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Spinach Steak Pinwheels

 Spinach Steak Pinwheels
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."
6 ServingsPrep/Total Time: 20 min.


  • 1-1/2 pounds beef top sirloin steak
  • 8 bacon strips, cooked and drained
  • 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


  • Make diagonal cuts in steak at 1-in. intervals to within 1/2 in. of
  • bottom of meat. Repeat cuts in opposite direction. Pound to 1/2 in.
  • thickness. Place bacon down the center of the meat.
  • In a large bowl, combine the spinach, Parmesan cheese, salt and
  • cayenne; spoon over bacon. Roll up and secure with toothpicks. Cut
  • into six slices.
  • Grill, uncovered, over medium heat for 6 minutes on each side or
  • until meat reaches desired doneness (for medium-rare, a meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Discard toothpicks. Yield: 6 servings.
Nutritional Facts: 1 serving (1 slice) equals 218 calories, 11 g fat (4 g saturated fat), 73 mg cholesterol, 475 mg sodium, 2 g carbohydrate, 1 g fiber, 27 g protein.

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Spinach Steak Pinwheels (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.