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Steak Pinwheels

 Steak Pinwheels
This yummy, elegant-looking entree is easy to make but it looks like you fussed. You can prepare it in adavance, too.
6 ServingsPrep: 20 min. + marinating Grill: 20 min.


  • 1-1/2 pounds beef flank steak
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons pepper, divided
  • 1/2 cup shredded cheddar cheese
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped onion
  • 1/4 cup minced fresh parsley


  • Flatten beef to 1/4-in. thickness. In a large resealable plastic bag,
  • combine the oil, vinegar, Worcestershire sauce, Italian seasoning,
  • garlic powder and 1 teaspoon each salt and pepper; add steak. Seal
  • bag and turn to coat; refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Combine the cheese, garlic, onion,
  • parsley and remaining salt and pepper; sprinkle over steak to within
  • 1 in. of edges. Roll up jelly-roll style, starting with a long side;
  • tie with kitchen string at 1-in. intervals. Insert a skewer into
  • each piece where it is tied. Cut into 1-1/4-in. rolls.
  • Using long-handled tongs, moisten a paper towel with cooking oil and

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Steak Pinwheels (continued)

Directions (continued)

  • lightly coat the grill rack. Grill over medium heat for 6-8 minutes
  • on each side until meat reaches desired doneness (for medium-rare, a
  • meat thermometer should read 145°; medium, 160°; well-done,
  • 170°). Yield: 6 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.