Spinach Flank Steak Pinwheels Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
These flank steak pinwheels are a visually impressive (and delicious!) main course that combines tender beef with a spinach and Parmesan filling.

Updated: May 22, 2024

Steak pinwheels to the rescue! These are not just any old dish—they’re the flavor-packed answer to “What’s for dinner?” Wrapped in quality flank steak and bursting with a creamy filling, this steak pinwheel recipe promises a mouthwatering experience with each bite.

Easy to prepare in about 30 minutes, steak pinwheels are as convenient as they are delicious. They fit perfectly into a busy weeknight meal plan or serve as a standout dish for entertaining guests. Flank steak pinwheels are sure to satisfy everyone at the table.

Steak Pinwheel Ingredients

  • Beef flank steak: Opt for a tender, well-marbled piece of flank steak. Skirt steak will also work but should be marinated before use to ensure tenderness.
  • Frozen chopped spinach: Make sure your spinach is thoroughly thawed and squeezed of excess water. Fresh spinach that’s lightly sautéed will work, as well as other hearty greens like kale or Swiss chard.
  • Parmesan cheese: Go for grated Parmesan to achieve that perfect mix of bite, nuttiness and salt. Asiago or Pecorino Romano also offer a similar flavor profile.
  • Sour cream: Choose full-fat for its luxurious texture and acidity. For a lighter filling, swap the sour cream with ricotta or herbed cream cheese for additional flavor. Ensure it’s at room temperature to spread smoothly.


Step 1: Prepare the steak

Begin this steak pinwheels recipe by slicing the steak horizontally from a long side to within a 1/2 inch of the opposite side. Open it flat on a cutting board and cover with plastic wrap. Flatten it to a 1/4-inch thickness, with a meat mallet or a skillet, then remove the plastic.

Editor’s Tip: Make sure to start with a sharp knife to ensure you get the perfect butterflied flank steak.

Step 2: Make the filling

In a small bowl, combine spinach, cheese and sour cream. Spread this mixture in an even layer over the steak, leaving a 1/2-inch border to prevent overflow.

Step 3: Roll and slice the steak

Roll the steak tightly from left to right, with the grain. This ensures the meat stays juicy. Slice it across the grain into eight even pinwheels.

Editor’s Tip: Rolling tightly helps retain the filling during cooking. If they don’t stay together on their own, tie each pinwheel together with butcher’s twine, or hold them together with wooden skewers.

Step 4: Broil the pinwheels

Place the beef pinwheels on an ungreased baking sheet and season with salt and pepper. Broil 4 to 6 inches from the heat for five to seven minutes on each side, until your preferred doneness.

Editor’s Tip: For optimal doneness, check the internal temperature using a meat thermometer (medium-rare, 135°F; medium, 140°; medium-well, 145°).

Steak Pinwheel Variations

  • Grill it: Transform your steak pinwheels by grilling them—perfect for a summer cookout! This gives them a deliciously charred exterior and a smoky flavor.
  • Make it a meat lovers: Before rolling your flank steak, layer it with crispy bacon strips or slices of prosciutto and top it with a few slices of provolone cheese. The salty, smoky bacon complements the creamy, melt-in-your-mouth cheese, creating a delectable combination.
  • Add a savory spread: Spread a generous amount of basil pesto, chermoula or other green spreads before you add in your layer of sour cream. These spreads not only add a burst of color but also balance the richness of the steak and sour cream.

How to Store Beef Florentine Pinwheels

Keep any uneaten pinwheels in an airtight container; they’ll last for two to three days in the fridge. They’re great for next-day lunches! To reheat, gently warm the steak pinwheels in a preheated oven at 350° (175°C) for 10 to 15 minutes, or until heated through;

How to Freeze Steak Pinwheels

Wrap each pinwheel individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to a month for the best quality. Defrost overnight in the refrigerator, then reheat as above.

Steak Pinwheel Tips

Is flank steak the same as skirt steak?

Flank steak differs from skirt steak, as they come from different parts of the cow and have different textures. Flank is leaner and should be sliced against the grain to boost tenderness.

How do you cut steak pinwheels?

For this pinwheel steak recipe, place the blade of a long sharp knife parallel to the end of the roll, and gently saw through the meat and fillings. Use a smooth, confident motion to make clean cuts. Avoid pressing down too hard to prevent squeezing out the fillings.

Do you cut flank steak with or against the grain?

Cut flank steak against the grain; it shortens the muscle fibers, making the steak more tender and easier to chew.

Spinach Flank Steak Pinwheels

Prep Time 30 min
Yield 4 servings.


  • 1 beef flank steak (1-1/2 pounds)
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • Dash each salt and pepper


  1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic.
  2. In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within 1/2 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices.
  3. Transfer to an ungreased baking sheet. Sprinkle with salt and pepper. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts

2 each: 320 calories, 16g fat (8g saturated fat), 96mg cholesterol, 271mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 37g protein.

I wow family and friends with this impressive-looking dish that's as easy to make as it is delicious. Even those who don't like spinach seem to like this dish! —Mary Ann Marino, West Pittsburgh, Pennsylvania