat your oven to 400°F and place a large oven-safe skillet over medium-high heat.
8. Add olive oil to the hot skillet and carefully place the steak roll in the pan.
9. Sear the roll for 2-3 minutes per side until golden brown crust forms on all surfaces.
10. Transfer the skillet directly to the preheated oven and roast for 20-25 minutes.
11. Check the internal temperature with a meat thermometer – it should read 135°F for medium-rare.
12. Remove the skillet from the oven and transfer the steak roll to a cutting board.
13. Let the steak rest for exactly 10 minutes to allow juices to redistribute.
14. Carefully remove the kitchen twine and slice the roll into 1-inch thick pinwheels.
Gorgeous spiral patterns reveal themselves when you slice into these pinwheels. The flank steak stays surprisingly tender while the Boursin creates a creamy, garlicky center that pairs perfectly with the fresh spinach. Try serving these over mashed potatoes or alongside roasted vegetables for a complete meal that will have everyone asking for seconds.
Teriyaki Pineapple Flank Steak Pinwheels
Aren’t you tired of the same old steak recipes? These teriyaki pineapple flank steak pinwheels are about to become your new favorite weeknight dinner. They’re surprisingly easy to make and pack so much flavor into every bite.
Ingredients
Flank steak – 1.5 lbs
Teriyaki sauce – ½ cup
Pineapple rings – 8 oz can
Toothpicks – 12
Instructions
1. Place the flank steak between two sheets of plastic wrap.
2. Pound the steak to ¼-inch thickness using a meat mallet or heavy pan.
3. Brush ¼ cup of teriyaki sauce evenly over the entire surface of the flattened steak.
4. Drain the pineapple rings and pat them dry with paper towels.
5. Arrange the pineapple rings in a single layer across the steak.
6. Starting from one short end, tightly roll the steak away from you.
7. Secure the roll with toothpicks spaced 1 inch apart.
8. Cut the roll into 1-inch thick pinwheels using a sharp knife.
9. Heat a large skillet over medium-high heat until water droplets sizzle immediately.
10. Place the pinwheels cut-side down in the hot skillet.
11. Sear for 4 minutes until a golden-brown crust forms.
12. Flip each pinwheel and sear the other side for 4 minutes.
13. Reduce heat to medium and cook for 6 more minutes.
14. Brush the remaining ¼ cup of teriyaki sauce over the pinwheels.
15. Cook for 2 final minutes until the sauce caramelizes.
16. Remove toothpicks before serving.
These pinwheels come out incredibly juicy with the perfect sweet-savory balance from the teriyaki and pineapple. The seared edges give way to tender, spiral-cut slices that look impressive on any plate. Try serving them over rice to soak up all that delicious sauce, or slice them thinner for amazing steak tacos.
Roasted Red Pepper and Goat Cheese Flank Steak Pinwheels
Sometimes you need a dinner that looks fancy but comes together without the fuss. These roasted red pepper and goat cheese flank steak pinwheels are exactly that—impressive, flavorful, and surprisingly simple to make.
Ingredients
Flank steak – 1.5 lbs
Roasted red peppers – ½ cup, chopped
Goat cheese – 4 oz
Fresh basil – ¼ cup, chopped
Garlic – 2 cloves, minced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place the flank steak on a cutting board with the grain running left to right.
2. Using a sharp knife, butterfly the steak by slicing it horizontally, stopping ½ inch from the opposite edge so it opens like a book.
3. Cover the butterflied steak with plastic wrap and pound it to an even ¼-inch thickness using a meat mallet or heavy pan.
4. Spread the goat cheese evenly over the entire surface of the pounded steak.
5. Sprinkle the minced garlic evenly over the goat cheese layer.
6. Scatter the chopped roasted red peppers evenly across the steak.
7. Distribute the chopped fresh basil over the peppers.
8. Season the entire surface with 1 tsp salt and ½ tsp black pepper.
9. Starting from the short end, tightly roll the steak away from you, keeping the filling contained.
10. Tie the rolled steak securely at 1-inch intervals using kitchen twine.
11. Brush the entire exterior of the tied roll with 2 tbsp olive oil.
12. Preheat your oven to 400°F.
13. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
14. Sear the steak roll on all sides for 2 minutes per side until deeply browned.
15. Transfer the skillet to the preheated oven and roast for 25 minutes.
16. Remove the skillet from the oven and insert a meat thermometer into the center of the roll.
17. Check that the internal temperature reads 135°F for medium-rare.
18. Transfer the steak roll to a cutting board and let it rest for 10 minutes.
19. Remove all kitchen twine from the rested steak roll.
20. Slice the roll into 1-inch thick pinwheels using a sharp knife.
The tender steak wraps around the creamy, tangy filling for a beautiful spiral in every slice. Serve these warm pinwheels over a bed of arugula or alongside roasted potatoes for a complete meal that always gets compliments.
