CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\nBegin 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
Editor\u2019s Tip:<\/em> Make sure to start with a sharp knife to ensure you get the perfect butterflied flank steak.<\/p>\nStep 2: Make the filling<\/h3>\n CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\nIn 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
Step 3: Roll and slice the steak<\/h3>\n CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\nRoll 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
Editor’s Tip:<\/em> 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.<\/p>\nStep 4: Broil the pinwheels<\/h3>\n CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\nPlace 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
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>\nSteak Pinwheel Variations<\/h2>\n CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\n\nGrill 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>\nMake 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>\nAdd 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>\nHow to Store Steak Pinwheels<\/h2>\n 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
How to Freeze Steak Pinwheels<\/h2>\n 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
Beef Florentine Pinwheel Tips<\/h2>\n CHRISTINE MA\/TASTE OF HOME<\/span><\/span><\/p>\nIs flank steak the same as skirt steak?<\/h3>\n 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
How do you cut steak pinwheels?<\/h3>\n 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
Do you cut flank steak with or against the grain?<\/h3>\n 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":"
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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. Amazing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"46213","romance_copy_dek":"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.","enhanced_recipe_title":"Spinach Flank Steak Pinwheels","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 beef flank steak (1-1\/2 pounds)","IngredientText":"1 beef flank steak (1-1\/2 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry","IngredientText":"1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup grated Parmesan cheese","IngredientText":"1\/4 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup sour cream","IngredientText":"1\/4 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dash each salt and pepper","IngredientText":"Dash each salt and pepper"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Spinach-Flank-Steak-Pinwheels_EXPS_TOHD24_46213_ChristineMa_9.jpg","RecipeId":46213,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"Spinach Flank Steak Pinwheels Recipe photo by Christine Ma for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Spinach-Flank-Steak-Pinwheels_EXPS_TOHD24_46213_ChristineMa_9.jpg","ContributorId":null,"Firstname":"Mary Ann","Lastname":"Marino","City":"West Pittsburgh","StateDescription":"Pennsylvania","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Spinach Flank Steak Pinwheels","SubmittedTitle":"Flank Steak Spinach Pinwheels","RecipeTypeId":1,"AverageRating":4.57,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD_24_46213_ChristineMa_9.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":10,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Spinach Steak Pinwheels","OriginalSourceProject":"Spinach Steak Pinwheels","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"I wow family and friends with this impressive-looking dish that's as easy to make as it is delicious. 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