Flank Steak Pinwheels

How to Make Flank Steak Pinwheels

1. 1

   Step 1: Butterfly and flatten the flank steak

   Trim any excess silver skin or thick fat from the flank. Lay the steak flat and cut horizontally almost through, then open like a book to butterfly; cover with plastic wrap and gently pound with a meat mallet to an even thickness of about 1/4 inch (6 mm) so it will roll easily.

   For this step

   • 1 3/4 lbflank steak
   
2. 2

   Step 2: Make the filling

   Heat 1 tablespoon olive oil in a skillet over medium heat, add the minced garlic and sauté 30 seconds until fragrant. Add the spinach and cook until wilted, 1–2 minutes; cool slightly, then chop and combine in a bowl with the chopped roasted red peppers and goat cheese, mashing together to a spreadable consistency.

   For this step

   • 3 clovesgarlic (minced)
   • 2 cupsbaby spinach (packed)
   • 1/2 cupjarred roasted red peppers (chopped)
   • 4 ozgoat cheese (soft)
   
3. 3

   Step 3: Spread, season and roll

   Place the flattened steak on a work surface and brush the interior with Dijon mustard. Spread the cooled filling in an even layer over the steak, leaving a 1/2-inch border; sprinkle the meat exterior with kosher salt and freshly ground black pepper, then tightly roll the steak from a long edge into a log and tie every 1–1.5 inches with kitchen twine.

   For this step

   • 1 tbspDijon mustard
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   
4. 4

   Step 4: Sear and finish on the grill

   Heat a hot cast-iron skillet or preheat the grill to high. Brush the rolled steak lightly with the remaining olive oil and sear 1–2 minutes per side in the skillet (or directly on the hot grill grates) to develop color, then move to medium heat on the grill (or reduce heat under skillet) and cook with the lid closed until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 6–10 minutes, turning as needed.
   
5. 5

   Step 5: Rest the roll

   Transfer the pinwheel roll to a cutting board, tent loosely with foil and rest 8–10 minutes so juices redistribute and carryover cooking finishes. Resting is essential so slices remain moist and the filling sets.
   
6. 6

   Step 6: Slice and serve

   Remove the twine and slice the roll crosswise into rounds about 1/2 to 3/4 inch thick. The roll will yield roughly 12 pinwheels (about 3 per serving); arrange on a platter and serve warm with grilled vegetables or a simple green salad.
   

1. Trim any excess silver skin or thick fat from the flank. Lay the steak flat and cut horizontally almost through, then open like a book to butterfly; cover with plastic wrap and gently pound with a meat mallet to an even thickness of about 1/4 inch (6 mm) so it will roll easily.
2. Heat 1 tablespoon olive oil in a skillet over medium heat, add the minced garlic and sauté 30 seconds until fragrant. Add the spinach and cook until wilted, 1–2 minutes; cool slightly, then chop and combine in a bowl with the chopped roasted red peppers and goat cheese, mashing together to a spreadable consistency.
3. Place the flattened steak on a work surface and brush the interior with Dijon mustard. Spread the cooled filling in an even layer over the steak, leaving a 1/2-inch border; sprinkle the meat exterior with kosher salt and freshly ground black pepper, then tightly roll the steak from a long edge into a log and tie every 1–1.5 inches with kitchen twine.
4. Heat a hot cast-iron skillet or preheat the grill to high. Brush the rolled steak lightly with the remaining olive oil and sear 1–2 minutes per side in the skillet (or directly on the hot grill grates) to develop color, then move to medium heat on the grill (or reduce heat under skillet) and cook with the lid closed until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 6–10 minutes, turning as needed.
5. Transfer the pinwheel roll to a cutting board, tent loosely with foil and rest 8–10 minutes so juices redistribute and carryover cooking finishes. Resting is essential so slices remain moist and the filling sets.
6. Remove the twine and slice the roll crosswise into rounds about 1/2 to 3/4 inch thick. The roll will yield roughly 12 pinwheels (about 3 per serving); arrange on a platter and serve warm with grilled vegetables or a simple green salad.