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Grilled Steak Pinwheels

 Grilled Steak Pinwheels
I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. I get most of the herbs in this recipe from my son's garden.
6-8 ServingsPrep/Total Time: 20 min.


  • 2 beef flank steaks (1 pound each), trimmed
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1 cup finely chopped fresh mushrooms
  • 1 cup finely chopped green onions
  • 1/4 cup finely chopped fresh basil or 4 teaspoons dried basil
  • 2 tablespoons minced chives


  • Flatten steaks to 1/4-in. In a large bowl, combine the bacon,
  • mushrooms, onions, basil and chives; spread evenly over steaks.
  • Roll the meat up and secure with skewers or toothpicks. Cut each roll
  • into 1/2- to 3/4-in. slices and secure with a toothpick.
  • Grill over medium-hot heat for 4-6 minutes on each side until meat
  • reaches desired doneness (for medium-rare, a meat thermometer should
  • read 145°; medium, 160°; well-done, 170°). Remove
  • toothpicks. Yield: 6-8 servings.
Nutritional Facts: 1 serving (2 each) equals 145 calories, 9 g fat (3 g saturated fat), 35 mg cholesterol, 185 mg sodium, 1 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Grilled Steak Pinwheels (continued)

Wine (continued)
Merlot or Syrah.