Spinach Steak Pinwheels Recipe
Spinach Steak Pinwheels Recipe photo by Taste of Home
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Spinach Steak Pinwheels Recipe

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Bacon and spinach bring plenty of flavor to these sirloin spirals from Helen Vail. "It's an easy dish to make and great to grill at a backyard cookout," relates the Glenside, Pennsylvania cook. "I get lots of compliments on it."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1-1/2 pounds beef top sirloin steak
  • 8 bacon strips, cooked
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Nutritional Facts

1 pinwheel: 227 calories, 10g fat (4g saturated fat), 60mg cholesterol, 536mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 fat.


  1. Lightly score steak by making shallow diagonal cuts at 1-in. intervals into top of steak; repeat cuts in opposite direction. Cover steak with plastic wrap; pound with a meat mallet to 1/2-in. thickness. Remove plastic.
  2. Place bacon widthwise at center of steak. In a bowl, mix remaining ingredients; spoon over bacon. Starting at a short side, roll up steak jelly-roll style; secure with toothpicks. Cut into six slices.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pinwheels, covered, over medium heat 5-6 minutes on each side or until beef reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Discard toothpicks before serving. Yield: 6 servings.
Spinach is loaded with vitamin K, which plays an important role in bone health.
Originally published as Spinach Steak Pinwheels in Quick Cooking May/June 2003, p37

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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DianeC23 User ID: 141506 249845
Reviewed Jun. 27, 2016

"They are very difficult to pound flat enough, and the steak seemed a bit dry. They had good flavor, though."

LindaEC User ID: 5991685 249388
Reviewed Jun. 13, 2016

"These were delicious, but not as easy to make as the description suggests. I had to slice the steak as I could not pound it thin enough. Flank steak might be easier to use. The spinach stuck to the grill. They are worth the effort though."

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