Description
These Flank Steak Pinwheels are juicy, cheesy, and packed with flavor. Tender flank steak is butterflied, layered with provolone and spinach, then rolled and grilled to perfection. Perfect for weeknight dinners, cookouts, or entertaining guests.
Ingredients
Scale
- 2 pounds flank steak, butterflied
- 9 slices provolone cheese
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Butterfly the steak: Slice open horizontally like a book, leaving 1 inch intact. Pound gently to an even thickness.
- Season: Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
- Layer: Add provolone slices and spinach evenly across the surface.
- Roll and secure: Roll lengthwise into a tight log, tuck in fillings, and secure with skewers. Brush outside with olive oil and season with remaining salt and pepper.
- Slice into pinwheels: Cut between skewers into even rounds.
- Grill: Cook over medium-high heat, about 4 minutes per side, until desired doneness. Rest 5 minutes before serving.
Notes
- Use a sharp knife when butterflying for best results.
- Don’t skip skewers or twine—this keeps pinwheels intact on the grill.
- Cook to medium-rare or medium for best tenderness.
- Rest before slicing to retain juices.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Grilling
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel