Grilled Steak Pinwheels
Add Preferred SourceGrilled Steak Pinwheels turn butterflied flank steak into something a lot more interesting than your average grilled dinner. You layer it with cheese and spinach, roll it up tight, and slice it into thick, flavorful rounds that cook quickly over high heat. This is a great way to use flank steak pinwheels and get bold flavor without fuss or spending hours in the kitchen.
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I’ve served these grilled steak pinwheels for everything from weekend cookouts to casual weeknight dinners, and they always get finished fast. It helps that I can prep them hours in advance and just fire up the grill when it’s time to eat. Leftovers reheat nicely, and when I double the batch, I freeze a few for future meals—it’s one less thing to think about later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Steak Pinwheels with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my steps and you’ll see how simple it is to turn a basic cut of steak into something that looks and tastes impressive.
Butterfly and Season the Steak
Lay the flank steak flat on your cutting board and, if it’s not already butterflied, carefully slice it open like a book to create an even thickness throughout. I use these super sharp kitchen shears to help clean up the edges or trim thicker parts—it’s just safer and easier than using a regular knife.
Season both sides with salt and pepper, so you get flavor in every bite.
Layer on the Cheese and Spinach
Place the Emmental cheese slices evenly on top of the steak, leaving a small border along the edges to prevent filling from spilling out when you roll it up.
Then spread the fresh chopped spinach in a thin, even layer over the cheese. Gently press it down so it stays in place as you roll.
Roll and Secure the Steak
Starting from one of the long sides, tightly roll the steak into a log. Keep the roll tight as you go so the filling doesn’t spill out.
Use wooden skewers or butcher’s twine to secure the roll about every 1 to 2 inches—this helps hold everything together while grilling.
Brush the outside with olive oil to help the steak sear nicely on the grill, then sprinkle again with the salt and pepper to boost the flavor. A silicone basting brush really helps here so you’re not flinging oil everywhere.
Slice into Pinwheels and Let Rest
Once the roll is secure, use a sharp knife to cut between each skewer or twine section to form thick pinwheels. If any pinwheels seem like they might fall apart, you can tie them with a little extra twine to help them keep their shape.
Let the pinwheels rest at room temperature for about 20 minutes—this helps them cook more evenly once they hit the grill.
Prep the Grill and Start Cooking
If you’re using a charcoal grill, arrange the hot coals to one side of the grill to create an indirect heat zone, which gives you more control and helps prevent burning. I use this Kettle charcoal grill for this—super reliable and easy to clean.
For gas grills, set all burners to high and let the temperature climb to around 400°F. I love the Weber Genesis E-325 for this—it heats up quickly, holds temp really well, and gives you the control to go from sear to finish without babysitting it.
Grill the pinwheels for 4–5 minutes per side, or until they’re cooked to your liking with nice grill marks.
Rest and Serve
Once they’re done, remove the pinwheels from the grill and let them rest for about 5 minutes so the juices can settle.
Serve with a drizzle of balsamic glaze or a spoonful of chimichurri for a gourmet touch, or if you want to add a little extra flavor. Enjoy!
Recipe Notes and Expert Tips
I’ve pulled together a few simple tips to help you get the best results from start to finish.
- Use flank steak or skirt steak: Both cuts work well because they’re thin and roll up nicely. Just make sure it’s even in thickness after butterflying.
- Season inside and out: Don’t skip the seasoning on the inside—cheese and spinach benefit from a little extra salt and pepper too.
- Swap the cheese if needed: If you don’t have Emmental, slices of provolone cheese or even shredded mozzarella cheese are great substitutes that work nicely with the steak and spinach.
- Let them sit before grilling: Letting the pinwheels rest before they hit the grill helps them cook more evenly and stay together.
- Grill over direct and indirect heat: Sear the pinwheels over direct heat first, then move them to indirect heat if they’re thick and need more time.
- Avoid overcooking: These cook quickly—keep an eye on them and use a meat thermometer if needed to avoid drying out the steak.
- Rest before slicing: Give the cooked pinwheels 5 minutes to rest after grilling so the juices stay inside instead of running out.
- Add finishing sauces: A drizzle of balsamic glaze or chimichurri goes a long way, adding a fresh pop of flavor right before serving.
How to Store Leftovers
If you have leftovers, let the pinwheels cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. To reheat, place them in an oven until heated through or warm gently in a skillet with a bit of olive oil.
You can also freeze them—wrap each pinwheel tightly in foil or plastic wrap, then store in a freezer-safe container or resealable bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
What to Serve With Grilled Steak Pinwheels
Roasted or grilled vegetables like asparagus, mushrooms, bell peppers, or zucchini are always a solid match for grilled steak pinwheels, and a sprinkle of fresh parsley on top adds a nice finish.
For something heartier, try garlic mashed potatoes, grilled corn on the cob, or a chilled pasta salad tossed with basil pesto. If you’re leaning into a meat-lover’s spread, serve them alongside crispy bacon or slices of salami for extra flavor.
To keep it lighter, a crisp green salad with vinaigrette works great, and for drinks, red wine, a light beer, or sparkling water with lime all complement the meal nicely.
More Easy Recipes for You to Try at Home
I’ve rounded up a few more recipes that bring big flavor without a lot of effort—perfect for home cooks who want impressive meals made simple.
Equipment
Ingredients
- 2 pounds flank steak butterflied
- 9 slices emmental cheese
- 2 cups fresh spinach
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Lay the butterflied steak flat on a clean cutting board. Season evenly with 1 teaspoon salt and ½ teaspoon black pepper.2 pounds flank steak, Salt and pepper
- Layer the Emmental cheese slices over the steak, then spread the spinach evenly on top. Starting from one long end, tightly roll the steak into a log, tucking in the filling as needed.9 slices emmental cheese, 2 cups fresh spinach
- Use skewers or kitchen twine to secure the roll every 1–2 inches. Brush the outside with olive oil, then sprinkle with the remaining salt and pepper.1 tablespoon olive oil
- Cut the rolled steak between each skewer or tied section to form individual pinwheels. If any feel loose, tie with extra kitchen twine to hold their shape.
- Do this about 20 minutes before grilling. For charcoal grills, arrange coals to one side for indirect heat. For gas grills, set all burners to high heat (about 400°F (200°C)).
- Grill each pinwheel for 4–5 minutes per side, or until desired doneness. Remove from the grill and let rest for 5 minutes before serving.
- Serve with a drizzle of balsamic glaze or chimichurri for a gourmet touch!
Video
Notes
- Use flank steak or skirt steak: Both cuts work well because they’re thin and roll up nicely. Just make sure it’s even in thickness after butterflying.
- Season inside and out: Don’t skip the seasoning on the inside—cheese and spinach benefit from a little extra salt and pepper too.
- Swap the cheese if needed: If you don’t have Emmental, slices of provolone cheese or even shredded mozzarella cheese are great substitutes that work nicely with the steak and spinach.
- Let them sit before grilling: Letting the pinwheels rest before they hit the grill helps them cook more evenly and stay together.
- Grill over direct and indirect heat: Sear the pinwheels over direct heat first, then move them to indirect heat if they’re thick and need more time.
- Avoid overcooking: These cook quickly—keep an eye on them and use a meat thermometer if needed to avoid drying out the steak.
- Rest before slicing: Give the cooked pinwheels 5 minutes to rest after grilling so the juices stay inside instead of running out.
- Add finishing sauces: A drizzle of balsamic glaze or chimichurri goes a long way, adding a fresh pop of flavor right before serving.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
