Oven-Baked Flank Steak Pinwheels

Flank steak pinwheels, elegantly stuffed with a delectable blend of spinach and cheese, deliver a steakhouse-quality dining experience right in your own kitchen. Despite their sophisticated appearance, these impressive steak rolls are surprisingly easy to prepare and bake to perfection in the oven, making them a fantastic year-round dinner option.

Infused with a fresh Caprese-inspired flair, these beautifully crafted steak pinwheels elevate any ordinary weeknight dinner into a special occasion. The best part? They are truly that easy to create. While grilling offers a smoky char, baking these pinwheels in the oven results in a consistently tender and flavorful dish, allowing you to enjoy this delicious meal regardless of the weather.

If you can master rolling a burrito, you possess all the necessary skills to create this exquisite stuffed flank steak recipe. And even if you’re new to rolling, fear not! Our comprehensive, step-by-step instructions, complete with helpful pictures, will guide you through the process effortlessly.

Beef dinners, whether it’s these delightful steak roll-ups, a perfectly pan-seared bavette steak, or a hearty London broil cooked in the oven, are renowned for their high protein content. When paired with a crisp salad and a creamy side dish like cauliflower mash, a steak dinner transforms into a deeply satisfying and complete meal—a sentiment enthusiastically shared by my family. And I certainly won’t argue when they’re also a delicious low-carb option!

Why You’ll Love These Flank Steak Pinwheels

These oven-baked flank steak pinwheels aren’t just a meal; they’re an experience waiting to happen. Here’s why this recipe deserves a spot in your rotation:

• Effortlessly Elegant: They present as a fancy, intricate dish, perfect for impressing guests, yet the preparation is incredibly straightforward.
• Steakhouse Flavor at Home: Enjoy the rich, savory taste of perfectly cooked steak complemented by a vibrant, cheesy filling, all without leaving your kitchen.
• Quick & Convenient: From prep to plate, these pinwheels are ready in under an hour, making them ideal for busy weeknights or spontaneous gatherings.
• Year-Round Enjoyment: Our oven-baked method ensures you can savor this delicious meal any time of year, regardless of grilling weather.
• Nutrient-Packed: Flank steak offers a lean source of protein, while spinach and tomatoes add essential vitamins and fiber, making this a wholesome choice.
• Customizable: While our spinach and cheese filling is a classic, the recipe is easily adaptable to incorporate your favorite ingredients and flavors.

Essential Ingredients for Perfect Pinwheels

Crafting these delicious flank steak pinwheels requires a handful of fresh, high-quality ingredients. Here’s what you’ll need to gather:

• Butterflied Flank Steak: The star of our dish! Aim for a flank steak that’s about ½ inch in thickness. This cut is ideal for rolling due to its lean nature and shape. If flank steak isn’t available, or you prefer alternatives, skirt steak, flap steak, or thinly sliced top-round beef can also work wonderfully. Don’t hesitate to ask your butcher to butterfly the steak for you; many are happy to assist at no additional charge. (See our guide below if you prefer to butterfly it yourself!)
• Olive Oil: A foundational ingredient that adds richness and helps create a flavorful base for the marinade, ensuring the steak stays moist and tender.
• Balsamic Vinegar: Provides a touch of tangy sweetness that beautifully complements the beef and the fresh Caprese-inspired filling.
• Garlic: Freshly pressed or minced garlic is essential for a robust, aromatic flavor that permeates the entire dish.
• Baby Spinach Leaves: About two handfuls (roughly 2-3 ounces) of fresh baby spinach add a vibrant color, earthy flavor, and nutritious boost. Remember to remove any thick stems for the best texture.
• Mozzarella Cheese: Shredded or thinly sliced mozzarella melts beautifully, creating a creamy, savory layer that binds the filling together and adds a delightful stretch.
• Roma Tomatoes: Diced Roma tomatoes contribute a fresh, slightly sweet, and tangy element, enhancing the Caprese profile and adding juicy bursts of flavor.

For a complete list of ingredients with precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.

