Flank Steak Pinwheels Spinach Cheese

Flank steak pinwheels with spinach and cheese are a celebration of savory flavor and eye-catching presentation. This dish transforms a simple cut of beef into a showstopper by stuffing it with creamy ricotta, melty mozzarella, fresh spinach, and vibrant herbs. With just a bit of rolling and roasting, you get juicy spirals that make any dinner feel like an occasion.

My family always requests these pinwheels for birthdays because they feel fancy but really just take about an hour from start to finish. They hit that perfect spot between homey and restaurant-worthy and never fail to wow at the dinner table.

Ingredients

• Flank steak: About one and a half pounds look for one with even thickness this makes rolling much easier
• Fresh spinach: One cup chopped this brings freshness and color thicker stems should be removed for best texture
• Ricotta cheese: One cup creamy and mild it helps hold everything together choose whole milk ricotta for best results
• Mozzarella cheese: One cup shredded the gooey factor in every bite pick a low moisture mozzarella so the pinwheels bake up beautifully
• Garlic: Two cloves minced sharp and aromatic always use fresh garlic here
• Salt: One teaspoon seasons the steak and filling evenly use a good sea salt if possible
• Black pepper: Half teaspoon adds warmth freshly ground will give you the best flavor
• Italian seasoning: One teaspoon this blend adds classic herby notes try to use one with oregano thyme and basil for most balanced flavor
• Olive oil: Two tablespoons helps with searing and roasting opt for extra virgin for the richest taste
• Balsamic vinegar: One tablespoon a bright finishing note that deepens the flavors select a good aged balsamic if it is available
• Toothpicks or kitchen twine: To keep the pinwheels secure look for sturdy toothpicks or cotton twine to hold shape in the oven

Instructions

Tenderize the Steak:

Place the flank steak between two sheets of plastic wrap This prevents splatters and keeps the meat fibers from tearing Use a meat mallet or rolling pin to pound it to an even half inch thickness Work patiently from the thickest parts out to the edges for best results

Mix the Filling:

In a large bowl stir together the chopped spinach ricotta mozzarella minced garlic salt pepper and Italian seasoning Mix until everything looks evenly distributed and the cheeses have softened to bind the filling

Assemble the Pinwheels:

Lay the pounded steak flat on a clean surface Spread the spinach cheese mixture over the steak Leave about half an inch of space at the edges to prevent overflow when rolling

Roll and Secure:

Begin at one short end and roll the steak up tightly into a snug log Use your palms to keep it firm as you roll Secure with toothpicks every couple inches or tie with kitchen twine so the roll holds its shape during cooking

Sear the Steak:

Heat a large oven safe skillet over medium high heat Pour in the olive oil until shimmering Place the steak log in seam side down and sear for three to four minutes per side Rotate carefully to brown all sides deeply This sealing step locks in the juices and flavor

Add Balsamic and Bake:

Drizzle with balsamic vinegar to glaze the outside Transfer the skillet to your preheated oven Bake for twenty to twenty five minutes until the internal temperature reaches one hundred forty five degrees for medium rare Letting it finish in the oven ensures the inside cooks through gently

Rest and Slice:

Remove the skillet carefully and let the steak pinwheels rest for five to ten minutes Resting allows juices to redistribute Slice with a sharp knife into one inch thick rounds Arrange spirals on a warm plate and serve immediately

The mozzarella is my favorite part because it melts into the steak crevices for those gooey cheesy bites. My kids love helping roll up the pinwheels and it always sparks a mini family competition who can roll the tightest log.

Storage Tips

Keep any leftovers tightly wrapped or stored in an airtight container in the refrigerator for up to three days. To reheat, warm the pinwheels gently in a covered skillet with a splash of water to prevent the filling from drying out. I often pre slice leftovers to make lunchbox portions or easy sandwich ingredients.

Ingredient Substitutions

If you do not have flank steak try skirt steak or even a thin sirloin but be sure to pound them out evenly. Swap spinach for baby kale or even chopped arugula if you want a peppery bite. Feta or goat cheese work in place of ricotta for a tangier profile and feel free to toss in a few chopped sun dried tomatoes for extra punch.

Serving Suggestions

These pinwheels pair perfectly with roasted potatoes or a citrusy salad. If serving guests I arrange them over a bed of wilted greens with a drizzle of balsamic glaze. For date night a glass of red wine and a simple pasta side rounds out the meal beautifully.

Cultural Context

Flank steak pinwheels are inspired by Italian braciole which involve rolled meat with savory fillings. This American version is faster easier and skips the braising for a weeknight friendly update. The combination of spinach ricotta and mozzarella recalls classic Italian comfort food.

Seasonal Adaptations

Use summer’s fresh basil in place of Italian seasoning for a brighter twist In winter add chopped mushrooms to the filling for earthiness and extra depth Early spring is perfect for swapping in young arugula or even ramp leaves for a wild take

Success Stories

A friend told me she made these pinwheels for a holiday potluck and they disappeared in minutes even the picky eaters came back for seconds. They really are the kind of dish that gets everyone excited to eat together.

Freezer Meal Conversion

Assemble and roll your pinwheels but stop before searing. Wrap the log snugly in plastic wrap and foil then freeze. Defrost in the refrigerator and follow the searing and baking instructions for a party ready meal whenever you need it.

Flank steak pinwheels are both delicious and beautiful on the plate. Your guests will be wowed and you’ll love how simple this special meal is to make.

Common Recipe Questions

→ How do I pound flank steak evenly?

Place the steak between plastic wrap and use a meat mallet or rolling pin to gently flatten it to about ½ inch thickness, ensuring an even surface for rolling.

→ Can I substitute the spinach with other greens?

Yes, kale or arugula work well in place of spinach and offer a slightly different flavor and texture to the filling.

→ What cheese alternatives can I use?

Try goat cheese, provolone, or a blend of Italian cheeses for varying creaminess and flavor depth in the filling.

→ How do I keep the pinwheels from unrolling during cooking?

Secure the rolled steak tightly with toothpicks or kitchen twine before searing and baking to maintain shape.

→ Why let the pinwheels rest before slicing?

Resting allows juices to redistribute in the steak, keeping the slices moist and flavorful when served.