Print Options

Back to Beef Pinwheels >

Include these items:

Taste of Home Logo

Beef Pinwheels

 Beef Pinwheels
Our summer season in Upstate New York is not very long, so we try to cook outdoors often. This recipe is one of our favorites. I really don't know where it originated, but it's been handed down for many years.
8 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 3/4 cup vegetable oil
  • 2/3 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon lemon-pepper seasoning
  • 2 teaspoons Worcestershire sauce
  • 4 drops hot pepper sauce
  • 1 beef flank steak (2 to 2-1/2 pounds), trimmed


  • In a large bowl, combine the oil, water, soy sauce, lemon-pepper,
  • Worcestershire sauce and pepper sauce; set aside.
  • Cover steak with plastic wrap. Flatten to 1/2-in. thickness. Remove
  • plastic. Diagonally cut into 1/2-in. strips; add to marinade. Cover
  • and refrigerate for 4 hours or overnight.
  • Drain and discard marinade. Divide meat strips into eight portions.
  • Roll strips into pinwheels, using larger strips around edges. Secure
  • each with a skewer.
  • Grill over medium-hot heat for 5-6 minutes on each side or until beef
  • reaches desired doneness. Yield: 8 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.