Today we’re taking our grilling game to the next level with a mouthwatering recipe that’s not just delicious but also a ton of fun to make – Grilled Flank Steak Pinwheels! These beef pinwheels are like savory spirals of flavor, combining the tenderness of flank steak with the creaminess of Parmesan cheese, the freshness of baby spinach, and a zesty touch of lemon zest.
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak works beautifully for pinwheels, you can also use skirt steak or even thinly sliced sirloin if you prefer.
What can I substitute for Parmesan cheese?
If you're not a fan of Parmesan, you can use other cheeses like cheddar, mozzarella, or provolone for a different flavor profile. If you want to get fancy, try gorgonzola or blue cheese.
How do I prevent the pinwheels from falling apart on the grill?
Make sure to secure the pinwheels with kitchen twine every inch, and avoid overstuffing them with filling. Cooking them at the right temperature and not flipping them too often will also help keep them intact.
Can I make these pinwheels ahead of time?
Yes, you can prepare the pinwheels up to a day in advance, refrigerate them, and then grill them when you're ready to eat. Just remember to remove them from the fridge about 30 minutes before grilling to bring them to room temperature.
What other herbs or seasonings can I add to the filling?
Get creative with your flavors! You can add fresh herbs like basil or oregano, minced garlic, or even a sprinkle of red pepper flakes for some heat.
Can I cook these indoors if I don't have a grill?
Yep! You can sear the pinwheels in a hot skillet with a bit of oil for a few minutes on each side until they're cooked to your liking.
Serving Suggestions
Grilled Steak Pinwheels are a fantastic dish on their own, but you can take them to the next level with some tasty sides. Here are a few ideas:
- Grilled Vegetables: Toss some bell peppers, zucchini, or asparagus on the grill alongside your pinwheels for a complete meal.
- Garlic Mashed Potatoes: Creamy mashed potatoes make a perfect accompaniment to the savory pinwheels.
- Salad: A fresh green salad with a simple vinaigrette can balance out the richness of the dish.
- Dipping Sauce: Prepare a quick dipping sauce using mayonnaise, lemon juice, and a pinch of garlic for an extra burst of flavor.
Ingredients
Main
- 1 1/2 pounds flank steak
- 2 cups baby spinach leaves
- 1 cup freshly grated Parmesan cheese
- 1 zest of one lemon
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon olive oil
- 1 roll of butcher twine
BBQ Tools
- 🌡 MEATER Plus Bluetooth Thermometer - great for tracking internal temperature
- 🥩 ThermoPro Instant Read Thermometer - a must-have for any BBQer
- 🔥 GrillBlazer GrillGun - lights charcoal and wood in 1 minute (10% off)
Steps
Prepare the Grill
Whether you're using a charcoal or gas grill, make sure it's clean and preheat it to medium-high heat (around 350-400°F or 175-200°C).
Flatten the Flank Steak
Lay a sheet of plastic wrap on your cutting board and place the flank steak on top. Cover it with another sheet of plastic wrap. Using a meat mallet or rolling pin, gently pound the steak to even out its thickness. This will make it easier to roll later.
If the steak is thick, slice it evenly in half leaving a 1/4 inch on the end. Open the butterflied flank steak and then pound it down.
Season the Steak
Lay the flattened flank steak on a clean surface. Sprinkle salt, black pepper, and garlic powder evenly over both sides of the flank steak. Feel free to add more if desired.
Add the Filling
Spread a layer each of Parmesan, spinach, and lemon zest evenly over the steak, leaving about half an inch of space around the edges.
Roll It Up
Carefully roll up the steak, starting from one end, just like you would roll up a sleeping bag. Keep it snug but not too tight; you want the filling to stay inside.
Secure with twine
To prevent your pinwheels from unraveling on the grill, use twine to secure the steak. Tie a piece of twine every inch across the entire roll.
Slice the Pinwheels
Using a sharp knife, slice the rolled-up steak into 1-inch thick pinwheels. You'll see those beautiful layers of cheese, spinach, and lemon zest inside each slice.
Brush with Olive Oil
Lightly brush each pinwheel with olive oil. This will give them a nice golden color and help prevent them from sticking to the grill.
Grill the Pinwheels
Carefully place the pinwheels on the preheated grill. Cook them for about 3-4 minutes per side, or until they reach your desired level of doneness. Flank steak is best when cooked to medium-rare or medium, but you can adjust the cooking time to your preference.
If you have a meat thermometer, you can check the internal temperature. For medium-rare, aim for around 135-140°F (57-60°C), and for medium, around 145-150°F (63-66°C).
Rest and Serve
Once your pinwheels are done, remove them from the grill and let them rest for a few minutes. This allows the juices to be redistributed, making the steak even more tender. Then, remove the twine before serving.
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