Creamy Spinach Stuffed Flank Steak Pinwheels

Here’s a  recipe for Creamy Spinach Stuffed Flank Steak Pinwheels—a delicious and impressive dish that’s perfect for dinner parties or a special meal.

Creamy Spinach Stuffed Flank Steak Pinwheels

Ingredients

For the steak:

• 1 (1.5 to 2-pound) flank steak, trimmed and butterflied

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

For the creamy spinach filling:

• 1 tablespoon butter

• 3 cloves garlic, minced

• 5 oz fresh spinach (about 5 cups), roughly chopped

• 4 oz cream cheese, softened

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ½ teaspoon crushed red pepper flakes (optional)

• Salt and pepper, to taste

Instructions

1. Prepare the flank steak

• Place the flank steak on a large cutting board. Using a sharp knife, butterfly the steak by slicing horizontally through the middle but not all the way through, so it opens like a book.

• Use a meat mallet or rolling pin to gently pound the steak to about ½ inch thickness for even cooking.

• Season both sides generously with salt and black pepper.

2. Make the creamy spinach filling

• In a large skillet, melt the butter over medium heat.

• Add the minced garlic and sauté for about 1 minute until fragrant.

• Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.

• In a bowl, combine the cooked spinach, cream cheese, Parmesan, mozzarella, crushed red pepper flakes (if using), salt, and pepper. Mix well until creamy and evenly combined.

3. Assemble the pinwheels

• Preheat your oven to 375°F (190°C).

• Lay the butterflied steak flat and spread the creamy spinach mixture evenly over the surface, leaving about a 1-inch border around the edges.

• Starting from one long edge, carefully roll the steak up tightly into a log.

• Use kitchen twine to tie the roll securely in 3-4 places, or you can use toothpicks to hold the shape.

4. Sear and bake

• Heat olive oil in an ovenproof skillet over medium-high heat.

• Carefully place the rolled flank steak seam side down and sear until browned, about 3-4 minutes per side.

• Once all sides are seared, transfer the skillet to the preheated oven.

• Bake for 15-20 minutes or until the internal temperature reaches 135°F (medium-rare) to 145°F (medium).

• Remove from the oven and let rest for 5-10 minutes.

5. Slice and serve

• Remove the kitchen twine or toothpicks.

• Slice the flank steak roll into 1-inch thick pinwheels.

• Serve warm with your favorite side dishes like roasted potatoes, salad, or steamed veggies.

Tips

• You can substitute the spinach with kale or Swiss chard if preferred.

• For extra flavor, marinate the steak briefly in garlic, olive oil, and herbs before stuffing.

• Don’t skip the resting step—it helps keep the steak juicy and easier to slice.