Mastering the Art of Butterflying Flank Steak

Butterflying a flank steak might sound intimidating, but it’s a simple technique that allows you to create a larger, thinner surface area perfect for stuffing and rolling. Here’s how to do it with confidence:

1. Prepare Your Steak: Place the flank steak flat on a sturdy cutting board. Ensure it’s well-chilled; popping the beef into the freezer for about 15 minutes before you start can make it firmer and significantly easier to slice cleanly.
2. Make the Initial Cut: With a very sharp knife, carefully slice the steak horizontally through its thickest part. Start about one-third of the way up from one of the long edges. Continue slicing along the grain, making sure not to cut all the way through the opposite edge.
3. Open Like a Book: Stop slicing about ½ inch from the edge. This will allow the steak to open up like a book, creating a large, thin, rectangular piece of meat.
4. Even Out the Thickness: If one side is thicker than the other, cover the butterflied steak with plastic wrap and use a meat mallet to gently pound it to an even ½-inch thickness. This ensures even cooking and easier rolling.

While I’ve observed butchers perform this task with practiced ease countless times, mastering it yourself is a rewarding skill. For an excellent visual demonstration and additional tips, you might find this tutorial from Serious Eats particularly helpful.

Step-by-Step Directions to Oven-Baked Flank Steak Pinwheels

Follow these simple, illustrated steps to create show-stopping oven-baked flank steak pinwheels:

Step 1: Prepare the Steak and Twine. Preheat your oven to 350°F (175°C). Lay your butterflied flank steak flat on your cutting board. Arrange several lengths of kitchen twine (about 1 inch apart) underneath the steak, ensuring the ends extend roughly 2 inches on either side. Season both sides of the steak generously with salt and freshly ground black pepper.

Step 2: Add the Marinade and Filling. In a small bowl, whisk together the olive oil, balsamic vinegar, and minced garlic. Brush this flavorful mixture evenly over the surface of the seasoned flank steak. Next, meticulously layer the shredded mozzarella cheese, fresh baby spinach leaves, and diced tomatoes over the open steak. Remember to leave a small border (about ½ to ¾ of an inch) uncovered around the edges; this prevents the filling from spilling out as you roll.

Step 3: Roll the Steak. Starting from one of the longer sides, carefully but firmly roll the flank steak. As you roll, gently tuck in any stray ingredients to keep the filling secure. Make sure to roll with the grain of the meat for the best results and easier slicing later.

Step 4: Secure with Twine. Once your flank steak is fully rolled into a neat log, it’s time to secure it. Tightly tie the kitchen twine at approximately one-inch intervals along the entire length of the roll. This will help maintain the pinwheel shape during cooking.

Step 5: Prepare for Baking. Arrange the prepared steak pinwheels in a baking dish, keeping the twine intact. If you have any remaining olive oil and balsamic marinade, brush it over the tops and sides of the pinwheels. This will add extra flavor and help create a beautiful exterior as they bake.

Step 6: Bake to Perfection. Place the baking dish in your preheated oven and bake, uncovered, for 25-30 minutes. The key is to bake until the internal temperature of the steak reaches 145°F (63°C) for a perfect medium-rare doneness. Always use a reliable meat thermometer inserted into the thickest part of a pinwheel for accuracy.

Pro Tip: Remember that the internal temperature of the steak will continue to rise by approximately 5 degrees Fahrenheit (3 degrees Celsius) after it’s removed from the oven. This is called carryover cooking. Allow the meat to rest for about 5 minutes before serving. This crucial resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. Once rested and plated, simply snip off the kitchen string, and enjoy your gourmet creation!

Frequently Asked Questions About Flank Steak Pinwheels

Storage and Reheating Tips for Leftovers

Should you find yourself with any delightful leftover flank steak pinwheels (a rare occurrence!), proper storage and reheating will ensure they remain delicious:

• Refrigeration: Store cooked and cooled flank steak pinwheels in an airtight container in the refrigerator for 3 to 4 days.
• Reheating in the Oven: For best results, especially to maintain tenderness and prevent drying out, reheat pinwheels in the oven. Place them in an oven-safe dish, cover tightly with aluminum foil, and bake at 300°F (150°C) for about 20 minutes, or until warmed through.
• Reheating in the Microwave: If you’re in a hurry, you can reheat individual pinwheels in the microwave. Cover them with a microwave-safe plastic wrap or lid and warm on medium power for 1-2 minutes, checking at 30-second intervals until hot. Be mindful not to overheat, as this can make the steak tough.

