Wow your family and friends with Flank Steak Pinwheels. They’re impressive looking yet super easy to make. Stuffed with delicious cheese, roasted peppers and spinach, they’ll be asking for seconds!
Do you like steak? Flank steak is actually a pretty affordable cut of meat. So if you have a larger family, this is a great way to enjoy some red meat. Even if you don’t, you’ll love this recipe. And for the record, my kids really enjoyed this one as well.
I love this recipe because it’s an easy weeknight meal, and that’s mostly what we’re after isn’t it? But the bonus is that it’s fancy enough to serve at a dinner party or when you’re having guests. So, that basically gives you an easy, fancy, impressive dish with minimal effort. Can I get an “Amen”?
Now, because I’m a real food, minimally processed kind of gal, there are a couple things I do from scratch that take a little extra time. Worth it in my book for the flavor, but I’ll give you the short cuts as well just in case ya’ll ain’t got time for that! 😉
Helpful Hints~
- For Flank Steak Pinwheels you’ll need about 1 1/2 pounds of flank steak and then you butterfly it. First tip–Have your butcher butterfly it for you. They’re experts and it saves you a step!
- You’ll need frozen spinach thawed. Second tip– take it out of the freezer a day ahead so it’s ready for you. Just let it thaw in a bowl in the fridge
- Charred peppers~ I love doing these myself because the flavor is amazing, but, they sell roasted peppers in a jar, so if that’s easier for you, go for it.
Can we talk about cheese?
Cheese is amazing (high five if you agree) and it totally makes this recipe. The hardest part of this recipe was trying to decide what kind of cheese I would use!
If you’ve been around here at all, you know I’m all about making my recipes healthy anyway I can. Cheese has awesome health benefits. Did you know cheese is America’s #2 source of calcium, potassium, and Vitamin D? Milk is #1. So why not beef it up with some cheese? Get it “beef” it up? hehe.
You can read more about Cheese and it’s benefits at Milk Means More.
Flank Steak Pinwheels {stuffed with Blue Cheese}
Are you ready to make these Flank Steak Pinwheels? I’m ready to eat them!! 😉
Flank Steak Pinwheels
These flank steak pinwheels are stuffed with blue cheese, spinach and roasted peppers. They're easy enough for a weeknight meal, yet impressive enough for your next dinner party.
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 egg yolk
- 1 pkg frozen spinach, thawed and extracted of water
- 2 cloves garlic, minced
- 1/2 cup blue cheese
- 1/2 cup bread crumbs
- 2 tbsp lemon juice from half of a lemon
- 1 tbs balsamic vinegar
- 1 1/2 lbs. Flank Steak, butterflied
- salt & pepper, to taste
- kitchen twine
Instructions
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Turn the broiler on high. Place the bell peppers on a baking sheet and place under the broiler. Turn every few minutes until both peppers are completely black
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Remove from the broiler and place in a bowl and cover with plastic wrap for 10 minutes.
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Turn off the broiler and preheat the oven to 425.
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Combine egg yolk, spinach, garlic, lemon juice, vinegar, cheese, and bread crumbs in a bowl. Set aside
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Once the peppers are cool enough to touch, peel off blackened skin, it should come off easily. Dice the peppers and add them to the spinach mixture.
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Butterfly the steak (or have the butcher do it!) and lay it out. Spread the spinach mixture on top leaving a one inch boarder around the edges.
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Sprinkle Salt and Pepper over the steak roll.
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Roll steak up and secure with kitchen twine.
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Bake for 35 minutes.
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Turn on the broiler again and bake for 10 minutes more, turning once. This browns up the meat beautifully.
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Remove from the oven and let rest for 10 minutes, slice and serve.
Recipe Notes
Have your butcher butterfly the steak for you to save a step.
Short cut ~ You can use jarred roasted peppers in place of roasting them yourself.
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I’m honored to partner with Milk Means More–United Dairy Industries of Michigan to bring you this post. All opinions are my own.
For more delicious recipes featuring dairy, check out Milk Means More & their social media channels!
Lane & Holly @ With Two Spoons says
March 9, 2017 at 11:30 pmI love this! So creative! Easy yet elegant!
chellie says
March 10, 2017 at 8:26 amYes, that is my favorite thing about it! I love pretty food, especially when it’s not much effort. 😉
Kristen Gray says
December 17, 2017 at 7:00 pmHi Chelsie! Looks great- how many does it serve? Need a recipe for 6 🙂
Megan @ MegUnprocessed says
March 10, 2017 at 9:42 amSo creative! This is such a flavorful recipe.
Sharon says
March 15, 2017 at 10:55 pmI want to make this for my BFF neighbors, they are so good to me. She doesn’t like feta or blue cheese, any other suggestions? Could I BBQ this? I am so excited to have found your site, look forward to following you.
chellie says
March 16, 2017 at 10:13 amHi Sharon! I think any type of cheese would be delicious. I happen to like strong cheeses, like feta and goat cheese, but you could easily substitute some shredded Cheddar, Monterey Jack, Colby Jack, even mozzarella, pick their favorite. You could also leave it out if you want, but I think cheese adds so much. As for putting it on the BBQ… (you mean the grill, yes?) hmmm, I haven’t tried it, I think my only hesitation would be that all the drippings could cause the fire to flare up and get the outside darker than you want, and possibly burn the twine. You need to watch the temperature. If you try it, come back and let us know your results! Maybe I’ll give it a try the next time I make it. I think you’d be safer to cook it in the oven, but I love adventurous cooking! Let me know what you decide!
Sharon says
March 16, 2017 at 11:33 amThank you so much for your prompt reply. I think I will try it next weekend and put it on the rotisserie! Sorry I can’t use feta or blue cheese, those are my favorites! Thank you for your inspiration! I will let you know how it turns out.
Jess says
March 24, 2017 at 7:24 pmWhoa, this recipe is incredible – so fancy, but you really did make it look so easy. Love that video!! Hope you’re doing well sweet friend!
chellie says
March 25, 2017 at 11:47 amThank you Jess! I miss you! Hope you are well too. 🙂
Kristen Gray says
December 17, 2017 at 9:56 pmHow many does this serve?
Lena says
October 1, 2018 at 8:16 pmHi,
Thank you so much for this recipe! I made it tonight for my dinner group prep. Would you have any advice on how to get the fillings from oozing out at the ends? Otherwise, it was very delicious. I pulled it out 2 mins earlier on each side during the broiling instructions Bc we like it a little more pink and it was perfect!
chellie says
October 3, 2018 at 8:39 amI’m so glad you enjoyed it!! As for the fillings… Maybe leave a little more room on the edge, or tuck the ends in a bit to prevent that. Thanks so much for trying it and stopping by to let me know! Blessings~ Chellie