Grilled Steak Pinwheels Recipe

I still remember the first time I made these Grilled Steak Pinwheels. The sun was setting on a perfect summer evening, the kind that smells like freshly cut grass and distant charcoal. My family and friends were gathered on the patio, chatting and laughing, and I was at the grill, feeling a mix of excitement and pressure. I had seen pictures of these beautiful spirals of steak and colorful filling and thought they looked like something only a professional chef could pull off. But I was determined. As I placed them on the hot grates, the immediate, explosive sizzle turned every head. The aroma that followed—charred beef, melting cheese, roasted garlic, and fresh herbs—was absolutely intoxicating. When I finally pulled them off, perfectly cooked with gorgeous grill marks, and let them rest, the anticipation was palpable. Slicing into one and seeing the perfect swirl of savory filling encased in juicy, tender steak was a moment of pure culinary triumph. The verdict? They weren’t just a meal; they were an event. Everyone raved, grabbing a second, then a third. They have since become my signature dish for any special outdoor gathering, a guaranteed showstopper that looks incredibly impressive but is, as you’ll soon discover, surprisingly straightforward to create. This recipe isn’t just about feeding people; it’s about creating a delicious memory they’ll talk about long after the plates are cleared.

Complete this recipe with the ingredients amount

To create these spectacular Grilled Steak Pinwheels, the magic lies in selecting quality ingredients that complement each other perfectly. The robust flavor of the beef is the star, while the creamy, herby, and savory filling acts as the ultimate supporting cast. This combination creates a symphony of textures and tastes in every single bite. Below is the precise list of what you’ll need. Don’t be tempted to skimp on the fresh herbs or garlic; they are essential for building the deep layers of flavor that make this dish so memorable.

For the Steak:

• Flank Steak: 1 large piece, approximately 2 pounds and about ¾-inch thick
• Olive Oil: 2 tablespoons, for rubbing the steak
• Kosher Salt: 1 ½ teaspoons, for seasoning the steak
• Black Pepper: 1 teaspoon, freshly cracked, for seasoning the steak

For the Savory Filling:

• Cream Cheese: 8 ounces, softened to room temperature for easy spreading
• Frozen Chopped Spinach: 10-ounce package, thawed and squeezed bone dry
• Roasted Red Peppers: ½ cup, finely chopped (from a jar is perfect, just pat them dry)
• Provolone Cheese: 4-6 thin slices (or ½ cup shredded)
• Parmesan Cheese: ½ cup, freshly grated
• Garlic: 4 cloves, minced
• Fresh Parsley: ¼ cup, finely chopped
• Fresh Basil: 2 tablespoons, finely chopped
• Red Pepper Flakes: ½ teaspoon (optional, for a little heat)
• Onion Powder: 1 teaspoon

Essential Equipment:

• Butcher’s Twine: About 8-10 pieces, each 6 inches long
• Meat Mallet or Rolling Pin
• Large Cutting Board
• Grill
• Tongs
• Instant-Read Meat Thermometer

Instructions: Crafting the Perfect Grilled Steak Pinwheels Step-by-Step

Follow these detailed instructions carefully to ensure your steak pinwheels are a resounding success. The process can be broken down into five key stages: preparing the steak, mixing the filling, assembling the roll, slicing the pinwheels, and grilling to perfection. Each step is crucial for the final outcome.

Step 1: Preparing the Steak Canvas

The foundation of a great steak pinwheel is a properly prepared piece of meat. The goal is to create a large, flat, and even surface that will roll up beautifully.

1. Butterfly the Steak: Place the flank steak on a large cutting board. Identify the grain of the meat (the direction the muscle fibers run). You will be rolling the steak against the grain later, so it’s good to note this now. With a long, sharp chef’s knife held parallel to the cutting board, carefully slice the steak horizontally through the middle, stopping about ½ inch from the other side. Do not cut all the way through.
2. Open and Pound: Open the steak up like a book. You should now have a piece of meat that is roughly twice as wide and half as thick. To ensure even cooking and tenderness, cover the steak with a piece of plastic wrap. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the steak to an even thickness of about ¼ to ½ inch. This step is vital—it not only tenderizes the beef but also creates a uniform canvas for the filling.
3. Season Generously: Remove the plastic wrap. Rub both sides of the flattened steak with 2 tablespoons of olive oil. Season the side that you will be spreading the filling on (the “inside”) generously with kosher salt and freshly cracked black pepper.

Step 2: Creating the Flavor-Packed Filling

This filling is designed to be creamy, savory, and robust enough to stand up to the flavor of the grilled steak.

