Looking for a fun spin on steak appetizers? Try this bite-size Grilled Flank Steak Pinwheels recipe for your next party with a variety of dipping options. They are a hit every time!
If you’re a fan of juicy, flavorful beef and want to spice up your dinner routine, this recipe is for you! Introducing: Flank Steak Pinwheels! These babies are like little meaty Swiss rolls but with way more attitude! Don’t be intimidated by their fancy appearance, though – they’re surprisingly easy to make. So get ready to impress your taste buds (and maybe even your dinner guests) with this delicious and slightly fancy flank steak recipe!
What Are Flank Steak Pinwheels?
Grilled Flank Steak pinwheels are a delicious and visually impressive dish made by rolling up flank steak with a filling of cheese, peppers, and spinach. Flank Steak is a great cut of meat for this recipe because it’s lean, flavorful, and versatile. When sliced thinly against the grain and rolled with the filling, the result is a tender and juicy pinwheel perfect for a fancy dinner or a casual weeknight meal.
Flank Steak Pinwheel Ingredients
FOR THE FLANK STEAK PINWHEELS
- Flank Steak: Lean cut of steak with bold flavor, perfect for grilling and versatile for various dishes.
- Lawry’s Honey Bourbon Marinade: A delicious blend of honey, bourbon, and spices for a sweet and savory flavor.
- Provolone Cheese: Semi-hard cheese with mild, creamy flavor, great for melting and adding cheesy goodness.
- Roasted Red Peppers: Sweet, flavorful peppers that are tender and caramelized, adding color and flavor to any dish.
- Fresh Spinach: Nutrient-dense leafy green packed with vitamins and minerals, adding fresh and healthy elements to your dish.
FOR THE ROASTED PEPPER AIOLI
- Mayo: Makes the Roasted Pepper Aioli creamier and richer.
- Roasted Red Peppers: Provide a sweet and smoky flavor to the aioli.
- Sundried Tomatoes: Adds depth of flavor and a slightly tangy taste to the pinwheels.
- Roasted Garlic: Brings a nutty and slightly sweet flavor to the aioli.
- Grill Mates Herb Chipotle Seasoning Blend: Adds a smoky and slightly spicy kick to the aioli.
- Lemon Juice: Balances the richness of the aioli with a bright and tangy flavor.
- Salt and Pepper: Enhances the flavor of all the ingredients and balances the dish.
ADDITIONAL NEEDS
- Soaked Bamboo Skewers: Essential for securing and grilling the pinwheels. Follow package directions for soaking.
- Pesto Sauce: A delicious dipping sauce that complements the flavors of the pinwheels.
How to Make Flank Steak Pinwheels
For the Flank Steak Pinwheels
- Begin by prepping the flank steak. Chill it in the freezer for 20 minutes.
- Remove the steak from the freezer and lay it on a clean cutting board. Cut flank steak in half, and then butterfly each half open until completely sliced through.
- Using a meat mallet, pound the butterflied flank steak to a ¼” thickness.
- Marinate the steak in the Lawry’s Honey Bourbon marinade for 4 hours in a resealable bag or coverable dish.
- When ready to prep, remove the meat from the marinade and discard the marinade.
- Lay each slice of the meat on a clean work surface. Layer the meat with provolone cheese, roasted red peppers, and spinach leaves.
- Wrap the meat tightly in on itself and chill for another 20 minutes. This makes slicing easier.
- Use a sharp knife to slice the meat into 1″ pieces and secure each piece with 2 wooden skewers, leaving a ½” room between each piece for air circulation while cooking.
- Preheat your grill for indirect heat by piling your charcoal to one side. Clean and oil your grill grates. Cover the grill and allow to pre-heat for 5 to 10 minutes.
- Grill the flank steak pinwheel pops on medium heat, rotating as needed and keeping a careful eye. As the cheese melts, it can cause flare-ups, so don’t leave them unattended. Cover and cook for 3 minutes per side.
- Remove the steak from the grill and let it rest for a few minutes before serving.
Roasted Pepper Aioli
- Meanwhile, make the Roasted Pepper Aioli. Combine mayonnaise, minced roasted red peppers, garlic, Grill Mates Chipotle Seasoning Blend, lemon juice, and a pinch of salt and black pepper in your food processor. Pulse until smooth. The aioli can be made up to three days ahead and stored in an air-tight container in the refrigerator.
- Serve the grilled flank steak pinwheel pops with the Roasted Pepper Aioli for dipping and garnish with fresh pesto sauce.
Girl Carnivore EXPERT RECIPE TIPS
- For perfectly tender flank steak pinwheels every time, using an instant-read meat thermometer is key to ensuring the perfect temperature. To achieve the juiciest grilled steak pinwheels, aim for an internal temperature of 130 degrees F for medium-rare and 140 degrees F for medium. Since flank steak is a lean cut, cooking it beyond medium can lead to dry and tough meat. So, it’s important to keep a close eye on that thermometer!
