{"id":52656,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/spinach-flank-steak-pinwheels\/"},"modified":"2024-09-02T04:17:29","modified_gmt":"2024-09-02T09:17:29","slug":"spinach-flank-steak-pinwheels","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/spinach-flank-steak-pinwheels\/","title":{"rendered":"Steak Pinwheels"},"content":{"rendered":"<p>Steak pinwheels to the rescue! These are not just any old dish\u2014they&#8217;re the flavor-packed answer to &#8220;What&#8217;s for dinner?&#8221; Wrapped in quality flank steak and bursting with a creamy filling, this steak pinwheel recipe promises a mouthwatering experience with each bite.<\/p>\n<p>Easy to prepare in about 30 minutes, steak pinwheels are as convenient as they are delicious. They fit perfectly into a busy <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-weeknight-dinners-that-are-surprisingly-low-carb\/\" data-name=\"www.tasteofhome.com\/collection\/easy-weeknight-dinners-that-are-surprisingly-low-carb\/\" data-module=\"content engagement\" data-position=\"embedded links\">weeknight meal plan<\/a> or serve as a standout dish for entertaining guests. Flank steak pinwheels are sure to satisfy everyone at the table.<\/p>\n<h2>Steak Pinwheel Ingredients<\/h2>\n<ul>\n<li><strong>Beef flank steak:<\/strong> Opt for a tender, well-marbled piece of flank steak. Skirt steak will also work but should be marinated before use to ensure tenderness.<\/li>\n<li><strong>Frozen chopped spinach:<\/strong> Make sure your spinach is thoroughly thawed and squeezed of excess water. Fresh spinach that\u2019s lightly saut\u00e9ed will work, as well as other hearty greens like kale or Swiss chard.<\/li>\n<li><strong>Parmesan cheese:<\/strong> Go for grated Parmesan to achieve that perfect mix of bite, nuttiness and salt. Asiago or Pecorino Romano also offer a similar flavor profile.<\/li>\n<li><strong>Sour cream:<\/strong> Choose full-fat for its luxurious texture and acidity. For a lighter filling, swap the sour cream with ricotta or herbed cream cheese for additional flavor. Ensure it\u2019s at room temperature to spread smoothly.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the steak<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2009443\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Steak-Pinwheels_TOHD_24_46213_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"Prepare The Steak\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\n<p>Begin this steak pinwheels recipe by slicing the steak horizontally from a long side to within a 1\/2 inch of the opposite side. Open it flat on a cutting board and cover with plastic wrap. Flatten it to a 1\/4-inch thickness, with a meat mallet or a skillet, then remove the plastic.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Make sure to start with a sharp knife to ensure you get the perfect butterflied flank steak.<\/p>\n<h3>Step 2: Make the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2010332\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Steak-Pinwheels_TOHD_24_46213_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"Make The Filling And Spread Over Steak\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small bowl, combine spinach, cheese and sour cream. Spread this mixture in an even layer over the steak, leaving a 1\/2-inch border to prevent overflow.<\/p>\n<h3>Step 3: Roll and slice the steak<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2009904\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Steak-Pinwheels_TOHD_24_46213_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"Roll And Slice The Steak\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\n<p>Roll the steak tightly from left to right, with the grain. This ensures the meat stays juicy. Slice it across the grain into eight even pinwheels.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Rolling tightly helps retain the filling during cooking. If they don&#8217;t stay together on their own, tie each pinwheel together with butcher&#8217;s twine, or hold them together with wooden skewers.<\/p>\n<h3>Step 4: Broil the pinwheels<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2010333\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Steak-Pinwheels_TOHD_24_46213_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"Broil The Pinwheels\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the beef pinwheels on an ungreased baking sheet and season with salt and pepper. Broil 4 to 6 inches from the heat for five to seven minutes on each side, until your preferred doneness.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> For optimal doneness, check the internal temperature using a meat thermometer (medium-rare, 135\u00b0F; medium, 140\u00b0; medium-well, 145\u00b0).