1. Prepare the Spinach: The single most important part of this step is to remove as much water as possible from the thawed spinach. Place the spinach in a clean kitchen towel or several layers of paper towels and squeeze relentlessly until no more liquid comes out. Watery spinach will lead to a soggy filling that can make the pinwheels fall apart.
2. Mix the Ingredients: In a medium-sized bowl, combine the softened cream cheese, the bone-dry spinach, chopped roasted red peppers, grated Parmesan cheese, minced garlic, chopped parsley, chopped basil, red pepper flakes (if using), and onion powder. Mix with a spatula until everything is thoroughly combined and uniform in color. You should have a thick, flavorful paste.

Step 3: The Art of the Roll

This is where your creation starts to take its pinwheel form. Work carefully and deliberately for the best results.

1. Spread the Filling: With the seasoned side of the steak facing up, spoon the filling mixture onto the meat. Using a spatula, spread the filling in an even layer across the entire surface of the steak, leaving a ½-inch border along all edges. This border is crucial as it prevents the filling from squeezing out excessively when you roll it.
2. Lay the Provolone: Arrange the slices of Provolone cheese in a single layer over the cream cheese filling. This adds an extra layer of gooey, cheesy goodness.
3. Roll it Tight: Starting from one of the short ends, tightly roll the steak up into a log. The direction of the roll is important. You want the grain of the meat to be running the length of your log, so that when you slice the pinwheels, you are cutting against the grain for maximum tenderness. Roll it as tightly as you can to create a compact cylinder.

Step 4: Securing and Slicing

Securing the roll is non-negotiable. This step ensures your pinwheels hold their shape on the hot grill.

1. Tie the Log: Use butcher’s twine to secure the steak log. Tie a piece of twine every 1.5 to 2 inches along the length of the roll. This will keep it from unrolling during slicing and grilling.
2. The Chill Factor (Pro Tip): For the cleanest cuts, wrap the entire steak log tightly in plastic wrap and place it in the freezer for 30-45 minutes or in the refrigerator for 1-2 hours. This firms up the meat and the filling, making it significantly easier to slice into perfect pinwheels without them squishing.
3. Slice into Pinwheels: Once chilled, remove the log from the plastic wrap and place it on your cutting board. Using a very sharp serrated or chef’s knife, slice the log into individual pinwheels, each about 1.5 inches thick. You should get about 8-10 pinwheels.

Step 5: Grilling to Perfection

This is the final, glorious step. The high heat of the grill will create a delicious char on the outside while keeping the inside juicy and tender.

1. Preheat the Grill: Preheat your grill to medium-high heat, around 400-450°F (200-230°C). It’s best to set up a two-zone fire: one side with direct high heat and one side with indirect, lower heat. This gives you control over the cooking process. Clean the grates well and oil them with a paper towel dipped in high-smoke-point oil to prevent sticking.
2. Sear on Direct Heat: Place the steak pinwheels on the hot, direct-heat side of the grill. Sear for 2-4 minutes per side, until you have beautiful, deep brown grill marks. Be careful not to let them burn, and watch for flare-ups from the rendering fat and cheese.
3. Finish on Indirect Heat: Move the pinwheels to the cooler, indirect-heat side of the grill. Close the lid and continue to cook for another 5-10 minutes, or until the steak is cooked to your desired doneness and the cheese is melted and bubbly.
4. Check for Doneness: Use an instant-read thermometer inserted into the steak part (not the filling) of a pinwheel. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C). Be mindful that they will continue to cook slightly after being removed from the grill.
5. Rest the Pinwheels: This is a critical step! Transfer the grilled pinwheels to a clean cutting board or platter. Let them rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Do not skip this step!

Nutrition Facts

• Servings: 4-5 main course servings (or 8-10 appetizer servings)
• Calories per serving (approximate): 550-650 kcal (based on 4 main course servings)

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients used, such as the fat content of the steak and cheese.

Preparation Time

• Prep Time: 25 minutes (plus chilling time)
• Chilling Time: 30-60 minutes
• Cook Time: 10-15 minutes
• Resting Time: 10 minutes
• Total Time: Approximately 1 hour 30 minutes

How to Serve

These Grilled Steak Pinwheels are incredibly versatile. They can be the star of a casual BBQ or an elegant dinner party. Here are some of my favorite ways to serve them:

• As a Crowd-Pleasing Appetizer:
  • Arrange the pinwheels on a large wooden board or platter.
  • Stick a decorative toothpick in each one for easy handling at parties.
  • Serve alongside a delicious dipping sauce. A creamy horseradish sauce, a zesty chimichurri, or a simple garlic aioli all work beautifully.
• As a Hearty Main Course:
  • Serve 2-3 pinwheels per person as the centerpiece of the plate.
  • Drizzle with any juices that have accumulated on the resting board.
  • Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness.
• Perfect Side Dish Pairings:
  • Starchy Sides: Creamy mashed potatoes, garlic and herb roasted potatoes, creamy polenta, or a wild rice pilaf.
  • Vegetable Sides: Grilled asparagus with lemon and Parmesan, a simple green salad with a vinaigrette dressing, steamed green beans with slivered almonds, or corn on the cob.
  • Bread: A crusty baguette or garlic bread is perfect for sopping up the delicious juices.
• Wine and Beverage Pairings:
  • Red Wine: The bold flavors of the grilled steak call for a robust red wine. A Cabernet Sauvignon, Malbec, or Syrah would be an excellent choice.
  • Beer: A dark, roasty beer like a Stout or a Porter complements the char of the grill, while a hoppy IPA can cut through the richness of the cheese filling.