- Take your steak pinwheels to new heights by using a meat tenderizer to pound the flank steak before grilling. This easy technique ensures the meat is cooked uniformly and allows the marinade to fully saturate the muscle fibers. As a result, you’re left with a delicious and juicy steak that will wow your taste buds!
- To achieve the best steak pinwheels, marinating your steak is crucial. The acidic components in the marinade help to break down the tough muscle fibers in the meat, resulting in a tender and juicy steak. For some more inspiration on marinades, take a look at this delicious Flank Steak Marinade!
What to Serve With Flank Steak Pinwheels
You have a few options here! First, you can use any leftover steak and make flank steak tacos! Some other great options are having an elaborate appetizer spread for your next social event with dishes like Smoked Bacon-Wrapped Scallops, Traeger Smoked Queso with Chorizo, and Air Fryer Pickle Brined Chicken Wings!
Leftovers & Reheating
Leave the flank steak pinwheels at room temperature for up to 2 hours. After 2 hours, store any leftovers in an airtight container in the refrigerator for 2-3 days.
As for reheating, pop those bad boys in the microwave for 30-45 seconds with a damp paper towel on top to keep them juicy. But if you’re feeling a little fancy and have some extra time to spare, why not give them a little skillet love? Heat up a skillet and warm up those steak roll-ups until they’re sizzling hot and ready to devour!
Recipe FAQs
Slices of provolone cheese work great for this recipe, but you can also use mozzarella, cream cheese, feta cheese, or Parmesan cheese.
Yes, you can assemble the pinwheels a day in advance and store them in an airtight container in the refrigerator. Just be sure to let them come to room temperature before grilling or roasting.
To achieve a beautiful presentation, tie the pinwheels with butcher’s twine and garnish with chopped fresh parsley or basil. You can also drizzle them with balsamic glaze or sprinkle them with lemon zest for a pop of flavor.
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These grilled flank steak pinwheel pops with roasted pepper aioli and fresh pesto sauce are the perfect combination of smoky, sweet, and savory flavors. The marinade and stuffing ingredients take this already delicious cut of meat to the next level, while the aioli and pesto sauce adds an extra layer of complexity to the dish. With the help of bamboo skewers and a hot grill, you can easily impress your friends and family with these gourmet-looking steak rolls. So next time you’re looking for an easy dinner party appetizer, give these flank steak pinwheels a try!
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Grilled Flank Steak Pinwheels
Ingredients
- 2 lbs flank steak
- 1 Flank steak marinade
- 12 slices provolone cheese sliced thin
- 1 16 oz can roasted red peppers chopped
- 2 cups fresh spinach
For the Roasted Pepper Aioli
- ¼ cup mayo
- 2 tbsp roasted red peppers minced
- 2 tbsp sundried tomatoes
- 1 clove roasted garlic minced
- ½ teas Grill Mates Herb Chipotle Seasoning Blend
- dash of lemon juice
- Salt and pepper to taste
Additional Needs
- Bamboo skewers soaked per packaged direction
- Pesto Sauce for dipping
Instructions
- Prep the flank steak by chilling it in the freezer for 20 minutes.
- Remove it and on a clean work surface, slice the steak in half, and then butterfly each half open until completely sliced through.
- Pound the meat to ¼” thickness.
- In a resealable bag or coverable dish, marinate the steak in the flank steak marinade marinade for 4 hours.
- When ready to prep, drain the meat from the marinade and discard.
- On a clean work surface, arrange each of the slices of meat out. Layer with the cheese, roasted red peppers and spinach. Wrap tightly in on itself. Chill for another 20 minutes to making slicing easier before slicing into 1” pieces and securing with 2 bamboo skewers, no more than 3 per set of skewers with a ½” room between each for air circulation while cooking.
- Pre-heat your grill for indirect heat by piling your charcoal to one side. Clean and oil your grill grates. Cover the grill and allow to pre-heat for 5 to 10 minutes.
- Grill the flank steak pops, rotating as needed with a careful eye. As the cheese melts, it can cause flare ups so it is best not to leave these without someone standing by. Cover and cook 3 minutes per side.
- Remove from grill and let rest.
- Meanwhile, make the Roasted Pepper Aioli.
- Combine the mayo, minced red peppers, garlic, Grill Mates Chipotle Seasoning Blend, lemon juice and a pinch of salt and pepper in your food processor. Pulse until smooth. The aioli can be made up to three days ahead and stored in an air-tight container in the refrigerator.
- Serve the grilled flank steak pinwheel pops with the roasted red pepper aioli for dipper and garnish with fresh pesto sauce.
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