<\/p>\n<h2>Steak Pinwheel Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2009906\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Steak-Pinwheels_TOHD_24_46213_ChristineMa_7.jpg?fit=700%2C1024\" alt=\"Wrapped in quality flank steak and bursting with a creamy filling, this steak pinwheel recipe by Taste Recipes promises a mouthwatering experience with each bite.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>Grill it:<\/strong> Transform your steak pinwheels by grilling them\u2014perfect for a summer cookout! This gives them a deliciously charred exterior and a smoky flavor.<\/li>\n<li><strong>Make it a meat lovers:<\/strong> Before rolling your flank steak, layer it with crispy bacon strips or slices of prosciutto and top it with a few slices of provolone cheese. The salty, smoky bacon complements the creamy, melt-in-your-mouth cheese, creating a delectable combination.<\/li>\n<li><strong>Add a savory spread:<\/strong> Spread a generous amount of basil pesto, chermoula or other green spreads before you add in your layer of sour cream. These spreads not only add a burst of color but also balance the richness of the steak and sour cream.<\/li>\n<\/ul>\n<h2>How to Store Steak Pinwheels<\/h2>\n<p>Keep any uneaten pinwheels in an airtight container; they\u2019ll last for two to three days in the fridge. They\u2019re great for next-day lunches! To reheat, gently warm the steak pinwheels in a preheated oven at 350\u00b0 (175\u00b0C) for 10 to 15 minutes, or until heated through;<\/p>\n<h2>How to Freeze Steak Pinwheels<\/h2>\n<p>Wrap each pinwheel individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to a month for the best quality. Defrost overnight in the refrigerator, then reheat as above.<\/p>\n<h2>Beef Florentine Pinwheel Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2009907\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Steak-Pinwheels_TOHD_24_46213_ChristineMa_8.jpg?fit=700%2C1024\" alt=\"Wrapped in quality flank steak and bursting with a creamy filling, this steak pinwheel recipe by Taste Recipes promises a mouthwatering experience with each bite.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\n<h3>Is flank steak the same as skirt steak?<\/h3>\n<p>Flank steak differs from skirt steak, as they come from different parts of the cow and have different textures. Flank is leaner and should be sliced against the grain to boost tenderness.<\/p>\n<h3>How do you cut steak pinwheels?<\/h3>\n<p>For this pinwheel steak recipe, place the blade of a long sharp knife parallel to the end of the roll, and gently saw through the meat and fillings. Use a smooth, confident motion to make clean cuts. Avoid pressing down too hard to prevent squeezing out the fillings.<\/p>\n<h3>Do you cut flank steak with or against the grain?<\/h3>\n<p>Cut flank steak against the grain; it shortens the muscle fibers, making the steak more tender and easier to chew.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discover the perfect blend of juicy steak and rich fillings with these easy-to-make flank steak pinwheels, ideal for quick weeknight dinners or an addition to a holiday table.<\/p>\n","protected":false},"author":8023,"featured_media":2013275,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,304172,304328,304292,304988,303887,306848,305014,305018,304268,307307,304350,324623,307764,307325,304150,303883,307614],"categories-v2":[310347,309451,308984,308305,308935,308478,309603,308957,308959,259483,310342,309001,309177,310729,310364,309434,308476,310591],"coauthors":[343403],"recommended_recipes":[{"post_title":"Pinwheel 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Pinwheels","post_link":"\/recipes\/appetizer-tortilla-pinwheels\/","post_image":"\/wp-content\/uploads\/2018\/01\/Appetizer-Tortilla-Pinwheels_EXPS_FT24_8166_ST_0228_2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Spinach-Flank-Steak-Pinwheels_EXPS_TOHD24_46213_ChristineMa_9.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/spinach-flank-steak-pinwheels\/","name":"Steak Pinwheels","datePublished":"2018-01-01","dateModified":"2024-09-02","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/EXPS_TOHD_24_46213_ChristineMa_9.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Discover the perfect blend of juicy steak and rich fillings with these easy-to-make flank steak pinwheels, ideal for quick weeknight dinners or an addition to a holiday table.","recipeIngredient":["1 beef flank steak (1-1\/2 pounds)","1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry","1\/4 cup grated Parmesan cheese","1\/4 cup sour cream","Dash each salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the steak","text":"Begin this steak pinwheels recipe by slicing the steak horizontally from a long side to within a 1\/2 inch of the opposite side. Open it flat on a cutting board and cover with plastic wrap. Flatten it to a 1\/4-inch thickness, with a meat mallet or a skillet, then remove the plastic. Editor\u2019s Tip: Make sure to start with a sharp knife to ensure you get the perfect butterflied flank steak.