The USDA recommends reheating all leftovers to an internal temperature of 165°F (74°C) to ensure food safety.

Explore More Delicious Steak Recipes

If you loved these flank steak pinwheels, you’re in for a treat! We have an array of other fantastic steak recipes that are sure to satisfy your cravings for robust, flavorful beef dishes. Expand your culinary repertoire with these family favorites:

• Easy Air Fryer Steak Bites Recipe (with Mushrooms)
• Red Wine Marinade for Steak Shish Kabobs
• Easy Bavette Steak Recipe (Pan-Sear on Stovetop)

📋 Flank Steak Pinwheels (Oven-Baked) Recipe

Flank Steak Pinwheels (Oven-Baked)

Flank steak pinwheels stuffed with spinach and cheese look and taste steakhouse fancy but are easy to make and bake in the oven.

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Servings:
8 servings

Author:
Marjory Pilley

Equipment

• Kitchen Twine
• Sharp Knife
• Meat Mallet (optional, for tenderizing/evening thickness)
• Meat Thermometer
• Baking Dish

Ingredients

• 2 pounds flank steak, butterflied (Skirt steak, flap steak, and thin-sliced top-round beef will also work.)
• Salt and pepper to taste
• 2 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• 2 garlic cloves, pressed or minced
• 2 cups shredded mozzarella cheese
• 2-3 ounces baby spinach leaves (about 2 handfuls, stems removed)
• 2 cups diced plum tomatoes

Instructions

1. Preheat oven to 350°F (175°C).
2. Place lengths of kitchen twine (about 1 inch apart) under the butterflied flank steak, allowing ends to extend about 2 inches on either side. Generously season the steak with salt and pepper.
3. Mix olive oil, balsamic vinegar, and garlic together in a small bowl and brush it over the top of the flank steak.
4. Layer the shredded mozzarella cheese, spinach leaves, and diced tomatoes over the open flank steak, leaving about ½ to ¾ of an inch uncovered around the edges. The stuffing will spread as you roll.
5. Roll the flank steak, tucking in the ingredients and rolling as you go. Roll with the grain of the meat.
6. When you’re finished rolling, tie the twine at one-inch intervals along the entire log.
7. Use a sharp knife to slice the roll between each piece of twine so that each pinwheel is about 1 inch in height. Cut across the grain of the flank steak. If necessary, trim the ends after you roll for a neater appearance.
8. Place the steak pinwheels in a baking dish with the twine still in place. Brush any remaining marinade on the outsides of the pinwheels.
9. Bake, uncovered, for 25-30 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare steak.

   Note: The temperature will rise about 5 degrees Fahrenheit once they are removed from the oven due to carryover cooking.

10. Allow the meat to rest for about 5 minutes so the juices redistribute. Once they are plated, snip off the string and enjoy immediately.

Notes

You’ll find step-by-step pictures, additional serving ideas, and more expert tips above!

To Butterfly Flank Steak:

Lay the flank steak flat on a cutting board and cut it in half horizontally along the grain, leaving the outer edge intact so it will open like a book. Chilling the beef for about 15 minutes in the freezer makes the job easier. If necessary, use a meat mallet to pound the steak to an even ½-inch thickness.

Temperature Guideline:

Use a meat thermometer to ensure that steak cooks to an internal temperature of at least 145°F (63°C) for medium-rare steak, which is the minimum safe temperature recommended by the USDA for beef. For medium doneness, aim for an internal temperature of 160°F (71°C).

Storage:

Store leftover flank steak pinwheels in an airtight container for 3 to 4 days in the refrigerator. To reheat in the oven, cover with aluminum foil and bake for about 20 minutes at 300°F (150°C). Alternatively, cover with plastic wrap and warm in the microwave oven on medium power for 1-2 minutes. The USDA recommends reheating all leftovers to an internal temperature of 165°F (74°C).

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Nutrition Facts (per serving)

Calories: 264kcal | Carbohydrates: 2g | Protein: 31g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 387mg | Potassium: 486mg | Sugar: 1g | Vitamin A: 970IU | Vitamin C: 4.3mg | Calcium: 255mg | Iron: 2.1mg

*Nutrition values are approximate and may vary based on specific ingredients and preparation methods.

Nutritional and Food Safety Disclaimer