This Steak Pinwheel stuffed with cheese, spinach and sun-dried tomatoes is a great option if you are trying to impress people at dinner. Best of all it’s fast and easy to make. With the beefy and veggie flavors all in one bite, the flat top grilled chunks were a hit! Using just a few ingredients, let me show you how to make this delicious recipe.
It’s all about the layers.
Pinwheels work best with flank steak because of it’s size. Most stores sell this cut of steak in a 2 inch chunk. In order to create a thin sheet, slowly and carefully slice the chunk horizontally across most of it. Next open it up and make sure it lays flat.
Place a sheet of plastic wrap on top of the steak and pound the meat evenly throughout until it is about 1/4 inch in thickness. Slice off uneven ends. This will help once you start rolling.
Season with your choice of BBQ or steak seasoning. I used Meat Church Holy Cow which is perfect for steak, brisket and anything beef.
Start layering with slices of provolone cheese, followed by spinach leaves, stems removed, and sun-dried tomatoes. Drizzle some of the oil from the tomato jar for extra flavor.
To roll the steak pinwheel, start from the shorter side and start rolling down. Make sure to keep everything tightly in place as you roll. This will ensure the ingredients stay packed together after slicing.
To help secure the beef roll and hold it’s shape, tie butcher twine around the roll about 2 inches apart from one another. Season the outside with more BBQ rub and punch skewers through the roll next to the butchers twine for extra support and easy of handling while on the grill.
Finally, slice the beef roll evenly between the skewers. You should be able to see the pinwheel pattern of the beef and veggie combo.
Time to grill the steak pinwheels.
For this recipe I used a griddle, but these can also be cooked on a regular grill on indirect heat.
Set to griddle on high heat at 400 degrees. Place the skewered steak pinwheels on the flat top and grill 5 minutes per side. For medium rare you want the steak to reach 130 degress internal temp. If you are going for a more cooked piece, medium should be removed around 140 degrees.
Remove the skewers and any butcher twine and let the grilled steak pinwheels rest for 10 minute before serving. Enjoy!
Printer friendly recipe and video below:
Steak Pinwheel
Ingredients
- 2 lbs Flank steak
- 4 tbsp Steak or BBQ seasoning
- 12 Provolone cheese slices
- 2 cups Spinach
- 8 oz Sun-dried tomatoes in oil
Instructions
- Slowly and carefully slice the steak horizontally across most of it. Next open it up and make sure it lays flat.
- Place a sheet of plastic wrap on top of the steak and pound the meat evenly throughout until it is about 1/4 inch in thickness. Slice off uneven ends.
- Season with your choice of BBQ or steak seasoning.
- Start layering with slices of provolone cheese, followed by spinach leaves, stems removed, and sun-dried tomatoes. Drizzle some of the oil from the tomato jar for extra flavor.
- To roll the steak pinwheel, start from the shorter side and start rolling down. Make sure to keep everything tightly in place as you roll.
- Tie butcher twine around the roll about 2 inches apart from one another. Season the outside with more BBQ rub and punch skewers through the roll next to the butchers twine for extra support.
- Punch skewers through the roll next to the butchers twine for extra support and slice the beef roll evenly between the skewers.
- Set to griddle on high heat at 400 degrees.
- Place the skewered steak pinwheels on the flat top and grill 5 minutes per side. For medium rare you want the steak to reach 130 internal temp, if you are going for a more cooked piece, medium should be removed around 140 degrees.
- Rest for 10 minutes before serving.
Watch me make this and check out the Recipes Page for other tasty ideas!
