6 Ingredient Stuffed Flank Steak Rolls (Pinwheels) Recipe

If you love meals that are equal parts impressive and easy, you’re about to discover your new favorite: 6 Ingredient Stuffed Flank Steak Rolls (Pinwheels)! Elegant enough for a dinner party but stress-free for a weeknight, these spirals of seasoned beef, vibrant spinach, melty Parmesan, and fresh lemon zest are all about maximum flavor with minimum effort. Whether you’re a seasoned cook or just starting to experiment in the kitchen, these savory pinwheels will have your guests swooning (and asking for the recipe).

Ingredients You’ll Need

One of the best things about 6 Ingredient Stuffed Flank Steak Rolls (Pinwheels) is just how few ingredients you need for so much flavor. Each one has its own important role, from adding freshness and a zesty pop, to creating that irresistible cheesy melt.

• Flank steak (1.5 lb): This lean cut is the perfect canvas for rolling and stuffing, and turns tender after baking.
• Dried parsley (2 tsp, or fresh): Adds herbal brightness and color; fresh parsley will make it extra vibrant if you have some on hand.
• Salt and pepper (for taste): Essential seasonings to bring out the natural flavors of the beef and fillings.
• Spinach (2 cups, torn): For a pop of leafy green goodness and juiciness—fresh spinach works best but frozen and well-drained will do in a pinch.
• Parmesan cheese (1 1/2 cups): Brings a rich, salty, and slightly nutty flavor that melts deliciously into the roll.
• Lemon zest (from one lemon): Brightens up the entire dish with citrusy aroma and a touch of zing.
• Butter or vegetable oil (1 tbsp): For searing the beef and ensuring a gorgeous golden crust.

How to Make 6 Ingredient Stuffed Flank Steak Rolls (Pinwheels)

Step 1: Prepare and Flatten the Flank Steak

Preheat your oven to 375°F. Lay the flank steak flat on a large cutting board, then cover it with plastic wrap or wax paper. Using a meat mallet, gently pound the steak until it’s thin, but take care not to go overboard—you want to avoid tearing or creating holes. If you’re new to butterflying, don’t fret! Slice the steak horizontally (like opening a book), but stop just before cutting through. This gives you an even surface for all that stuffing goodness.

Step 2: Season Generously

Grab a small bowl and combine your dried (or fresh) parsley, salt, and pepper. Mix well, then sprinkle HALF the mixture over one side of the steak. Flip it and season the other side with the remaining half. Giving the steak even coverage ensures every bite is full of flavor.

Step 3: Add the Fillings

Sprinkle the Parmesan cheese evenly over the seasoned beef, being careful to leave a 1-inch border along the edges (this helps those pinwheels hold together). Next, zest your lemon right on top of the cheese for a fragrant, citrusy lift. In a bowl, tear the spinach into bite-sized pieces and give it a pinch of salt, then scatter it over the cheese and zest—the spinach will cook down beautifully in the oven.

Step 4: Roll, Secure, and Slice

Starting from the end closest to you, tightly roll the steak up into a log. To keep your pinwheels intact, use kitchen twine, toothpicks, or skewers spaced about 1.5 inches apart along the log. Use a sharp knife to slice the log into 6 or 7 even rounds, cutting in between the ties.

Step 5: Sear and Bake

Heat 1 tablespoon of butter or oil in a cast iron skillet over medium-high until shimmering. Add the stuffed flank steak pinwheels and sear for about 2-3 minutes per side, just until you see a rich golden crust. Pop the skillet directly into your preheated oven for 5-10 minutes, depending on your preferred doneness. A thermometer should read 125°F for rare and up to 160°F for well done; 150°F is my personal sweet spot for juicy, tender beef.

How to Serve 6 Ingredient Stuffed Flank Steak Rolls (Pinwheels)

Garnishes

A sprinkle of fresh chopped parsley or extra lemon zest over the warm rolls takes these 6 Ingredient Stuffed Flank Steak Rolls (Pinwheels) from simple to sensational. A few twists of black pepper or a finishing drizzle of quality olive oil add lovely color and complexity.

Side Dishes

I love serving these pinwheels with roasted baby potatoes, garlicky green beans, or a simple arugula salad with a lemony vinaigrette. They’re also wonderful with creamy polenta or a crusty loaf of bread for soaking up the juices. Pick sides that highlight the freshness and richness of the dish!

Creative Ways to Present

For a wow-worthy presentation, arrange the pinwheels in a spiral pattern on a large platter and garnish with fresh herbs and lemon wedges. For a cozy dinner, serve each guest two pinwheels nestled beside vibrant veggies. You can even nestle them over creamy mashed potatoes or a bed of wilted spinach for extra color and drama.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover 6 Ingredient Stuffed Flank Steak Rolls (Pinwheels) tightly in foil or place in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld overnight, so they’re just as tasty the next day!

Freezing

If you’d like to freeze, let the pinwheels cool completely, then wrap them individually in plastic wrap and store in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, place pinwheels on a baking sheet, cover with foil, and warm in a 325°F oven until heated through—about 10-15 minutes. Microwaving works in a pinch, but gentle oven reheating helps preserve the juiciness and keeps the cheese perfectly melty.

FAQs

Can I use a different cut of beef?

Flank steak works best for these pinwheels due to its flat, even surface and tenderness when cooked properly. If needed, you can substitute skirt steak. Just make sure to pound it thin and remove extra fat or sinew for more even rolling.

Is it okay to use frozen spinach?

Yes, as long as you thaw and squeeze out all the excess moisture. Too much liquid can prevent your pinwheels from holding together and looking fabulous.

How do I keep the filling from spilling out?

Don’t overfill, and make sure to leave that all-important 1-inch border along the edge of the steak. Secure tightly with kitchen twine or toothpicks, and slice carefully to help the pinwheels keep their shape while cooking.

What else can I add to the filling?

Feel free to add herbs like basil, thinly sliced roasted red peppers, or swap the Parmesan for a flavorful cheese like provolone. Just stick to evenly spread, finely chopped fillings so your 6 Ingredient Stuffed Flank Steak Rolls (Pinwheels) roll smoothly.

Can I prep these pinwheels in advance?

Absolutely! Assemble and slice the pinwheels one day ahead, then refrigerate—just bring them to room temperature before cooking for the best results. They’re fabulous for entertaining or meal prep.

Final Thoughts

If you’re craving a crowd-pleasing meal with wow factor and minimal fuss, these 6 Ingredient Stuffed Flank Steak Rolls (Pinwheels) have your back. I can’t wait for you to taste the beautiful layers of flavor and see just how easy it is to create something special in your own kitchen!

Print