# Flank Steak Pinwheels > Flank Steak Pinwheels are thinly butterflied flank steak spread with a savory goat cheese, spinach and roasted red pepper filling, rolled, tied and quickly seared then finished on the grill. The result is tender, ribboned rounds with a flavorful filling — great for a summer main or sliced as an impressive appetizer. Canonical URL: https://www.topshelf.recipes/recipes/flank-steak-pinwheels ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 6, 2026 Last Updated: September 3, 2026 ## About This Recipe Flank Steak Pinwheels transform an economical cut into something that reads and tastes elevated — long, ribboned rounds of beef encasing a tangy, creamy center of goat cheese, wilted spinach and sweet roasted red pepper. Because the steak is butterflied and pounded to about 1/4 inch, each slice gives you a tender bite with a thin ribbon of meat around a concentrated, flavorful filling; a quick sear develops a caramelized crust while a brief finish on the grill adds that subtle smoke that makes this feel like a summer showstopper. This version works because each element is calibrated: Dijon helps the filling adhere and cuts through the goat cheese’s richness, jarred roasted peppers add immediate sweet acidity without extra effort, and tying the roll every 1–1.5 inches guarantees tidy, uniform pinwheels. It’s an ideal recipe for small dinner parties (slice and serve as an impressive appetizer) or a main for a backyard meal that lets you prep ahead. Home cooks with intermediate knife and grill skills will get the best results, and don’t skip the rest period — it’s essential for juicy slices and a filling that sets up nicely. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 18 minutes - Total Time: 48 minutes - Servings: 8 - Difficulty: Medium - Category: Grilling ## Ingredients ### Butterfly and flatten the flank steak - 1 3/4 lb flank steak ### Make the filling - 2 tbsp olive oil - 3 cloves garlic (minced) - 2 cups baby spinach (packed) - 1/2 cup jarred roasted red peppers (chopped) - 4 oz goat cheese (soft) ### Spread, season and roll - 1 tbsp Dijon mustard - 1 tsp kosher salt - 1/2 tsp freshly ground black pepper ## Instructions ### 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. ### 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. ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (4 oz steak): - Calories: 244 kcal - Protein: 24.2 g - Carbohydrates: 2 g - Fat: 15 g - Saturated Fat: 6.3 g - Trans Fat: 0 g - Fiber: 0.5 g - Sugar: 1.1 g - Added Sugars: 0 g - Cholesterol: 81 mg - Sodium: 361 mg - Potassium: 369 mg - Calcium: 36 mg - Iron: 1.7 mg - Vitamin D: 0.1 mcg ## Tips ### Pound to Uniform Thickness Aim for an even 1/4-inch thickness so the roll cooks evenly and is easy to slice; use a meat mallet and work from the center outwards. ### Cool the Filling Slightly Warm spinach will make the goat cheese runny; let the sautéed spinach cool to room temperature before mixing to keep the filling spreadable but stable. ### Tight Rolling Technique Roll the steak tightly from the long edge and pull the twine snug before tying to prevent gaps where filling can escape during cooking. ### Sear for Color First High-heat searing locks in juices and builds flavor — do 1–2 minutes per side before finishing over indirect heat to avoid overcooking. ### Rest Before Slicing Let the roll rest 8–10 minutes tented; this lets juices redistribute and the goat cheese firm up so slices hold their shape. ## Variations and Substitutions ### Use Feta or Cream Cheese Swap goat cheese for crumbled feta for a tangier, brinier filling, or use full-fat cream cheese for extra creaminess if you prefer a milder flavor. ### Spicy Chorizo Twist Fold in 2–3 ounces of cooked, crumbled chorizo or spicy Italian sausage to the filling for heat and meaty depth that complements the beef. ### Vegetarian Portobello Roll Replace the flank with large grilled portobello caps or thin-sliced eggplant and use a plant-based cheese to make a vegetarian version with similar textures. ### Herb and Citrus Brightness Stir in chopped fresh basil, parsley and a teaspoon of lemon zest to the filling for a fresher, more aromatic profile that cuts the richness. ### Alternate Cut: Flat Iron Use a flat iron steak if you prefer a thicker, more marbled option — butterfly and pound it the same way, adjusting grill time for thickness. ## Notes This technique swaps pastry for steak for a showy, meaty pinwheel that’s quick to grill and easy to slice for guests. It shines at backyard dinners and makes an elegant main or warm appetizer when sliced thin. ### Storage and Make-Ahead Store leftover pinwheels in an airtight container in the refrigerator for up to 3–4 days. For best texture, reheat gently in a 300°F oven wrapped in foil for 10–15 minutes until warm, or refresh slices in a hot skillet for 1–2 minutes per side to re-crisp the exterior. You can assemble the roll and wrap tightly, then refrigerate for up to 24 hours before cooking; uncooked assembled rolls may be frozen for up to 1 month, thaw overnight before grilling. ### Serving Suggestions Serve pinwheels sliced and fanned on a warm platter with any pan juices spooned over the top and a drizzle of herb oil or balsamic reduction. Complement them with grilled summer corn, blistered asparagus, or a lemony arugula salad, and pair with a medium-bodied red (Grenache or Pinot Noir) or a chilled dry rosé to match the tangy goat cheese. ## Frequently Asked Questions ### Can I make the roll ahead of time? Yes — you can assemble, tie and wrap the roll up to 24 hours ahead and keep it refrigerated; bring it close to room temperature for 20–30 minutes before grilling to ensure even cooking. ### How do I know when the pinwheels are done? Use an instant-read thermometer inserted into the center of the roll; remove at 125–130°F (52–54°C) for medium-rare since the temperature will rise a few degrees while resting. ### What if my filling leaks while cooking? Leakage usually means the roll wasn't tight enough or the edges weren't left clear when spreading; next time trim the filling back 1/2-inch from the edges, roll tightly and secure with additional twine. ### Can I cook entirely in a skillet instead of the grill? Yes — sear in a cast-iron skillet and then reduce heat, cover, and finish on the stovetop or transfer to a 375°F oven until it reaches target temperature. ### Is flank steak the best cut for this? Flank is ideal because it’s long, lean and takes pounding well; you can also use skirt or flat iron, but adjust pounding and cooking times for different thicknesses and marbling. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)