Description
Juicy grilled flank steak pinwheels stuffed with spinach and provolone cheese, ready in just 20 minutes for a quick and flavorful dinner.
Ingredients
Scale
- 2 pounds flank steak, butterflied
- 9 slices provolone cheese
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Butterfly the flank steak by cutting horizontally and opening it like a book
- Flatten the steak evenly and season with half the salt and pepper
- Layer provolone cheese evenly over the steak
- Spread spinach evenly over the cheese
- Roll the steak tightly lengthwise, tucking in filling as you go
- Insert skewers every 1 to 2 inches to secure
- Brush with olive oil and season the outside
- Slice between skewers into pinwheels
- Grill for 4 minutes per side until desired doneness
- Rest for 5 minutes before serving
Notes
- Freeze steak for 20–30 minutes before cutting to make it easier to slice
- Soak wooden skewers in water for at least 1 hour to prevent burning
- Use kitchen twine if pinwheels are loose
- Use an instant-read thermometer for best doneness results
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 352
- Sugar: 0g
- Sodium: 0mg
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 0mg