Easy Stuffed Flank Steak Pinwheels Recipe

All you need is a few ingredients to whip up these fancy, delicious Stuffed Flank Steak Pinwheels.

Apparently, I was not in the mood to use a lot of ingredients in my recipes this week since I made this a couple of days before the 5-Ingredient Southwest Chicken Rice Bowls. It may have something to do with the fact that I never remember to bring my bags to the grocery store, and bags cost ten cents in my area. You’ve got to think small when you are cheap and frugal and don’t want to spend an extra dollar on plastic bags.

How to Make Stuffed Flank Steak: TIPS

Whatever the reason, all I had to buy for these fancy pinwheel steaks was a flank steak (or another thin, flat cut of steak like skirt steak), cream cheese, and spinach. (I already had seasoned salt on hand.) When you see and taste the final product, you’ll never believe that’s all there is to it! This is a dinner you could serve to impress guests. Go ahead and graciously accept all the awe and praise for your amazing cooking skills. You don’t need to tell anyone how easy these stuffed flank steaks are to make.

Stuffed Flank Steak Recipe

Easy Stuffed Flank Steak Pinwheels Recipe

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You only need a few ingredients to make these easy stuffed flank steaks and impress your friends and family!

• Total Time: 40 minutes
• Yield: 4

Ingredients

• 3/4 tsp. seasoned salt
• 2 tsp. olive oil
• 24 oz. flank steak (or other thin, flat steak like top round or skirt steaks work well; weight is approximate)
• 4-6 oz. chive and onion cream cheese
• 4 oz. fresh baby spinach leaves

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Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.
2. Lay steak on a cutting board, spread olive oil over the surface and sprinkle evenly with seasoned salt. Flip meat over.
3. Spread cream cheese evenly over the surface of the steak, and arrange spinach leaves over the cheese.
4. Carefully roll steak, and secure seam with toothpicks to hold your spiral together.
5. Place rolled steak seam-side up on the prepared baking sheet, and bake until internal temperature reaches at least 145 degrees F, approximately 35 minutes. (A probe thermometer is highly recommended for this recipe.)
6. Remove from oven, and allow to stand for 5-10 minutes. Remove toothpicks, and slice into 1″-thick slices.

• Author: Andi
• Prep Time: 5
• Cook Time: 35
• Category: Main Course

Modifications in preparing flank steak pinwheels

There are a few easy modifications you can make to this recipe to enhance it or switch things up.

• You can switch cream cheese for goat cheese, Boursin cheese or any other spreadable cheese based on your preferences.
• Add some grated parmesan cheese on top of the cream cheese for a little stronger flavor. You only need to add about 2 tablespoons of parmesan cheese.
• Add some diced sun-dried tomatoes (in oil) or diced artichoke hearts with the spinach for a more Mediterranean flavor profile. You only need about a 1/4 cup of either.

How to make medium-rare flank steak pinwheels

In addition to the above substitutions and additions there is one other cooking technique you can use with these flank steak pinwheels to end up with a medium-rare steak. Using a traditional pinwheel recipe, like the one above, can be hard to end up with a medium rare or even medium steak temperature. Here is a way that you can achieve a nice medium or even medium-rare pinwheel.

1. Take a large skillet and heat it over high heat and preheat the oven to 400 degrees.
2. Rub both sides of your flank steak with olive oil and season with salt and pepper or a steak seasoning blend of your choosing.
3. Add just a touch of oil to the skillet and then quickly sear each side of the steak, about 20-30 seconds per side. You want to color and sear the outside of the steak but not cook it.
4. Remove the steak from the skillet and let rest on a clean cutting board.
5. Once the steak has rested about 10 minutes continue on the recipe by adding the cream cheese and spinach and rolling the pinwheels.
6. Roast in the oven at 400 degrees for about 15 minutes or when your steak has reached 120 degrees.

The key with this recipe modification is a really hot skillet so you can quickly sear the flank steak. You also want the flank steak too cold as it slows down the cooking but will not impact the sear. Because you have seared both sides of the steak you are now only trying to heat the cream cheese and wilt the spinach but do not need to fully cook the steak. I do not have these steps as part of the main recipe as it does require some additional steps and can be more difficult to execute.

Other tips for cooking pinwheel flank steaks

I highly recommend a probe meat thermometer for this recipe because it’s pretty impossible to tell when it’s done without one. If you don’t have one, these are the ones I use, and they come in handy all the time! (These are affiliate links, so if you place an order after clicking the link, I’ll earn a small commission at no additional cost to you. THANKS!)

Last but not least, if you like this recipe, you will love these too!