Flank Steak Pinwheels

Flank Steak Pinwheels

6 Reviews
From: EatingWell Magazine, June/July 2006

These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅔ cup sun-dried tomatoes, (not packed in oil)
  • 2 cups boiling water
  • 1 pound flank steak, trimmed of fat
  • 1 clove garlic, minced
  • 3 tablespoons light herbed cheese spread, such as Boursin (see Variation)
  • 1 cup baby spinach
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Preheat grill to high.
  2. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
  3. Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even ¼-inch thickness.
  4. Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
  5. Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1½ inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
  6. Oil the grill rack (see Tip). Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.
  • Make Ahead Tip: Prepare the steak roll (Steps 2-4). Wrap tightly in plastic wrap and refrigerate for up to 6 hours. When ready to grill, proceed with Steps 5 and 6.
  • Blue cheese variation: Substitute ½ cup chopped roasted red peppers or ½ cup chopped artichoke hearts for the sun-dried tomatoes (skip Step 2). Mash ½ cup blue cheese with 2 tablespoons milk until smooth and substitute for the Boursin in Step 4.
  • Meat-Buying Tips: Make sure that packaged meat isn't past its “sell-by” date and that there's not much moisture in the packaging. Touch it if possible—it should be firm and not soft. Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.
  • To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Per serving: 206 calories; 8 g fat(3 g sat); 2 g fiber; 6 g carbohydrates; 28 g protein; 21 mcg folate; 73 mg cholesterol; 3 g sugars; 0 g added sugars; 996 IU vitamin A; 8 mg vitamin C; 53 mg calcium; 3 mg iron; 364 mg sodium; 698 mg potassium
  • Nutrition Bonus: Vitamin A (20% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3½ lean meat | 1 Carbohydrate Serving

Reviews 6

February 08, 2018
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By: Tammy Smith
I definitely recommend preparing this in advance and refrigerating a few hours before cooking. Makes it easier to cut. I purchased round sirloin steak for this recipe that was about 1/2" thick. I didn't have a meat mallet so used a rolling pin to flatten it to about 1/4". I followed the recipe as indicated. I rolled it, then double-wrapped it in plastic wrap, to help keep the form. Refrigerating at this point helps to firm up roll and keeps it "together" when it's time to cut. I cooked it in the oven on a foil-lined, oiled baking sheet @ 450F for 8-10 mins, rotated, then cooked for another 3-5 mins. Turn on the broiler for about 3 mins to help crispen the meat a little. Fairly easy to make. Somewhat flavourful. Found the meat a little dry - not sure if it was the cut or the length of time it was cooked. Not sure if I'll attempt this recipe again but if I do, I'll definitely reduce the time to cook in the oven.
June 10, 2014
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By: EatingWell User
Awesome yummy steak Looks nice easy and tastes great! We will definetly be making this again.
July 05, 2013
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By: EatingWell User
Yummy I used round steak because I had two in the fridge and I used light garden vegetable cream cheese and added sweet onions and green onions to the tomatoes and spinach and these turned out fabulous. They both looked and tasted fantastic. I also prepared them the night before and the flavors all blended so well. I will definitely be making these often when grilling and in the oven when it gets too cold to grill. Pros: Can be completely personalized to your own tastes
March 16, 2012
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By: eeyorerogers
Excellente' This was amazing! I used a little bit of shredded vegan cheese as a substitute and used the oven at 425 for 40 minutes... way too long! Should have done it for 20, still great though. Thanks for the wonderful lower calorie recipe!! Pros: Beautiful presentation, Cons: I overcooked it :(
February 04, 2011
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By: KariMercer
Ok, but NOT worth the effort! Great if you want to work on your steak pounding skills. Not great if you can't keep your roll together- which was hard for me since the steak didn't turn out a perfect square (or even a rectangle would have been nice!), or 1/4in thick throughout. I also didn't get the pinwheel effect, more of a "c" shape because it fell apart on the way to the grill. I'd say get some tips on rolling meat first, and THEN try. For me, this recipe wasn't tasty enough for all of the effort I put into it, and I probably won't make it again... I don't mind doing a little work, but if the outcome isn't all that great, it's just not worth it.
July 19, 2010
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By: EatingWell User
Yum Yum! Wow this was great!
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