Buffalo Chicken Stuffed Flank Steak Pinwheels
Just when you thought buffalo chicken couldn’t get any better, we’re rolling it up inside juicy flank steak for the ultimate game day surprise. These pinwheels combine everything you love about spicy wings with the hearty satisfaction of steak night. You’re going to want to make a double batch because these disappear fast!
Ingredients
Flank steak – 1.5 lbs
Buffalo sauce – ½ cup
Cream cheese – 4 oz
Blue cheese crumbles – ¼ cup
Carrots – ½ cup, shredded
Celery – ½ cup, finely chopped
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Lay the flank steak flat on a cutting board with the grain running left to right.
2. Butterfly the steak by slicing horizontally through the middle, stopping ½ inch from the opposite edge.
3. Open the butterflied steak like a book and pound it to an even ¼-inch thickness using a meat mallet.
4. Season both sides of the flattened steak evenly with salt and black pepper.
5. Spread the cream cheese in a thin, even layer across the entire surface of the steak.
6. Sprinkle blue cheese crumbles evenly over the cream cheese layer.
7. Distribute shredded carrots and chopped celery evenly across the steak.
8. Drizzle ¼ cup of buffalo sauce evenly over the vegetable layer.
9. Starting from the short end, tightly roll the steak away from you, keeping the filling contained.
10. Use kitchen twine to tie the roll securely at 1-inch intervals along its length.
11. Place the tied roll in the refrigerator for 30 minutes to help it hold its shape during cooking.
12. Preheat your oven to 375°F while the roll chills.
13. Melt butter in an oven-safe skillet over medium-high heat.
14. Sear the steak roll on all sides until golden brown, about 2-3 minutes per side.
15. Transfer the skillet to the preheated oven and bake for 25 minutes.
16. Remove the skillet from the oven and check the internal temperature with a meat thermometer – it should read 145°F for medium doneness.
17. Brush the remaining ¼ cup of buffalo sauce over the entire surface of the hot roll.
18. Let the roll rest for 10 minutes before slicing to allow juices to redistribute.
19. Remove the kitchen twine and slice the roll into 1-inch thick pinwheels.
20. Arrange the pinwheels on a serving platter.
Keep in mind that letting the rolled steak chill before cooking makes slicing much cleaner. The spicy buffalo flavor cuts through the richness of the melted cheeses beautifully, while the carrots and celery provide satisfying crunch in every bite. Try serving these over a bed of crisp romaine lettuce with extra buffalo sauce for dipping – they make fantastic football food that’s way more impressive than regular wings!
Caprese Flank Steak Pinwheels with Balsamic Glaze
Just when you think steak night couldn’t get more delicious, these Caprese Flank Steak Pinwheels come along and change everything. They’re surprisingly easy to make but look impressive enough for company, combining juicy steak with classic Italian flavors in one beautiful roll.
Ingredients
Flank steak – 1.5 lbs
Fresh mozzarella – 8 oz
Fresh basil – ½ cup
Balsamic vinegar – ¼ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Lay the flank steak flat on a cutting board and butterfly it by slicing horizontally through the middle, stopping about ½ inch from the opposite edge.
2. Open the butterflied steak like a book and pound it to an even ½-inch thickness using a meat mallet or heavy pan.
3. Season both sides of the steak evenly with salt and black pepper.
4. Arrange fresh basil leaves in a single layer across the entire surface of the steak.
5. Slice the fresh mozzarella into ¼-inch thick pieces and arrange them evenly over the basil layer.
6. Starting from one short end, tightly roll the steak into a log, keeping the filling secure inside.
7. Tie the rolled steak securely with kitchen twine at 1-inch intervals along the entire length.
8. Heat olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
9. Sear the steak roll on all sides until deeply browned, about 3-4 minutes per side.
10. Transfer the skillet to a preheated 400°F oven and roast for 20-25 minutes until the internal temperature reaches 135°F for medium-rare.
11. Remove the steak from the oven and let it rest on a cutting board for exactly 10 minutes to redistribute juices.
12. While the steak rests, pour balsamic vinegar into a small saucepan and simmer over medium-low heat until reduced by half and syrupy, about 8-10 minutes.
13. Remove the kitchen twine and slice the steak roll into 1-inch thick pinwheels using a sharp knife.
14. Drizzle the reduced balsamic glaze over the arranged pinwheels before serving. Buttery, melty mozzarella oozes from each slice while the balsamic glaze adds a sweet-tart punch that cuts through the rich steak. Try serving these over creamy polenta or alongside roasted vegetables for a complete meal that feels restaurant-worthy.
