Flank steak pinwheels on the grill are an inexpensive way to enjoy beefsteak on the grill. This recipe looks fancy and pricey but it is can be ready to serve in 25 minutes for just a few dollars per serving.
How to Make Flank Steak Pinwheels
(Complete recipe and cooking video are at the end of this post.)
This fast and simple grill recipe is a favorite of our family. You’re going to start the recipe by gathering the following ingredients and supplies:
- Flank steak
- Olive oil
- Kosher salt and ground black pepper
- Lemon zest
- Italian parsley (flat-leaf)
- Parmesan cheese
- Pre-soaked wooden skewers
Flank Steak Pinwheels feature quality flattened flank steak that is butterflied, flattened, and topped with some savory greens of your choice with a little Parmesan cheese. The seasoned steak is then rolled up and grilled to summer perfection.
If you have a good friend who is also a fabulous cook and she has you over to prepare this for you, that’s an added bonus. Below are the basic steps that show April making this recipe.
1. Start by butterflying a cut of flank steak and then tenderize it with a mallet. Add some olive oil, salt and pepper, and other toppings as shown.
2. Tightly roll the flank steak and toppings, starting at one end.
3. Place some water-soaked wood skewers about an inch apart, through the meat roll.
4. Use a sharp knife and carefully slice the portions between the skewers.
Finally, you will grill these steak pinwheels over a hotbed of coals or over a propane flame. About five minutes on each side is all you need, depending on how you like your steak done.
These Flank Steak Pinwheels combine a blend of savory greens with some light seasoning and cheese. Through the magic of the grilling process, everything comes together very nicely. The char-grilled steak, the heat-enhanced flavor of the greens, and the melted cheese which ties it all together. Truly, savory summer perfection.
Besides the flavor and the fact that these steak pinwheels are grilled, I love how versatile this recipe is. Use what greens you have on hand or the ones that you prefer. Spinach would work great with this, perhaps with feta cheese.
I never would have imagined using Italian parsley as April did but I have to tell you, she made a believer out of me. Again. Give this one a try and let us know how you like it. Then, try to wait patiently to taste what April has in store for us next. I can’t wait!
Flank Steak Pinwheels
- 2 lbs flank steak
- Olive oil
- Kosher salt
- Fresh ground black pepper
- Zest of 2 lemons divided
- 4 tablespoons rosemary stemmed and coarsely chopped
- 8 cloves garlic grated
- 2 cups loosely packed flat-leaf parsley leaves
- 1 cup shaved Parmesan cheese
- Pre-soaked skewers
- Prepare grill to medium-high heat.
- Unroll steaks on a large work surface and lightly pound if necessary to make the meat an even thickness, about 1/4- to 1/2-inch thick.
- Drizzle meat with olive oil and season both sides with salt and pepper.
- Scatter the zest of 1 lemon on each steak.
- Top the meat with rosemary and chopped garlic, and scatter a layer of parsley over the top using about 1 cup of leaves per steak.
- Top the parsley with shaved Parmesan cheese
- Carefully wrap and roll the steaks into large pinwheels.
- Skewer the center of each steak tightly pre-soaked skewers, placing skewers about 1.5 inches apart from one another.
- Cut each steak evenly, spacing your knife between the skewers to form 6 pinwheels each about 1 1/2 inches thick and 4 inches in diameter.
- Grill for about 5 minutes on each side, until finished to your level of preference
This post has been updated from the original published on July 18, 2015