Flank Steak Pinwheels
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5 from 3 votes

Flank Steak Pinwheels

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: Grilled
Servings: 4
Author: Dan from Platter Talk


  • 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 outdoor 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 skwers 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