BBQ Ranch Flank Steak Pinwheels
Kicking off grilling season just got more exciting with these flavor-packed pinwheels. You’ll love how the smoky BBQ and creamy ranch mingle together inside tender flank steak. They’re surprisingly simple to make but look impressive enough for any backyard gathering.
Ingredients
Flank steak – 1.5 lbs
BBQ sauce – ½ cup
Ranch dressing – ¼ cup
Toothpicks – 12
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place the flank steak on a cutting board and pat it completely dry with paper towels.
2. Butterfly the steak by slicing it horizontally, stopping ½ inch from the opposite edge so it opens like a book.
3. Cover the butterflied steak with plastic wrap and pound it to an even ¼-inch thickness using a meat mallet.
4. Season both sides of the pounded steak evenly with salt and black pepper.
5. Spread ¼ cup of ranch dressing in a thin, even layer across the entire surface of the steak.
6. Drizzle ¼ cup of BBQ sauce over the ranch layer, spreading it gently with the back of a spoon.
7. Starting from one short end, tightly roll the steak into a log, keeping the filling contained inside.
8. Secure the roll by inserting toothpicks every inch along the seam to prevent unrolling.
9. Use a sharp knife to slice the roll crosswise into 1-inch thick pinwheels between the toothpicks.
10. Preheat your grill to medium-high heat, approximately 400°F.
11. Grill the pinwheels for 5-6 minutes on the first side until grill marks appear.
12. Flip the pinwheels and grill for another 4-5 minutes until the internal temperature reaches 135°F for medium-rare.
13. Brush the remaining ¼ cup of BBQ sauce over the pinwheels during the last 2 minutes of grilling.
14. Remove the pinwheels from the grill and let them rest for 5 minutes before removing the toothpicks.
Getting that perfect spiral pattern is all about rolling tightly and using plenty of toothpicks. The result is incredibly tender steak with beautiful layers of tangy BBQ and cool ranch in every bite. Serve them over a bed of crisp greens or alongside grilled corn for a complete summer meal that’ll have everyone asking for the recipe.
Mediterranean Olive Tapenade Flank Steak Pinwheels
Oh, you’re going to love these Mediterranean olive tapenade flank steak pinwheels. They look fancy but are surprisingly simple to make. Perfect for when you want to impress without the stress.
Ingredients
Flank steak – 1 ½ lbs
Olive tapenade – ½ cup
Fresh rosemary – 2 tbsp, chopped
Garlic – 3 cloves, minced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Lay the flank steak flat on a cutting board and cover with plastic wrap.
2. Pound the steak to an even ¼-inch thickness using a meat mallet or rolling pin.
3. Spread the olive tapenade evenly over the entire surface of the steak.
4. Sprinkle the chopped rosemary and minced garlic evenly over the tapenade.
5. Starting from one long side, tightly roll the steak into a log.
6. Tie the rolled steak securely with kitchen twine at 1-inch intervals.
7. Rub the outside of the steak roll with olive oil.
8. Season the entire surface with salt and black pepper.
9. Preheat your oven to 400°F.
10. Heat an oven-safe skillet over medium-high heat for 2 minutes.
11. Sear the steak roll on all sides until browned, about 2-3 minutes per side.
12. Transfer the skillet to the preheated oven.
13. Roast for 20-25 minutes until the internal temperature reaches 135°F for medium-rare.
14. Remove from oven and let rest for 10 minutes on a cutting board.
15. Remove the twine and slice into 1-inch thick pinwheels.
16. Serve immediately. What makes these pinwheels truly special is how the savory olive tapenade soaks into the tender steak as it cooks. The rosemary adds an aromatic earthiness that pairs beautifully with the briny olives. Try serving them over creamy polenta or with roasted vegetables for a complete Mediterranean-inspired meal.
Creamy Horseradish and Dill Flank Steak Pinwheels
Very few dishes impress guests as effortlessly as these elegant pinwheels. You get tender steak wrapped around a zesty, creamy filling that’s surprisingly simple to pull off. They’re perfect for dinner parties or a special weeknight treat.
Ingredients
Flank steak – 1 (1.5 lb)
Horseradish – ¼ cup
Sour cream – ½ cup
Fresh dill – 2 tbsp, chopped
Garlic – 2 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 1 tbsp
Instructions
1. Lay the flank steak flat on a cutting board with the grain running left to right.
2. Butterfly the steak by slicing horizontally through the middle, stopping ½ inch from the opposite edge so it opens like a book.
3. Place plastic wrap over the butterflied steak and pound it evenly to ¼-inch thickness using a meat mallet or heavy pan.
