Pan Grilled butterflied Flank Steak stuffed with spinach, garlic, and cheese. These delicious steak pinwheel rolls are tender and cheesy and make a delicious low-carb dinner! Don’t let the fancy name fool you, these steaks are simply butterflied flank steak that is dressed up and elevated to the next level. Whether you’re looking for a fancy looking dinner to impress your guests or family, or just want to treat yourself to a fancy dinner, you’ll be glad you tried this recipe. These fancy looking stuffed steak rolls are the ultimate “fancy looking” dinner and are super to make. The possibilities are endless and the result is incredible!
These flank steak pinwheels are stuffed with spinach, cream cheese, and provolone cheese. Alternatively, mozzarella, monetary jack or pepper jack cheese can also be used. We used spinach to add color and nutrition to the steak but it’s totally optional and can be substituted with basil or left out all together if desired.
How To Butterfly Flank Steak:
The trick to getting these steak rolls into perfect pinwheels is by butterflying the flank steak. If you’re familiar with butterflying meat, then this step should be a breeze. it’s similar to the way chicken breasts are butterflied.
- Lay the Flank steak flat on a cutting board or clean surface. With the knife facing away from you, cut into the steak horizontally while keeping the knife level with the cutting board.
- Continue cutting until you reach the middle then fold the steak in half, exposing the cut, and use long strokes with the tip of the knife to separate one side and then the other. Be CAREFUL not to cut through the end of the steak.
- Open up the steak and lay flat, with the cut side facing down. Cover with plastic wrap and gently pound the meat with a rolling pin or meat tenderizer, to even out the steak.
Now you’ve got yourself a thin and flexible cut of steak that is perfect for stuffing!
Spinach Stuffed Flank Steak Rolls
- 1 lb. flank steak butterflied
- 2 tablespoons oil
- ½ cup onion chopped
- 3-4 cloves garlic minced or crushed
- 4 ounces cream cheese
- 8 ounces sliced Provolone cheese or mozzarella or your favorite melting cheese
- 2 cups baby spinach
- Salt and pepper to taste
- Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside.
- Heat 2 tablespoons oil to a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sautee for another minute. Remove from and stir in cream cheese until fully combined. Season with salt and pepper.
- Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up steak and tie with kitchen twine or pierce with toothpicks or short kabob skewers to keep the roll intact. Using a sharp knife, slice roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper.
- Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil and let rest for 5 minutes before serving.