Additional tips

After making this recipe dozens of times, I’ve learned a few tricks that can elevate your Grilled Steak Pinwheels from great to unforgettable.

1. The Chill Factor is Non-Negotiable: I mentioned this in the instructions, but it bears repeating. Chilling the assembled steak log before slicing is the secret to perfectly round, clean-cut pinwheels. A soft, room-temperature roll will squish under the pressure of the knife, creating misshapen pinwheels that are more likely to fall apart. Don’t skip this step.
2. Get Creative with Your Fillings: The filling provided is a classic, but feel free to experiment! This recipe is a fantastic template for your culinary creativity.
   • Mediterranean Twist: Use feta cheese, sun-dried tomatoes, chopped Kalamata olives, and fresh oregano.
   • Southwestern Flair: Use a mix of pepper jack cheese, black beans, corn, and chopped cilantro.
   • Mushroom & Swiss: Sautéed mushrooms and onions with shredded Swiss cheese is a classic steakhouse combination.
3. Master the Two-Zone Grill: Grilling these pinwheels entirely over direct, scorching heat is a recipe for disaster. You’ll end up with a burnt exterior and a raw interior. By setting up a hot zone for searing and a cooler zone for finishing, you gain complete control. The initial sear gives you that delicious crust (the Maillard reaction), and the indirect cooking allows the center to cook through gently, melting the cheese perfectly without burning the outside.
4. Don’t Fear the Twine: Some people are intimidated by butcher’s twine, but it’s your best friend here. It’s the structural support that holds everything together. When tying the log, make the knots snug but not so tight that they cut deeply into the meat. The twine will keep the pinwheels from unrolling as the meat contracts on the grill. Simply snip the twine off with kitchen shears just before serving.
5. Let it Rest, Religiously: The temptation to slice into a sizzling steak pinwheel right off the grill is immense. Resist! When meat cooks, the muscle fibers tighten and push all the delicious juices toward the center. If you cut into it immediately, all that flavor will spill out onto your cutting board. Resting for 5-10 minutes allows the fibers to relax and reabsorb those juices, ensuring a tender, juicy bite every single time.

FAQ section

Here are answers to some of the most common questions about making Grilled Steak Pinwheels.

1. Can I make steak pinwheels ahead of time?
Absolutely! This is one of the best features of this recipe for entertaining. You can assemble and tie the steak log a day in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to cook, all you need to do is unwrap, slice, and grill. This makes day-of prep incredibly easy.

2. What is the best cut of steak for pinwheels?
Flank steak is the ideal choice. It’s relatively lean, has a robust beefy flavor, and its long, rectangular shape is perfect for stuffing and rolling. Its distinct grain makes it easy to slice against the grain for tenderness. Skirt steak is another good option, though it’s often thinner and has a more intense flavor, so you may need to adjust cooking times.

3. My pinwheels are falling apart on the grill! What did I do wrong?
This is a common issue with a few likely culprits. First, you may not have rolled the steak tightly enough. Second, you might have overstuffed it, leaving no border for the filling to expand. Third, and most importantly, you likely skipped securing it with butcher’s twine or didn’t chill it before slicing. A firm, chilled, and tightly tied roll is the key to structural integrity on the grill.

4. Can I cook these in an oven or on a stovetop instead of a grill?
Yes, you can. While you’ll miss out on the smoky char from the grill, you can still get delicious results.

• For the oven: Sear the pinwheels in a hot, oven-safe skillet on the stovetop for 2 minutes per side. Then, transfer the entire skillet to a preheated 400°F (200°C) oven and bake for 8-12 minutes, or until cooked to your desired doneness.
• For the stovetop: Use a heavy-bottomed or cast-iron skillet over medium-high heat. Sear the pinwheels for 2-4 minutes per side. Then, reduce the heat to medium-low, cover the pan, and let them cook for another 5-8 minutes until done.

5. How do I know when the steak pinwheels are done without an instant-read thermometer?
While a thermometer is the most accurate way, you can use the touch test. A medium-rare pinwheel will feel soft and springy, with some give (like the fleshy part of your thumb). A medium pinwheel will be slightly firmer with less give. Well-done will be very firm. However, because these are filled, the touch test can be tricky. Overcooking flank steak can make it tough, so investing in a simple instant-read thermometer is highly recommended for consistently perfect results.

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