4. In a small bowl, combine the horseradish, sour cream, dill, and minced garlic.
5. Spread the horseradish mixture evenly over the entire surface of the pounded steak.
6. Starting from the short end, tightly roll the steak away from you, keeping the filling inside.
7. Tie the rolled steak securely at 1-inch intervals with kitchen twine.
8. Season the outside of the roll generously with salt and black pepper.
9. Preheat your oven to 400°F.
10. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
11. Sear the steak roll on all sides until deeply browned, about 2-3 minutes per side.
12. Transfer the skillet to the preheated oven and roast for 20-25 minutes until the internal temperature reaches 135°F for medium-rare.
13. Remove the skillet from the oven and transfer the steak roll to a cutting board.
14. Let the steak rest for 10 minutes to allow juices to redistribute.
15. Remove the kitchen twine and slice the roll into 1-inch thick pinwheels.
Most pinwheels feature a beautiful spiral of pink steak surrounding the creamy horseradish filling. The sharp, tangy horseradish cuts through the rich beef beautifully, while the dill adds a fresh herbal note. Serve them over mashed potatoes to soak up the juices, or slice them thin for impressive steak sandwiches the next day.
Smoked Gouda and Caramelized Pear Flank Steak Pinwheels
Feeling fancy but don’t want the fuss? These steak pinwheels deliver restaurant-level wow factor with surprisingly simple steps. You’ll love how the smoky cheese and sweet pears come together in every juicy slice.
Ingredients
Flank steak – 1 (1.5 lb)
Smoked Gouda cheese – 1 cup, shredded
Pear – 1 large, thinly sliced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Butcher’s twine – 6 pieces (12 inches each)
Instructions
1. Place the flank steak between two sheets of plastic wrap.
2. Pound the steak to an even ¼-inch thickness using a meat mallet or heavy pan.
3. Brush the entire surface of the steak with 1 tablespoon of olive oil.
4. Sprinkle the salt and black pepper evenly over the steak.
5. Arrange the thin pear slices in a single layer across the steak.
6. Spread the shredded smoked Gouda evenly over the pears.
7. Starting from one long edge, tightly roll the steak away from you, jelly-roll style.
8. Tie the rolled steak securely with butcher’s twine at 2-inch intervals.
9. Preheat your oven to 400°F.
10. Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
11. Sear the steak roll for 2-3 minutes per side until golden brown.
12. Transfer the skillet to the preheated oven.
13. Roast for 15-18 minutes until the internal temperature reaches 135°F for medium-rare.
14. Remove the steak from the oven and let it rest for 10 minutes on a cutting board.
15. Remove the butcher’s twine carefully.
16. Slice the pinwheel into 1-inch thick rounds using a sharp knife.
Perfectly tender steak wraps around gooey, smoky cheese and sweet caramelized pears in every spiral. The pear slices soften into jammy pockets that balance the rich beef beautifully. Serve these elegant slices over creamy polenta or slice them thinner for impressive steak crostini appetizers.
Spicy Sriracha and Cream Cheese Flank Steak Pinwheels
Aren’t you tired of the same old steak recipes? These spicy Sriracha and cream cheese pinwheels will completely change your weeknight dinner game. They’re surprisingly easy to make and pack a flavor punch that’ll have everyone asking for seconds.
Ingredients
Flank steak – 1.5 lbs
Cream cheese – 4 oz
Sriracha – 2 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Toothpicks – 12
Instructions
1. Place the flank steak between two sheets of plastic wrap and pound it to ¼-inch thickness using a meat mallet or rolling pin. 2. Spread the cream cheese evenly over the entire surface of the flattened steak. 3. Drizzle the Sriracha in parallel lines across the cream cheese layer. 4. Sprinkle the garlic powder, salt, and black pepper evenly over the Sriracha. 5. Starting from one short end, tightly roll the steak away from you, keeping the filling contained. 6. Secure the roll by inserting toothpicks every inch along the seam. 7. Use a sharp knife to slice the roll into 1-inch thick pinwheels between the toothpicks. 8. Preheat your oven to 400°F and line a baking sheet with parchment paper. 9. Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them 1 inch apart. 10. Bake for 18-22 minutes until the internal temperature reaches 145°F on a meat thermometer. 11. Let the pinwheels rest for 5 minutes before carefully removing the toothpicks. You’ll love how the spicy Sriracha mellows into a warm heat that perfectly complements the rich cream cheese. The flank steak stays surprisingly tender when sliced thin and rolled, creating beautiful spiral patterns in every bite. Try serving these over rice with the pan juices drizzled on top for an impressive but easy meal.
Summary
From backyard barbecues to elegant dinners, these flank steak pinwheels offer endless possibilities for every cook. We hope these 20 flavorful recipes inspire your next meal! Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this delicious roundup with fellow food lovers by pinning it to your Pinterest boards!
