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Grilled Steak Pinwheels stuffed with spinach and cheese are sliced and served on a wooden cutting board, set against a checkered tablecloth in the background.

Grilled Steak Pinwheels

Grilled Steak Pinwheels are a smart way to turn butterflied flank steak into something that’s quick, flavorful, and great for all kinds of meals. You just layer it with cheese and spinach, roll it up, slice, and grill—no long marinades or complicated steps. They’re perfect for everything from casual dinners to small gatherings, and you can prep them ahead so they’re ready when you are. Leftovers store well, and they freeze even better, which makes them a solid choice for planning ahead.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: American
Keyword: Grilled Steak Pinwheels
Servings: 4
Calories: 495kcal

Equipment

Ingredients

  • 2 pounds flank steak butterflied
  • 9 slices emmental cheese
  • 2 cups fresh spinach
  • 1 tablespoon olive oil
  • Salt and pepper to taste
US Customary - Metric

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

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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

Calories: 495kcal | Carbohydrates: 1g | Protein: 59g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 172mg | Sodium: 203mg | Potassium: 884mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 1724IU | Vitamin C: 4mg | Calcium: 403mg | Iron: 4mg
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