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Steak-Pinwheels_TOHD_24_46213_ChristineMa_1.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Make the filling","text":"In a small bowl, combine spinach, cheese and sour cream. Spread this mixture in an even layer over the steak, leaving a 1\/2-inch border to prevent overflow.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Steak-Pinwheels_TOHD_24_46213_ChristineMa_2.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Roll and slice the steak","text":"Roll the steak tightly from left to right, with the grain. This ensures the meat stays juicy. Slice it across the grain into eight even pinwheels. Editor's Tip: Rolling tightly helps retain the filling during cooking. If they don't stay together on their own, tie each pinwheel together with butcher's twine, or hold them together with wooden skewers.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Steak-Pinwheels_TOHD_24_46213_ChristineMa_3.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Broil the pinwheels","text":"Place the beef pinwheels on an ungreased baking sheet and season with salt and pepper. Broil 4 to 6 inches from the heat for five to seven minutes on each side, until your preferred doneness. Editor\u2019s Tip: For optimal doneness, check the internal temperature using a meat thermometer (medium-rare, 135\u00b0F; medium, 140\u00b0; medium-well, 145\u00b0).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Steak-Pinwheels_TOHD_24_46213_ChristineMa_4.jpg?resize=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Stephanie Gravalese"}],"nutrition":{"@type":"NutritionInformation","calories":" 320 calories","fatContent":"16g fat (8g saturated fat)","cholesterolContent":"96mg cholesterol","sodiumContent":"271mg sodium","carbohydrateContent":"4g carbohydrate (1g sugars","fiberContent":"2g fiber)","proteinContent":"37g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.571429,"reviewCount":14,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JILLETELFORD"},"reviewBody":"Very good!!!  This recipe is fast, easy and delicious....even my 6 year old loved it.  I received rave reviews from the entire family...as promised! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lynn Lane","givenName":"Lynn","familyName":"Lane"},"reviewBody":"Awesome!  I added 1 teaspoon of minced garlic to the creamy spinach mixture.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"csnoeren"},"reviewBody":"I had trouble getting mine to look as nice as the picture (probably a greater reflection on me than the recipe), but it tastes great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fredaevans"},"reviewBody":"This is one of those 'you're kidding's.'But it's KILLER!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kialuv"},"reviewBody":"This was really good and super easy to make. Great date night meal. I could not find flank steaks anywhere so I used sirloin tip steaks whi h aarealready thin and dont have tons of fat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"karnat"},"reviewBody":"you should let the meat redst for 5-10 minutes b4 slicing it  that way it will not fall apart--i left out the sour cream and added sauteed onions, garlic, parsley and some herbs, wrapped it it bacon--FANTASTIC!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mickeypotwin"},"reviewBody":"I used cheddar cheese instead of parm.  fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mickeypotwin"},"reviewBody":"I made this and it was Yummy!  I did change it a little I used cheddar cheese instead!  My husband loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GretchenSD"},"reviewBody":"We have made it 3 X now.  It's excellent.  We recommend going a little heavier on the sour cream than in the recipe.  But, it's good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DViola"},"reviewBody":"This is great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RaOwBe"},"reviewBody":"Very tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amitkumar"},"reviewBody":"This is nice recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"testuser120"},"reviewBody":"this is nice","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"greatwithoutgluten"},"reviewBody":"After reading the reviews i ended up added some garlic and herbs to the spinach mix and wrapping in bacon. 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